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 two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumor properties, and bioavailability.

Part three 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.

Contents

1. Antioxidants and Food Stability
   • The Development of Oxidative Rancidity in Foods
   • Inhibiting Oxidation
   • Measuring Antioxidant Activity

2. Antioxidants and Health
   • Cardiovascular Disease and Nutritional Phenolics
   • Antioxidants and Antitumour Properties
   • Predicting the Bioavailablity of Antioxidants in Food: The Case of Carotenoids

3. Natural Oxidants
   • Introducing Natural Antioxidants
   • Sources of Natural Antioxidants: Oilseeds, Nuts, Cereals, Legumes, Animal Products, and Microbial Sources
   • Sources of Natural Antioxidants: Vegetables, Fruits, Herbs, Spices, and Teas

4. Practical Applications
   • The Regulation of Antioxidants in Food
   • The Use of Natural Antioxidants in Food Products of Animal Origin
   • Preparation of Natural Antioxidants
   • Natural Antioxidant Functionality during Food Processing

Index

click here to see books of related interest