Cargando…
Antioxidants in food : practical applications /
Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. Recent research suggests that they play a role in limiting cardiovascular disease and cancers. Th...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | KNOVEL_ocm50266869 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr un||||||||| | ||
| 008 | 020429s2001 flua ob 001 0 eng d | ||
| 040 | |a KNOVL |b eng |e pn |c KNOVL |d OCLCQ |d TEF |d OCLCG |d OCLCQ |d KNOVL |d OCLCO |d KNOVL |d OCLCF |d OCLCQ |d N$T |d YDXCP |d IDEBK |d MERUC |d AU@ |d UKMGB |d OCLCQ |d KNOVL |d CRCPR |d IWA |d BAKER |d UBC |d IL4I4 |d COO |d OPELS |d OCLCQ |d TJC |d CASUM |d OCLCQ |d OCLCO |d OCLCA |d OCLCQ |d UAB |d OCLCO |d OCLCA |d D6H |d CEF |d CHVBK |d RRP |d OCLCQ |d UKAHL |d OCLCO |d OCLCQ |d OCLCA |d OCLCO |d OCL |d OCLCQ |d OCLCO | ||
| 016 | 7 | |a 011083664 |2 Uk | |
| 019 | |a 53968823 |a 62353476 |a 271043887 |a 962128784 | ||
| 020 | |a 1591243319 |q (electronic bk.) | ||
| 020 | |a 9781591243311 |q (electronic bk.) | ||
| 020 | |a 1855736160 |q (electronic bk.) | ||
| 020 | |a 9781855736160 |q (electronic bk.) | ||
| 020 | |a 0849312221 | ||
| 020 | |a 9780849312229 | ||
| 020 | |a 185573463X | ||
| 020 | |a 9781855734630 | ||
| 029 | 1 | |a AU@ |b 000025337275 | |
| 029 | 1 | |a AU@ |b 000027051788 | |
| 029 | 1 | |a CHNEW |b 001004489 | |
| 029 | 1 | |a DEBBG |b BV042313380 | |
| 029 | 1 | |a DEBSZ |b 414258908 | |
| 029 | 1 | |a GBVCP |b 81316477X | |
| 029 | 1 | |a GBVCP |b 830201114 | |
| 029 | 1 | |a NZ1 |b 10240448 | |
| 029 | 1 | |a NZ1 |b 13084865 | |
| 029 | 1 | |a NZ1 |b 15593984 | |
| 035 | |a (OCoLC)50266869 |z (OCoLC)53968823 |z (OCoLC)62353476 |z (OCoLC)271043887 |z (OCoLC)962128784 | ||
| 050 | 4 | |a TX553.A73 |b A58 2001eb | |
| 070 | |a TX553.A73 |b A68 2001 | ||
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 661/.8 |2 22 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Antioxidants in food : |b practical applications / |c edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon. |
| 260 | |a Boca Raton, Fla. : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2001. | ||
| 300 | |a 1 online resource (380 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Preliminaries; Contents; 1 Introduction; 2 The development of oxidative rancidity in foods; 3 Inhibiting oxidation; 4 Measuring antioxidant activity; 5 Cardiovacular disease and nutritional phenolics; 6 Antioxidants and antitumour properties; 7 Predicting the bioavailability of antioxidants in food the case of carotenoids; 8 Introducing natural antioxidants; 9 Sources of natural antioxidants oilseeds nuts cereals legumes animal products and microbial sources; 10 Sources of natural antioxidants vegetables fruits herbs spices and teas. | |
| 520 | |a Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. Recent research suggests that they play a role in limiting cardiovascular disease and cancers. This book provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry, focusing on naturally occurring antioxidants in response to the increasing consumer scepticism over synthetic ingredients. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Antioxidants. | |
| 650 | 0 | |a Food. | |
| 650 | 1 | 2 | |a Antioxidants |
| 650 | 1 | 2 | |a Food |
| 650 | 6 | |a Antioxydants. | |
| 650 | 6 | |a Aliments. | |
| 650 | 7 | |a antioxidant. |2 aat | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Antioxidants |2 fast | |
| 700 | 1 | |a Yanishlieva, Nedyalka. | |
| 700 | 1 | |a Gordon, Michael H., |d 1949- | |
| 700 | 1 | |a Pokorný, Jan, |d 1928- | |
| 776 | 0 | 8 | |i Print version: |t Antioxidants in food. |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001 |z 185573463X |z 0849312221 |w (OCoLC)47082337 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpAFPA0001/toc |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH20348569 | ||
| 938 | |a Baker & Taylor |b BKTY |c 249.95 |d 249.95 |i 0849312221 |n 0003673707 |s active | ||
| 938 | |a CRC Press |b CRCP |n CRC0NE10102PDF | ||
| 938 | |a EBSCOhost |b EBSC |n 101353 | ||
| 938 | |a YBP Library Services |b YANK |n 2361343 | ||
| 994 | |a 92 |b IZTAP | ||