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Antioxidants in Food
Practical Applications |
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| Jan Pokorny, Nedyalka Yanishlieva and Michael Gordon |
| Woodhead Publishing Limited |
| ISBN
NO: 185573463X |
Published:
March 2001 |
UK
Price: £140
(
€189
,
$278.00
) |
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| Chapter 1: Introduction T Mayes, Unilever Research, Sharnbrook, UK and S Mortimore, Pillsbury Europe, Uxbridge, UK Part I: Antioxidants and food stability Chapter 2: The development of oxidative rancidity in foods Dr Michael H Gordon, University of Reading, UK Chapter 3: Inhibiting oxidation Professor N V Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Sofia, Bulgaria Chapter 4: Measuring antioxidant activity Dr Michael H Gordon, University of Reading, UK Part 2: Antioxidants and health Chapter 5: Cardiovascular disease and nutritional phenolics Dr F Virgili and Dr C Scaccini, National Institute for Food and Nutrition Research, Rome Italy; Dr L Packer and Dr G Rimbach, University of California, Berkeley, USA Chapter 6: Antioxidants and antitumour properties Professor I T Johnson, Institute of Food Research, Norwich, UK Chapter 7: Predicting the bioavailability of antioxidants in food: the case of carotenoids Professor Susan Southon and Dr Richard Faulks, Institute of Food Research, Norwich, UK Part 3: Natural oxidants Chapter 8: Introducing natural oxidants Dr Honglian Shi, Dr Noriko Noguchi and Professor Etsuo Niki, University of Tokyo, Japan Chapter 9: Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources Professor Clifford Hall III, North Dakota State University, USA Chapter 10: Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas Professor N V Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Sofia, Bulgaria and Professor I M Heinonen, University of Helsinki, Finland Part 4: Practical Applications Chapter 11: The regulation of antioxidants in food Professor Kamila Mikova, Institute of Chemical Technology, Prague, Czech Republic Chapter 12: The use of natural antioxidants in food products of animal origin Professor Susan L Cuppett, University of Nebraska-Lincoln, USA Chapter 13: Preparation of natural antioxidants Professor Jan Pokorny, Institute of Chemical Technology, Prague, Czech Republic and Professor Jozef Korczak, University of Agriculture, Poznan, Poland Chapter 14: Natural antioxidant functionality during food processing Professor Jan Pokorny, Institute of Chemical Technology, Prague, Czech Republic and Professor Stefan Schmidt, Slovak Technical University, Bratislava, Czech Republic Chapter 15: The use of natural antioxidants in food products of plant origin Professor Jan Pokorny and Dr Ludmila Trojakova, Institute of Chemical Technology, Prague, Czech Republic and Dr Maria Takacsova, Slovak Technical University, Bratislava, Czech Republic Index |
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