Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Explores advances in analytical and methodological science within each chapter


Author
Publisher Academic Press
Release Date
ISBN 0124047092
Pages 724 pages
Processing and Impact on Active Components in Food
Language: en
Pages: 724
Authors: Victor R. Preedy
Categories: Technology & Engineering
Type: BOOK - Published: 2014-05-27 - Publisher: Academic Press

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added co
Processing and Impact on Active Components in Food
Language: en
Pages: 724
Authors: Victor R. Preedy
Categories: Technology & Engineering
Type: BOOK - Published: 2014-06-03 - Publisher: Academic Press

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added co
Chemical Changes During Processing and Storage of Foods
Language: en
Pages: 722
Authors: Delia B. Rodriguez-Amaya
Categories: Technology & Engineering
Type: BOOK - Published: 2020-11-25 - Publisher: Academic Press

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the m
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Language: en
Pages: 805
Authors: P.J. Fellows
Categories: Technology & Engineering
Type: BOOK - Published: 2022-06-18 - Publisher: Woodhead Publishing

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Language: en
Pages: 726
Authors: Matteo Bordiga
Categories: Technology & Engineering
Type: BOOK - Published: 2019-11-15 - Publisher: CRC Press

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks.
The Chemistry of Thermal Food Processing Procedures
Language: en
Pages: 54
Authors: Maria Micali
Categories: Technology & Engineering
Type: BOOK - Published: 2016-07-08 - Publisher: Springer

This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical l
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Language: en
Pages: 315
Authors: Nalan Gökoğlu
Categories: Technology & Engineering
Type: BOOK - Published: 2021-01-04 - Publisher: Springer Nature

Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance
Antioxidants in Cocoa
Language: en
Pages: 170
Authors: Dorota Żyżelewicz
Categories: Science
Type: BOOK - Published: 2021-04-07 - Publisher: MDPI

This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of
Postharvest Handling
Language: en
Pages: 206
Authors: Ibrahim Kahramanoglu
Categories: Gardening
Type: BOOK - Published: 2017-09-13 - Publisher: BoD – Books on Demand

The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food i
Caffeinated and Cocoa Based Beverages
Language: en
Pages: 543
Authors: Alexandru Grumezescu
Categories: Technology & Engineering
Type: BOOK - Published: 2019-04-06 - Publisher: Woodhead Publishing

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This