Handbook of antioxidants for food preservation /
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 anti...
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| Format: | eBook |
| Language: | English |
| Published: |
Sawston, Cambridge, UK ; Waltham, MA, USA :
Woodhead Publishing is an imprint of Elsevier,
[2015]
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 276. |
| Subjects: | |
| Online Access: | View fulltext via EzAccess |
Table of Contents:
- Front Cover; Related titles; Handbook of Antioxidants for Food Preservation; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1
- Antioxidants: principles and applications; 1.1 Introduction; 1.2 Phenolic compounds in plant foods and natural health products and their structural features; 1.3 Mixed tocopherols; 1.4 Green tea; 1.5 Rosemary and other herbs and spices; 1.6 Food processing adjuncts as antioxidants; 1.7 Legal status of antioxidants; References; 2
- Carotenes and xanthophylls as antioxidants; 2.1 Introduction
- 2.2 Antioxidant activity2.3 Prooxidant activity; 2.4 Interaction with other dietary antioxidants; 2.5 Role in human health; 2.6 Carotenes; 2.7 Xanthophylls; 2.8 Final considerations; References; 3
- Synthetic phenolics as antioxidants for food preservation; 3.1 Introduction and background; 3.2 Physical and chemical properties; 3.3 Toxicology; 3.4 Regulations in various countries; 3.5 Prevalence of SPAs in food; 3.6 Analytical methods for the determination of SPAs; 3.7 Conclusion; List of abbreviations; References; 4
- Metal chelators as antioxidants for food preservation; 4.1 Introduction
- 4.2 Catalytic metals4.3 Reactive oxygen species; 4.4 Ethylenediaminetetraacetic acid; 4.5 Sodium tripolyphosphate; 4.6 Citric acid; 4.7 Nontraditional metal chelators; 4.8 Sources of additional information; References; 5
- Amino acids, peptides, and proteins as antioxidants for food preservation; 5.1 Introduction; 5.2 Antioxidant properties of free amino acids; 5.3 Antioxidant proteins; 5.4 Antioxidant peptides and protein hydrolysates; 5.5 Other potential health effects; 5.6 Conclusions and future direction; References
- Chapter 6
- Tocopherols and tocotrienols as antioxidants for food preservation6.1 Introduction; 6.2 Structures and properties of tocopherols and tocotrienols; 6.3 Tocopherols and tocotrienols as the main antioxidants for lipids: mechanisms of antioxidant action; 6.4 Paradoxes in the antioxidant efficacy of tocopherols; References; 7
- Food antioxidant conjugates and lipophilized derivatives; 7.1 Introduction; 7.2 Gallic acid and its esters in oil-water emulsions; 7.3 Partitioning of gallates in emulsions; 7.4 Antioxidant activity of gallates in emulsions
- 7.5 Antioxidant activity of alpha-tocopherol and trolox7.6 Ascorbyl palmitate and ascorbic acid; 7.7 Sinapic acid and its conjugates; 7.8 Activity of antioxidants and their conjugates in bulk oil, o/w and w/o emulsions; 7.9 Activity of antioxidants and their conjugates in processed meat; References; 8
- Rosemary and sage extracts as antioxidants for food preservation; 8.1 Introduction; 8.2 Rosemary and sage
- two Laminacae (Labiatae) herbs; 8.3 History of rosemary and sage extracts as antioxidants; 8.4 Antioxidant species present in rosemary and sage; 8.5 Production of extracts