Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.
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About the Author
Professor Jan Pokorny, Prague Institute of Chemical Technology, Czech Republic
Professor Nedyalka Yanishlieva, Institute of Organic Chemistry, Bulgarian Academy of Sciences, Bulgaria
Dr Michael Gordon, , Senior Lecturer in Food Science, University of Reading, UK
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Inside This Book
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First Sentence:
Fats, oils and lipid-based foods deteriorate through several degradation reactions both on heating and on long term storage. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
controlling lipid oxidation, rosemary oleoresin, oleoresin rosemary, carnosic acid, different lipid systems, photosensitised oxidation, sage extracts, thiodipropionic acid, polar antioxidants, antioxidative activity, phenolic acid content, superoxide scavenging activity, lipid stability, permitted antioxidants, rosemary extract, liposome oxidation, antioxidant activity, food lipids, antioxidative effect, sinapic acid, antioxidative compounds, dynamic headspace analysis, natural antioxidants, rosmarinic acid, oil triacylglycerols Key Phrases - Capitalized Phrases (CAPs): (learn more)
Agric Food Chem, Food Sci, Amer Oil Chem Soc, Sci Food Agric, New York, Agric Biol Chem, Food Res, Marcel Dekker, Symposium Series, Biochem Pharmacol, Codex Alimentarius, Meat Sci, Lebensmittel Untersuch Forsch, Academic Press, Biosci Biotech Biochem, Boca Raton, Cereal Chem, Chem Abstr, Clin Nutr, Food Technol, Methods Enzymol, Elsevier Science, Lebensm Wiss Technol, Amer Chem Soc, Arch Biochem Biophys New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Fats, oils and lipid-based foods deteriorate through several degradation reactions both on heating and on long term storage. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
controlling lipid oxidation, rosemary oleoresin, oleoresin rosemary, carnosic acid, different lipid systems, photosensitised oxidation, sage extracts, thiodipropionic acid, polar antioxidants, antioxidative activity, phenolic acid content, superoxide scavenging activity, lipid stability, permitted antioxidants, rosemary extract, liposome oxidation, antioxidant activity, food lipids, antioxidative effect, sinapic acid, antioxidative compounds, dynamic headspace analysis, natural antioxidants, rosmarinic acid, oil triacylglycerols Key Phrases - Capitalized Phrases (CAPs): (learn more)
Agric Food Chem, Food Sci, Amer Oil Chem Soc, Sci Food Agric, New York, Agric Biol Chem, Food Res, Marcel Dekker, Symposium Series, Biochem Pharmacol, Codex Alimentarius, Meat Sci, Lebensmittel Untersuch Forsch, Academic Press, Biosci Biotech Biochem, Boca Raton, Cereal Chem, Chem Abstr, Clin Nutr, Food Technol, Methods Enzymol, Elsevier Science, Lebensm Wiss Technol, Amer Chem Soc, Arch Biochem Biophys New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 47
books:
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- Lipid oxidation (Oily Press Lipid Library) by Edwin Frankel on 6 pages
- Food Antioxidants (Food Science and Technology) by D.L. Madhavi on 4 pages
- Food Antioxidants (Elsevier Applied Food Science) by B. J. Hudson on page 65, page 198, and page 209
- Rancidity in Foods by John C. Allen on page 20, page 83, and page 283
- Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition (Food Science and Technology) by Casimir C. Akoh on page 63, page 69, and page 263
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