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Handbook of antioxidants for food preservation / edited by Fereidoon Shahidi.

Contributor(s): Shahidi, Fereidoon, 1951- [ed.].
Material type: TextTextSeries: Woodhead Publishing series in food science, technology and nutrition; 276. Publisher: Amsterdam : Woodhead Pub., an imprint of Elsevier, 2015Description: xxiii, 487 p. : ill., charts ; 24 cm.ISBN: 9781782420897 (print); 9781782420972 (online).Subject(s): Antioxidants | Food -- Preservation | Health -- Nutritional aspects | Perrotis College -- Master of science degreeDDC classification: 613.286
Partial contents:
1. Antioxidants: principles and applications / F. Shahidi.
PART ONE. Types of Antioxidant for Food Preservation : 2. Carotenes and xanthophylls as antioxidants / Delia B. Rodriguez-Amaya. - - 3. Synthetic phenolics as antioxidants for food preservation / A. Makahleh, B. Saad, M.F. Bari. - - 4. Metal chelators as antioxidants for food preservation / K. E. Allen. - - 5. Amino acids, peptides, and proteins as antioxidants for food preservation / R.E. Aluko. - - 6. Tocopherols and tocotrienols as antioxidants for food preservation / Afaf Kamal-Eldin, Elizabeth Budilarto. - - 7. Food antioxidant conjugates and lipophilized derivatives / Karin Schwarz. - - 8. Rosemary and sage extracts as antioxidants for food preservation / Donald R. Berdahl, Jill McKeague. - - 9. Tea extracts as antioxidants for food preservation / H. Karaosmanoglu, P.A. Kilmartin. - - 10. Natural plant extracts as antioxidants for food preservation / Chia-Jui Weng, Gow-Chin Yen. - - 11. Herbs and spices as antioxidants for food preservation / Milda E. Embuscado.
PART TWO. The Performance of Antioxidants in Different Food Systems : 12. Methods for the assessment of antioxidant activity in foods / Y. Zhong, F. Shahidi. - - 13. Synergistic interactions between antioxidants used in food preservation / Rong Tsao. - - 14. The use and effectiveness of antioxidants in lipids preservation: beyond the polar paradox / M. Laguerre, J. Lecomte, P. Villeneuve. - - 15. The use of antioxidants in the preservation of edible oils / Liuping Fan, N.A. Michael Eskin. - - 16. The use of antioxidants in the preservation of food emulsion systems / C. Jacobsen, A-D.M. Sorensen. - - 17. The use of antioxidants in the preservation of cereals and low-moisture foods / F. Shahidi, Anoma Chandrasekara. - - 18. The use of antioxidants in ready-to-eat (RTE) and cook-chill food products / Anoma Chandrasekara, F. Shahidi. - - 19. The use of antioxidants in the preservation of snack foods / M. Carunchia, L. Wang, J.H. Han.
Summary: Lipid oxidation in food leads to rancidity, compromising both the sensory properties of food and lowering its appeal to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use. This book provides an overview of the food antioxidants currently available and their applications in different products.
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Perrotis College - Master degree 613.286 Han (Browse shelf) Available Graduate (Specialized Nutrition - level 7) -- Recommended 13020900

Hard cover.

Includes bibliographical references and index.

1. Antioxidants: principles and applications / F. Shahidi.

PART ONE. Types of Antioxidant for Food Preservation : 2. Carotenes and xanthophylls as antioxidants / Delia B. Rodriguez-Amaya. - - 3. Synthetic phenolics as antioxidants for food preservation / A. Makahleh, B. Saad, M.F. Bari. - - 4. Metal chelators as antioxidants for food preservation / K. E. Allen. - - 5. Amino acids, peptides, and proteins as antioxidants for food preservation / R.E. Aluko. - - 6. Tocopherols and tocotrienols as antioxidants for food preservation / Afaf Kamal-Eldin, Elizabeth Budilarto. - - 7. Food antioxidant conjugates and lipophilized derivatives / Karin Schwarz. - - 8. Rosemary and sage extracts as antioxidants for food preservation / Donald R. Berdahl, Jill McKeague. - - 9. Tea extracts as antioxidants for food preservation / H. Karaosmanoglu, P.A. Kilmartin. - - 10. Natural plant extracts as antioxidants for food preservation / Chia-Jui Weng, Gow-Chin Yen. - - 11. Herbs and spices as antioxidants for food preservation / Milda E. Embuscado.

PART TWO. The Performance of Antioxidants in Different Food Systems : 12. Methods for the assessment of antioxidant activity in foods / Y. Zhong, F. Shahidi. - - 13. Synergistic interactions between antioxidants used in food preservation / Rong Tsao. - - 14. The use and effectiveness of antioxidants in lipids preservation: beyond the polar paradox / M. Laguerre, J. Lecomte, P. Villeneuve. - - 15. The use of antioxidants in the preservation of edible oils / Liuping Fan, N.A. Michael Eskin. - - 16. The use of antioxidants in the preservation of food emulsion systems / C. Jacobsen, A-D.M. Sorensen. - - 17. The use of antioxidants in the preservation of cereals and low-moisture foods / F. Shahidi, Anoma Chandrasekara. - - 18. The use of antioxidants in ready-to-eat (RTE) and cook-chill food products / Anoma Chandrasekara, F. Shahidi. - - 19. The use of antioxidants in the preservation of snack foods / M. Carunchia, L. Wang, J.H. Han.

Lipid oxidation in food leads to rancidity, compromising both the sensory properties of food and lowering its appeal to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use. This book provides an overview of the food antioxidants currently available and their applications in different products.

For product development managers working with lipid ingredients, short shelf-life products and preservatives, as well as academics and postgraduate students with a research interest in this field.

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