Antioxidants In Foods: Practical Applications

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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.

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Antioxidants in food Related titles from Woodhead’s food science, technology and nutrition list: Functional foods: concept to product (ISBN 1 85573 503 2) A major collection on one of the key recent developments in the food industry. Bringing together some of the most respected experts in the field, the book reviews the evidence for health benefits together with the main issues in effective product development. New ingredients in food processing: biochemistry and agriculture (ISBN 1 85573 443 5) ‘. . . this book, as well as offering a summary of the work carried out on IFPs (intermediate food products) over the past twenty years, is also preparing for the future by laying the biochemical foundations for commercial exploitation of agricultural products which we know will be important in the development of the agro-industrial system. I hope this work will quickly reach the wide audience awaiting it.’ Herve Bichat, Director General of Teaching and Research, Ministry of Forestry and Agriculture, France Handbook of hydrocolloids (ISBN 1 85573 501 6) Edited by two of the leading authorities in the field, with contributions from key experts, this collection reviews 25 hydrocolloids, covering structure and properties, methods of manufacture, uses and applications. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by:   visiting our web site at www.woodhead-publishing.com contacting Customer Services (e-mail: [email protected]; fax: +44 (0)1223 893694; tel.: +44 (0)1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you’d like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: [email protected]). Please confirm which subject areas you’re interested in. Antioxidants in food Practical applications Edited by Jan Pokorny Nedyalka Yanishlieva Michael Gordon Published by Woodhead Publishing Limited, Abington Hall, Abington C
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