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Antioxidants in food - Practical applications

Edited by Jan Pokorny, Nedyalka Yanishlieva and Michael Gordon 
Woodhead  2001  



hardback  400 pages  ISBN 9781855734630      £155.00
Antioxidants are an increasingly important ingredient 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.

A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products.

To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : antioxidants : bioproducts : botanicals : cereals : dairy products : food ingredients : food safety : food science : fruit : nutrition, human : vegetables

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