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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: £115.00
(€177.00, $229.00)
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| Antioxidants are an increasingly important ingredient 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. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products. Part 1 of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products and Part 3 looks at the range of natural antioxidants available to the food manufacturer. Part 4 of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products. Antioxidants in food is an essential resource for the food industry in making the best use of these important additives. The editors 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 The contributors Dr Michael H Gordon, University of Reading, UK Professor N V Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Sofia, Bulgaria Dr F Virgili, , National Institute for Food and Nutrition Research, Rome Italy Dr C Scaccini, , National Institute for Food and Nutrition Research, Rome Italy Dr L Packer, University of California, Berkeley, USA Dr G Rimbach, University of California, Berkeley, USA Professor I T Johnson, Institute of Food Research, Norwich, UK Professor Susan Southon, Institute of Food Research, Norwich, UK Dr Richard Faulks, Institute of Food Research, Norwich, UK Dr Honglian Shi, University of Tokyo, Japan Dr Noriko Noguchi, University of Tokyo, Japan Professor Etsuo Niki, University of Tokyo, Japan Professor Clifford Hall III, North Dakota State University, USA Professor I M Heinonen, University of Helsinki, Finland Professor Kamila Mikova, Institute of Chemical Technology, Prague, Czech Republic Professor Susan L Cuppett, University of Nebraska-Lincoln, USA Professor Jan Pokorny, Institute of Chemical Technology, Prague, Czech Republic Professor Jozef Korczak, University of Agriculture, Poznan, Poland Professor Stefan Schmidt, Slovak Technical University, Bratislava, Czech Republic Dr Ludmila Trojakova, Institute of Chemical Technology, Prague, Czech Republic Dr Maria Takacsova, Slovak Technical University, Bratislava, Czech Republic |
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