Antioxidants in Food : Practical Applications

• Autore: Pokorný J
• Pubblicazione: Burlington, : Elsevier Science, 2001
• Descrizione fisica: 1 online resource (397 p.)
• Disciplina: 661.8
• Soggetto topico: Antioxidants
• Altri autori: YanishlievaN GordonM
• Note generali: Description based upon print version of record.
• Nota di contenuto: Front Cover; Antioxidants in Food: Practical Applications; Copyright Page; Table of Contents; List of contributors; Chapter 1. Introduction; Part 1: Antioxidants and food stability; Chapter 2. The development of oxidative rancidity in foods; 2.1 Introduction; 2.2 Types and effects of rancidity; 2.3 Mechanism of autoxidation; 2.4 Photo-oxidation; 2.5 Ketonic rancidity; 2.6 Metal-catalysed lipid oxidation; 2.7 Antioxidant effects; 2.8 Other relevant reactions; 2.9 Mechanism of lipoxygenase-catalysed oxidation; 2.10 Future trends; 2.11 Sources of further information and advice; 2.12 References ; Chapter 3. Inhibiting oxidation3.1 Critical points of oxidation; 3.2 Inhibiting oxidation; 3.3 Types of inhibitors; 3.4 Types of antioxidants; 3.5 Key influences on antioxidant activity; 3.6 Future trends; 3.7 Sources of further information and advice; 3.8 References; Chapter 4. Measuring antioxidant activity; 4.1 Introduction; 4.2 Radical-scavenging methods; 4.3 Methods for measuring the current state of an oil or food sample; 4.4 Methods to monitor changes in oxidation; 4.5 Predictive methods; 4.6 Applications to particular foods; 4.7 Future trends ; 4.8 Sources of further information and advice4.9 References; Part 2: Antioxidants and health; Chapter 5. Cardiovascular disease and nutritional phenolics; 5.1 Introduction; 5.2 LDL oxidation and atherogenesis; 5.3 Polyphenols and cell response; 5.4 Polyphenols and activated NF-kB; 5.5 Other aspects of polyphenols as modulators of signal transduction; 5.6 Indirect evidence for polyphenol activity in atherogenesis; 5.7 Conclusions and future trends; 5.8 List of abbreviations:; 5.9 References; Chapter 6. Antioxidants and antitumour properties; 6.1 Introduction; 6.2 The nature of tumour growth ; 6.3 Models of carcinogenesis6.4 Diet and gene interactions; 6.5 Mechanisms of action: nutrients; 6.6 Mechanisms of action: phytochemicals; 6.7 Conclusion: the role of functional foods; 6.8 Future trends; 6.9 Sources of further information and advice; 6.10 References; Chapter 7. Predicting the bioavailability of antioxidants in food: the case of carotenoids; 7.1 Introduction; 7.2 Metabolism; 7.3 Systems for predicting carotenoid absorption; 7.4 Maximising the bioavailability of carotenoids; 7.5 Future trends; 7.6 Sources of further information and advice; 7.7 References ; Part 3: Natural antioxidantsChapter 8. Introducing natural antioxidants; 8.1 Introduction; 8.2 Categorising natural antioxidants; 8.3 Potency of natural antioxidants; 8.4 Future trends; 8.5 Sources of further information; 8.6 References; Chapter 9. Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources; 9.1 Introduction; 9.2 Characteristics of natural antioxidants; 9.3 Antioxidants from legumes, nuts and oilseeds; 9.4 Antioxidants from cereals; 9.5 Antioxidants from animal products; 9.6 Antioxidants from microbial sources ; 9.7 Antioxidants as preserving agents
• Sommario/riassunto: 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.Part one of the book looks at antioxidants and food stability with chapters on the develo
• Titolo abbreviato (Periodici): ANTIOXIDANTS IN FOOD
• Altri titoli varianti: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Titolo autorizzato: Antioxidants in Food
• ISBN: 1-280-37279-6; 9786610372799; 1-59124-331-9; 1-85573-616-0
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004860603321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition.