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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 |
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| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.