LEADER 00000cam a2200829Ii 4500
001 ocn904952924
003 OCoLC
005 20220408043943.0
006 m o d
007 cr mn|||||||||
008 150306t20152015enka ob 001 0 eng d
010 2014954546
015 GBB518724|2bnb
019 904426034|a907364427|a1066607064|a1235827797
020 9781336029446|q(electronic book)
020 1336029447|q(electronic book)
020 9781782420972|q(electronic book)
020 1782420975|q(electronic book)
020 |z9781782420897
020 |z1782420894
035 (OCoLC)904952924|z(OCoLC)904426034|z(OCoLC)907364427
|z(OCoLC)1066607064|z(OCoLC)1235827797
037 734230|bMIL
040 CDX|beng|erda|epn|cCDX|dEBLCP|dIDEBK|dN$T|dOPELS|dE7B
|dOCLCQ|dDEBSZ|dOCLCQ|dOCLCF|dKNOVL|dOSU|dYDX|dOCLCQ|dU3W
|dCEF|dRRP|dOCLCQ|dOCLCO|dWYU|dAU@|dUKAHL|dUKBTH|dOCLCQ
|dWURST|dVT2|dOCLCO
049 RIDW
050 4 TX553.A73 .S384 2015
072 7 TEC|x012000|2bisacsh
082 04 641.1
090 TX553.A73 .S384 2015
245 00 Handbook of antioxidants for food preservation /|cedited
by Fereidoon Shahidi.
264 1 Sawston, Cambridge, UK ;|aWaltham, MA, USA :|bWoodhead
Publishing is an imprint of Elsevier,|c[2015]
264 4 |c©2015
300 1 online resource (xxiii, 487 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Woodhead Publishing series in food science, technology and
nutrition ;|vnumber 276
504 Includes bibliographical references and index.
505 0 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
505 8 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
505 8 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
505 8 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
505 8 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
520 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 an.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food|xPreservation.|0https://id.loc.gov/authorities/
subjects/sh85050212
650 0 Antioxidants.|0https://id.loc.gov/authorities/subjects/
sh85005727
650 7 Food|xPreservation.|2fast|0https://id.worldcat.org/fast/
930571
650 7 Antioxidants.|2fast|0https://id.worldcat.org/fast/810642
650 7 TECHNOLOGY & ENGINEERING|xFood Science.|2bisacsh
653 00 voedselbewaring
653 00 food preservation
653 00 antioxidanten
653 00 antioxidants
653 00 voedsel
653 00 food
653 10 Food Preservation
653 10 Bewaring van levensmiddelen
655 0 Electronic books.
655 4 Electronic books.
700 1 Shahidi, Fereidoon,|d1951-|0https://id.loc.gov/authorities
/names/n88278153|eeditor.
776 08 |iPrint version:|tHandbook of antioxidants for food
preservation.|dSawston, Cambridge, UK ; Waltham, MA, USA :
Woodhead Publishing is an imprint of Elsevier, [2015]
|z9781782420897
830 0 Woodhead Publishing in food science, technology, and
nutrition ;|0https://id.loc.gov/authorities/names/
no2006063295|vno. 276.
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=961225|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20220412|cEBSCO|tEBSCOebooksacademic NEW 1529 |lridw
994 92|bRID
