Food Antioxidants

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Antioxidants in Food

Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon
Antioxidants in Food Book PDF

Author : Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon
Publisher : CRC Press
Page : 412 pages
File Size : 52,5 Mb
Release : 2001-04-12
Category : Technology & Engineering
ISBN : 0849312221

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Antioxidants in Food by Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon Pdf

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: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. 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. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant 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.

Food Antioxidants

B. J. Hudson
Food Antioxidants Book PDF

Author : B. J. Hudson
Publisher : Springer Science & Business Media
Page : 325 pages
File Size : 43,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789400907539

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Food Antioxidants by B. J. Hudson Pdf

Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.

Food Oxidants and Antioxidants

Grzegorz Bartosz
Food Oxidants and Antioxidants Book PDF

Author : Grzegorz Bartosz
Publisher : CRC Press
Page : 557 pages
File Size : 42,8 Mb
Release : 2013-06-21
Category : Medical
ISBN : 9781439882429

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Food Oxidants and Antioxidants by Grzegorz Bartosz Pdf

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of natur

Antioxidants in Food, Vitamins and Supplements

Amitava Dasgupta,Kimberly Klein
Antioxidants in Food Vitamins and Supplements Book PDF

Author : Amitava Dasgupta,Kimberly Klein
Publisher : Academic Press
Page : 359 pages
File Size : 55,8 Mb
Release : 2014-02-11
Category : Technology & Engineering
ISBN : 9780124059177

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Antioxidants in Food, Vitamins and Supplements by Amitava Dasgupta,Kimberly Klein Pdf

Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background. Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants) Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients

Food Antioxidants

D.L. Madhavi,S.S. Deshpande,D.K. Salunkhe
Food Antioxidants Book PDF

Author : D.L. Madhavi,S.S. Deshpande,D.K. Salunkhe
Publisher : CRC Press
Page : 505 pages
File Size : 41,5 Mb
Release : 1995-10-24
Category : Technology & Engineering
ISBN : 9781482273175

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Food Antioxidants by D.L. Madhavi,S.S. Deshpande,D.K. Salunkhe Pdf

"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."

Food Antioxidants

D.L. Madhavi,S.S. Deshpande,D.K. Salunkhe
Food Antioxidants Book PDF

Author : D.L. Madhavi,S.S. Deshpande,D.K. Salunkhe
Publisher : CRC Press
Page : 512 pages
File Size : 45,7 Mb
Release : 1995-10-24
Category : Technology & Engineering
ISBN : 082479351X

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Food Antioxidants by D.L. Madhavi,S.S. Deshpande,D.K. Salunkhe Pdf

"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Alam Zeb
Phenolic Antioxidants in Foods Chemistry Biochemistry and Analysis Book PDF

Author : Alam Zeb
Publisher : Springer Nature
Page : 561 pages
File Size : 45,7 Mb
Release : 2021-09-27
Category : Technology & Engineering
ISBN : 9783030747688

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Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis by Alam Zeb Pdf

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.

Antioxidants in Food and Biology

Edwin Nessim Frankel
Antioxidants in Food and Biology Book PDF

Author : Edwin Nessim Frankel
Publisher : Unknown
Page : 254 pages
File Size : 43,9 Mb
Release : 2007
Category : Antioxidants
ISBN : 0857097903

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Antioxidants in Food and Biology by Edwin Nessim Frankel Pdf

Designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine, this title covers chapters such as the chemistry of antioxidation, antioxidant action in multi-phase systems, antioxidants in biology, and among other topics. The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems. Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems. After reviewing the antioxidants present in various foods, the author addresses the hypothesis that the health of an individual is influenced by the efficiency of various protection systems against oxidant damage. He also considers whether or not additional or more effective natural antioxidants are needed in our diet to reduce oxidative stress from dietary and environmental factors, and to thus reduce the risk of cardiovascular disease.

Handbook of Antioxidants for Food Preservation

Fereidoon Shahidi
Handbook of Antioxidants for Food Preservation Book PDF

Author : Fereidoon Shahidi
Publisher : Woodhead Publishing
Page : 515 pages
File Size : 40,5 Mb
Release : 2015-02-25
Category : Technology & Engineering
ISBN : 9781782420972

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Handbook of Antioxidants for Food Preservation by Fereidoon Shahidi Pdf

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. 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

Oxidation in Foods and Beverages and Antioxidant Applications

E Decker,Ryan J Elias,D. Julian McClements
Oxidation in Foods and Beverages and Antioxidant Applications Book PDF

Author : E Decker,Ryan J Elias,D. Julian McClements
Publisher : Woodhead Publishing
Page : 0 pages
File Size : 55,9 Mb
Release : 2016-08-19
Category : Technology & Engineering
ISBN : 0081014570

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Oxidation in Foods and Beverages and Antioxidant Applications by E Decker,Ryan J Elias,D. Julian McClements Pdf

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.

Antioxidant Food Supplements in Human Health

Lester Packer,Midori Hiramatsu,Toshikazu Yoshikawa
Antioxidant Food Supplements in Human Health Book PDF

Author : Lester Packer,Midori Hiramatsu,Toshikazu Yoshikawa
Publisher : Elsevier
Page : 511 pages
File Size : 47,7 Mb
Release : 1999-03-16
Category : Technology & Engineering
ISBN : 0080527280

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Antioxidant Food Supplements in Human Health by Lester Packer,Midori Hiramatsu,Toshikazu Yoshikawa Pdf

Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease. An essential resource for researchers, students, and professionals in food science and nutrition, gerontology, physiology, pharmacology, and related areas. Health effects of antioxidant nutrients Nutrients of vitamins C and E, selenium, alpha-lipoic acid, coenzyme Q10, carotenoids, and flavonoids Natural source antioxidants, including pine bark, ginko biloba, wine, herbs,uyaku, and carica papaya

Antioxidants and Functional Components in Aquatic Foods

Hordur G. Kristinsson
Antioxidants and Functional Components in Aquatic Foods Book PDF

Author : Hordur G. Kristinsson
Publisher : John Wiley & Sons
Page : 377 pages
File Size : 52,7 Mb
Release : 2014-04-15
Category : Technology & Engineering
ISBN : 9781118855126

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Antioxidants and Functional Components in Aquatic Foods by Hordur G. Kristinsson Pdf

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.

Antioxidants and Functional Foods for Neurodegenerative Disorders

Abhai Kumar,Debasis Bagchi
Antioxidants and Functional Foods for Neurodegenerative Disorders Book PDF

Author : Abhai Kumar,Debasis Bagchi
Publisher : CRC Press
Page : 473 pages
File Size : 53,9 Mb
Release : 2021-01-07
Category : Health & Fitness
ISBN : 9781000282665

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Antioxidants and Functional Foods for Neurodegenerative Disorders by Abhai Kumar,Debasis Bagchi Pdf

Neurodegenerative diseases, including Alzheimer’s and Parkinson’s disease, are a growing problem across the world’s aging population. Oxidative stress in the brain plays a central role in a common pathophysiology of these diseases. This book presents scientific research on the potential of antioxidant therapy in the prevention and treatment of neurodegenerative disorders. This book outlines the roles of oxidative stress and diabetes mellitus in neurodegeneration, describes the molecular mechanisms of neurodegenerative disorders including the roles of environmental pollutants and inflammatory responses, and explores mitochondrial dysfunction. It then describes the protective abilities of antioxidants – including vitamin D, tocotrienol and coenzyme Q10 – against neurodegeneration. The book demonstrates the therapeutic potential of ketogenic diets, and highlights the roles of medicinal plants, phytopharmaceuticals, traditional medicines and food nutrients in neuroprotection. Key Features: Explains damage caused by numerous neurodegenerative disorders and the possible protection offered by antioxidants and functional foods. Describes molecular mechanisms of neurodegeneration by oxidative stress, advancing age, diabetes and mitochondrial dysfunctions. Demonstrates protection offered by nutraceuticals, antioxidants, botanical extracts and functional foods. The book contains twenty-three chapters divided into six sections written by leading researchers. This book is essential reading for health professionals, dietitians, food and nutrition scientists and anyone wanting to improve their knowledge of etiology of neurodegenerative diseases.

Antioxidants in Food

J. Pokorný,N Yanishlieva,Michael Gordon
Antioxidants in Food Book PDF

Author : J. Pokorný,N Yanishlieva,Michael Gordon
Publisher : Elsevier
Page : 397 pages
File Size : 55,5 Mb
Release : 2001-03-20
Category : Technology & Engineering
ISBN : 9781855736160

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Antioxidants in Food by J. Pokorný,N Yanishlieva,Michael Gordon Pdf

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 development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. 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. Part three looks at the range of natural antioxidants available to the food manufacturer. Part four 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. Antioxidants in food is an essential resource for the food industry in making the best use of these important additives. Provides a review of the functional role of antioxidants Discusses how antioxidants can be effectively exploited by the food industry

Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids

Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Subcommittee on Interpretation and Uses of Dietary Reference Intakes,Subcommittee on Upper Reference Levels of Nutrients,Panel on Dietary Antioxidants and Related Compounds
Dietary Reference Intakes for Vitamin C Vitamin E Selenium and Carotenoids Book PDF

Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Subcommittee on Interpretation and Uses of Dietary Reference Intakes,Subcommittee on Upper Reference Levels of Nutrients,Panel on Dietary Antioxidants and Related Compounds
Publisher : National Academies Press
Page : 530 pages
File Size : 52,7 Mb
Release : 2000-08-27
Category : Medical
ISBN : 9780309069496

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Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids by Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Subcommittee on Interpretation and Uses of Dietary Reference Intakes,Subcommittee on Upper Reference Levels of Nutrients,Panel on Dietary Antioxidants and Related Compounds Pdf

This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.