Handbook of Antioxidants for Food Preservation Woodhead Publishing Series in Food Science, Technology and Nutrition Series
Coordonnateur : Shahidi Fereidoon
Preface 1 Antioxidants: principles and applications Part I Types of antioxidant for food preservation 2 Carotenes and xanthophylls as antioxidants 3 Synthetic phenolics as antioxidants for food preservation 4 Metal chelators as antioxidants for food preservation 5 Amino acids, peptides and proteins as antioxidants for food preservation 6 Tocopherols and tocotrienols as antioxidants for food preservation 7 Gallic acid, tocopherol, ascorbic acid, sinapic acid, carnosic acid and their conjugates as antioxidants for food preservation 8 Rosemary and sage extracts as antioxidants for food preservation 9 Tea extracts as antioxidants for food preservation 10 Natural plant extracts as antioxidants for food preservation 11 Herbs and spices as antioxidants for food preservation Part II The performance of antioxidants in different food systems 12 Methods for assessing the antioxidant activity in food 13 Synergistic interactions between antioxidants used in food preservation 14 The use and effectiveness of antioxidants in the preservation of lipid-based foods: beyond the polar paradox theory 15 The use of antioxidants in the preservation of edible oils 16 The use of antioxidants in the preservation of food emulsion systems 17 The use of antioxidants in the preservation of cereals and low-moisture foods 18 The use of antioxidants in the preservation of ready-to-eat (RTE) and cook-chill food products 19 The use of antioxidants in the preservation of snack foods
R&D and product development managers working with lipid ingredients, short shelf-life products and preservatives. Academics and postgraduate students with a research interest in this field.
- Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics
- Analyses the performance of antixoxidants in different food systems
- Compiles significant international research and advancements
Date de parution : 02-2015
Ouvrage de 514 p.
15x22.8 cm
Thème de Handbook of Antioxidants for Food Preservation :
Mots-clés :
Alkylresorcinols; Amino acids; Antioxidant; Antioxidant activity; Antioxidant conjugate; Antioxidant property; Antioxidants; Ascorbic acid; Association colloids; Avenanthramides; Beverages; Biological model system; Bulk oils; Carnosic acid; Carotenes and xanthophylls; Carotenoids; Catechin; Cereals; Chocolate; Chromatography and spectroscopy analysis; Copper chelation; Cultured cells; Cut-off effect; Dairy emulsions; Dressing; Emulsifiers; Enzymatic hydrolysis; Extraction; Extraction methods; Food; Food additive; Food antioxidant; Food chelators; Food model system; Food proteins; Food samples; Food sources; Food stabilization; Fruit; Fruit and vegetables; Gallic acid; Green tea; Herbs; Iron chelation; Lipid dispersions; Lipid oxidation; Lipophilized derivative; Maillard reaction; Margarine; Mayonnaise; Measurement; Metal chelation; Metal-catalyzed oxidation; Natural antioxidants; Natural plant extracts; Oxidation; Oxidative stress; Paté; Peanut butter; Peptides; Phenolics; Phenolipids; Physical and chemical properties; Phytochemical; Polar paradox; Polyphenols; Protein hydrolysate; Radical scavenging; Reducing power; Reduction of the risk of chronic diseases; Regulations; Rosemary; Rosmarinic acid; Rosmarinus officinalis; Sage; Salvia officinalis; Sinapic acid; Snack; Spice and herb extracts; Spices; Spread; Synergistic interaction; Synthetic phenolic antioxidants; Thermal processing; Thyme; Tocopherol; Tocopherols; Vegetable; Vegetable oils; Vitamins