LEADER 05702nam 2200805 a 450 001 9910141383703321 005 20240313041638.0 010 $a9786613921055 010 $a9781523111114 010 $a1523111119 010 $a9781118274118 010 $a1118274113 010 $a9781283608602 010 $a128360860X 010 $a9781118274132 010 $a111827413X 010 $a9781118274125 010 $a1118274121 035 $a(CKB)2670000000256841 035 $a(EBL)1025601 035 $a(OCoLC)811507059 035 $a(SSID)ssj0000711095 035 $a(PQKBManifestationID)11940704 035 $a(PQKBTitleCode)TC0000711095 035 $a(PQKBWorkID)10682256 035 $a(PQKB)10446527 035 $a(MiAaPQ)EBC1025601 035 $a(Au-PeEL)EBL1025601 035 $a(CaPaEBR)ebr10653552 035 $a(CaONFJC)MIL392105 035 $a(Perlego)1000945 035 $a(EXLCZ)992670000000256841 100 $a20120417d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe chemistry of food additives and preservatives /$fTitus A.M. Msagati 205 $a1st ed. 210 $aOxford ;$aAmes, Iowa $cWiley-Blackwell$d2013 215 $a1 online resource (338 p.) 300 $aDescription based upon print version of record. 311 08$a9781118274149 311 08$a1118274148 320 $aIncludes bibliographical references and index. 327 $aChemistry of Food Additives and Preservatives; Contents; Preface; Introduction; List of Abbreviations; 1 Antioxidants and Radical Scavengers; 1.1 CHEMISTRY OF FREE RADICALS AND ANTIOXIDANTS; 1.1.1 Introduction; 1.1.2 The formation of ROS in living systems; 1.1.3 Negative effects of oxidants in food processes and to food consumers; 1.1.4 Reactive oxygen/nitrogen species and aging; 1.2 TYPES OF ANTIOXIDANTS; 1.2.1 Natural antioxidants of plant origin; 1.2.2 Phenolic non-flavonoid antioxidant compounds from natural sources; 1.2.3 Phenolic flavonoid antioxidant compounds from natural sources 327 $a1.2.4 Acidic functional groups responsible for antioxidant activity1.3 EFFICACY OF DIFFERENT ANTIOXIDANTS; 1.4 ACTION MECHANISMS OF ANTIOXIDANTS; 1.4.1 Quenching; 1.4.2 Hydrogen transfer; 1.4.3 Charge transfer; 1.4.4 Bond-breaking; 1.5 STRUCTURE-ACTIVITY RELATIONSHIP OF ANTIOXIDANTS; 1.5.1 Polyphenol antioxidants; 1.5.2 Flavonoid antioxidants; 1.5.3 Mechanism of reactions of flavonoid antioxidants with radical scavengers; 1.6 FACTORS AFFECTING ANTIOXIDANT ACTIVITY; 1.6.1 Temperature; 1.6.2 Activation energy and redox potential; 1.6.3 Stability; 1.7 QUALITY ASSESSMENT OF DIETARY ANTIOXIDANTS 327 $a1.7.1 Total radical trapping antioxidant parameter/oxygen radical absorbing capacity1.7.2 Hydroxyl radical antioxidant capacity (HORAC); 1.7.3 DPPH; 1.7.4 Ferric reducing antioxidant power; 1.7.5 Trolox equivalent antioxidant capacity (TEAC); 1.7.6 ABTS; 1.7.7 Copper (Cu2+) reduction; 1.7.8 Photochemiluminescence (PCL); 1.7.9 Chemiluminescence; 1.7.10 Fluorometric; 1.7.11 N, N-dimethyl-p-phenylenediamine; 1.7.12 Low-density lipoprotein (LDL); 1.7.13 Thiobarbituric acid reactive substances (TBARS); 1.7.14 Brigg-Rauscher; 1.7.15 Electrochemical; 1.7.16 ?-carotene bleaching 327 $a1.7.17 Comparison of different assays for dietary total antioxidant capacity1.8 HOW SAFE ARE FOOD ANTIOXIDANTS?; 1.8.1 Electrochemical; 1.8.2 High-performance liquid chromatography (HPLC); 1.8.3 Capillary electrophoresis; 1.8.4 Mass spectrometry; 1.8.5 Spectroscopy; 1.9 SUMMARY; REFERENCES; FURTHER READING; 2 Emulsifiers; 2.1 MECHANISMS OF FOOD EMULSIFIERS; 2.2 THE ROLE OF EMULSIFIERS IN FOODS; 2.2.1 Emulsification; 2.2.2 Starch complexing; 2.2.3 Foam stabilisation and aeration; 2.3 CLASSIFICATION OF EMULSIFIERS; 2.3.1 Hydrophilic-lipophilic balance; 2.3.2 Ionic charge 327 $a2.3.3 Crystal stability2.4 TYPES OF FOOD EMULSIFIERS; 2.4.1 Main classification; 2.4.2 Low-molecular-weight glyceride emulsifiers; 2.4.3 High-molecular-weight (polymeric) emulsifiers; 2.4.4 Natural emulsifiers; 2.5 QUALITY AND ANALYSIS OF FOOD EMULSIFIERS; 2.5.1 Peroxide value; 2.5.2 Saponification value; 2.5.3 Hydroxyl value; 2.5.4 Acid number; 2.5.5 Iodine value; 2.5.6 Chromatography; 2.6 FOODS CONTAINING EMULSIFIERS; 2.6.1 Mayonnaise; 2.6.2 Margarine; 2.6.3 Butter; 2.6.4 Ice-creams; 2.6.5 Dairy emulsifiers and emulsions; REFERENCES; FURTHER READING 327 $a3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives 330 $aThe Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book cove 606 $aFood additives 606 $aFood preservatives 606 $aFood$xAnalysis 606 $aFood$xComposition 615 0$aFood additives. 615 0$aFood preservatives. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 676 $a641.3/08 701 $aMsagati$b Titus A. M$0995849 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141383703321 996 $aThe chemistry of food additives and preservatives$92281839 997 $aUNINA