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By J. Pokorný, N Yanishlieva, M. Gordon

Antioxidants are more and more very important ingredients in nutrition processing. Their conventional function is, as their identify indicates, in inhibiting the improvement of oxidative rancidity in fat-based meals, fairly meat and dairy items and fried meals. in spite of the fact that, more moderen study has instructed a brand new position in inhibiting heart problems and melanoma. Antioxidants in meals offers a evaluate of the practical function of antioxidants and discusses how they are often successfully exploited by way of the foodstuff industry.

Part one of many e-book appears to be like at antioxidants and nutrients balance with chapters at the improvement of oxidative rancidity in meals, equipment for inhibiting oxidation and methods of measuring antioxidant job. half seems to be at antioxidants and well-being, together with chapters on antioxidants and heart problems, their antitumour homes and bioavailability. an incredible pattern within the meals undefined, pushed by means of customer matters, has been the shift from using man made to usual constituents in foodstuff items. half 3 appears on the diversity of normal antioxidants to be had to the meals producer. half 4 of the e-book seems at how those traditional antioxidants may be successfully exploited, protecting such matters as law, instruction, antioxidant processing performance and their use in a number nutrients items from meat and dairy items frying oils and fried items, to fruit and greens and cereal products.

Antioxidants in nutrition is a necessary source for the nutrients in making the simplest use of those very important additives.

  • Provides a evaluation of the practical function of antioxidants
  • Discusses how antioxidants may be successfully exploited by way of the meals industry

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1). 1 Main reactions of non-inhibited lipid autoxidation during the initial stage of the process. 2). 2 Reactions of chain branching. 3 Formation of hydroperoxides during autoxidation of molecules with one isolated double bond (A) and ‘methylene-interrupted’ double bonds (B). reaction (3)] which means that the concentrations of alkyl radicals L· are very low compared to the concentrations of peroxyl radicals. This reaction (3) is the rate limiting one in the propagation phase. 4), only bis-allylic methylene groups are attacked.

Selenium and its compounds can also destroy peroxides by changing them into inactive products. 7 Deactivation of lipid hydroperoxides by sulphur and nitrogen compounds. 2, reactions (i3) and (i4)]. Many metal chelating substances are present in foods, especially in plant materials. The salts of phytic acid, phospholipids, and oxalates are the most common representatives of this group. Phosphoric, citric, tartaric, malic and ascorbic acids also possess pronounced chelating activities. 112 established that the characteristic amino acid sequences of peptides were required for them to manifest inhibiting effects.

12 References 1. , J C Allen and R J Hamilton (eds), London, Chapman & Hall, 1994, 16. The development of oxidative rancidity in foods 21 2. German Society for Fat Research, 3rd International Symposium on Deep Fat Frying, Hagen-Halden, Germany, March 20–1 2000. htm. 3. Kubow S, ‘Lipid oxidation products in food and atherogenesis’, Nutr. , 1993 51 33–40. 4. Forss D A,‘Odor and flavor compounds from lipids’, Prog. Chem. Fats and Other Lipids, 1973 13 177–258. 5. Neff W E, Frankel E N and Weisleder D, ‘High-pressure liquid chromatography of autoxidised lipids: II.

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