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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 antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements
Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance! Offering over 4200 contemporary references-2000 more than the previous edition-the Second Edition of the Handbook of Antioxidants is an up-to-the-minute source for nutritionists and dietitians, cell biologists and biochemists, cardiologists, oncologists, dermatologists, and medical students in these disciplines.
SUPERCHARGE YOUR DIET WITH ANTIOXIDANT-PACKED FOODS Based on the groundbreaking ORAC (Oxygen Radical Absorbance Capacity) scale, this handy guide presents easy-to-understand antioxidant scores for hundreds of foods. It’s specially designed to show which nutrition-loaded foods offer the greatest healing power and how to include more of them in your diet. •Clear, Easy-to-Read Charts •Delicious, Antioxidant-Rich Recipes •Explanation of ORAC Scores •Check the book’s charts for yourself and see how an apple Check the book’s charts for yourself and see how an apple gives you five times the antioxidants of a banana! Or how topping pasta with broccoli and bell peppers instead of zucchini and tomato offers an amazing ten-fold increase.
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices. Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes.
Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.
Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers' understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.
Handbook of Antioxidants contains information on natural and man-made antioxidants, which are added to industrial products. The book contains 5 chapters, each discussing different aspect of phenomena occurring when materials are exposed to ambient air which contains oxygen, ozone, singlet oxygen, and many other oxidizing species (radicals).
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr