عنوان
پدید آورنده
موضوع
رده
TX553.A73 A58 2001eb
TX553
.
A73
A58
2001eb
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0849312221
(Number (ISBN
1591243319
(Number (ISBN
185573463X
(Number (ISBN
1855736160
(Number (ISBN
9780849312229
(Number (ISBN
9781591243311
(Number (ISBN
9781855734630
(Number (ISBN
9781855736160
NATIONAL BIBLIOGRAPHY NUMBER
Number
b741300
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Antioxidants in food :
General Material Designation
[Book]
Other Title Information
practical applications /
First Statement of Responsibility
edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Cambridge, England :
Name of Publisher, Distributor, etc.
Woodhead Pub.,
Date of Publication, Distribution, etc.
2001.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (380 pages) :
Other Physical Details
illustrations
SERIES
Series Title
Woodhead Publishing in food science and technology
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Preliminaries; Contents; 1 Introduction; 2 The development of oxidative rancidity in foods; 3 Inhibiting oxidation; 4 Measuring antioxidant activity; 5 Cardiovacular disease and nutritional phenolics; 6 Antioxidants and antitumour properties; 7 Predicting the bioavailability of antioxidants in food the case of carotenoids; 8 Introducing natural antioxidants; 9 Sources of natural antioxidants oilseeds nuts cereals legumes animal products and microbial sources; 10 Sources of natural antioxidants vegetables fruits herbs spices and teas.
0
SUMMARY OR ABSTRACT
Text of Note
Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. Recent research suggests that they play a role in limiting cardiovascular disease and cancers. This book provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry, focusing on naturally occurring antioxidants in response to the increasing consumer scepticism over synthetic ingredients.
OTHER EDITION IN ANOTHER MEDIUM
Title
Antioxidants in food.
International Standard Book Number
0849312221
TOPICAL NAME USED AS SUBJECT
Antioxidants.
Antioxidants.
Food.
Antioxydants.
Antioxidants.
TECHNOLOGY & ENGINEERING-- Food Science.
(SUBJECT CATEGORY (Provisional
TEC-- 012000
DEWEY DECIMAL CLASSIFICATION
Number
661/
.
8
Edition
22
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX553
.
A73
Book number
A58
2001eb
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Gordon, Michael H.,1949-
Pokorný, Jan,1928-
Yanishlieva, Nedyalka.
ORIGINATING SOURCE
Date of Transaction
20201204021322.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
