Antioxidants in food: practical applications

Understand antioxidants and their benefits for the shelf-life of selected foods and the health of the consumer, with this practical and comprehensive guide in hardback book format.

Antioxidants are much talked about but often poorly understood. They offer potential benefits both to the product (in terms of reducing biochemical spoilage through oxidative rancidity) and to the consumer (in the prevention of diseases caused or exacerbated by oxidative reactions). Exploiting these twin benefits, in terms of both product formulation and product marketing, requires a good understanding of the underlying issues of oxidative processes and their inhibition by antioxidants.

This comprehensive guide, published as a hardback book, describes oxidative processes as they affect food and looks at how antioxidants can be used to combat such deleterious changes. It looks at sourcing antioxidants for use in products, the preparation of antioxidants, antioxidant functionality during processing and how antioxidant activity can be measured. It parallels these considerations with a full discussion of the potential health benefits of antioxidants - with specific reference to their role in preventing cardiovascular disease and cancer - and a description of regulation of antioxidants.

Contents

• Introduction

Part 1 - Antioxidants and food stability

• The development of oxidative rancidity in foods
• Inhibiting oxidation
• Measuring antioxidant activity

Part 2 - Antioxidants and health

• Cardiovascular disease and nutritional phenolics
• Antioxidants and tumour properties
• Predicting the bio availability of antioxidants

Part 3 - Natural antioxidants

• Introducing natural antioxidants
• Sources of natural antioxidants

Part 4 - Practical applications

• The regulation of antioxidants in food
• The use of natural antioxidants in food
• The preparation of natural antioxidants
• Natural antioxidant functionality during processing

Hardcover - 288 pages