Processing and Impact on Active Components in Food

1. Auflage 2014
ISBN: 978-0-12-404709-9
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 724 Seiten

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

Autoren/Hrsg.

Leseproben

List of Contributors

KjerstiAabyNorwegian Institute of Food, Fisheries, and Aquaculture Research, Aas, Norway

NissreenAbu-GhannamSchool of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland

AlfredoAires

CITAB/UTAD-Centre for Research and Technology for Agro-Environment and Biological Sciences

University of Trás-os-Montes e Alto Douro, Vila Real, Portugal

ChristineAlewellInstitute of Environmental Geosciences, University of Basel, Basel, Switzerland

Domingos P.F.AlmeidaInstituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal

SergioAlmonacid

Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Valparaíso, Chile

Centro Regional para el Estudio de Alimentos Saludables (CREAS), Valparaíso, Chile

Muhammad H.Al-u’dattDepartment of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan

José MaríaFuentes AlventosaTecnología, Postcosecha e Industria Agroalimentaria. Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Córdoba, Spain

Rita C.Alves

REQUIMTE, Departamento de Ciência Químicas, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal

REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal

Edna ReginaAmanteLaboratory of Fruits and Vegetables, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Brazil

Ana L.AmaroCentro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Porto, Portugal

CarmenAncín-AzpilicuetaDepartment of Applied Chemistry, Universidad Pública de Navarra, Pamplona, Spain

SevalAndiçDepartment of Food Engineering, Faculty of Engineering and Architecture, Yüzüncü Y?l University, Van, Turkey

MonicaAneseDipartimento di Scienze degli Alimenti, University of Udine, Udine, Italy

MetinAtamerAnkara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey

MilicaAtanackovi?Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia

VibeBachDepartment of Food Science, Aarhus University, Kirstinebjergvej, Denmark

K.BalaswamyCSIR-Central Food Technological Research Institute (CFTRI), Resource Centre, Habshiguda, Hyderabad, India

GustavoBarbosa-CánovasDepartment of Biological Systems Engineering, Washington State University, Pullman, WA, USA

Leonard N.BellAuburn University, Auburn, USA

NacerBellalouiUSDA-ARS, Crop Genetics Research Unit, Jackson, TN, USA

M.Benlloch-TinocoFood Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de Valencia, Valencia, Spain

DanielaBermúdez-AguirreDepartment of Biological Systems Engineering, Washington State University, Pullman, WA, USA

ChiranjibBhattacharjeeJadavpur University, Kolkata, India

MandanaBimakr

Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

Gry AlettaBjørlykkeInstitute of Marine Research, Bergen, Norway

RaffaellaBoggiaUniversity of Genoa, Genoa, Italy

JessieBongSchool of Biological Sciences, University of Auckland, New Zealand

GökhanBoranDepartment of Food Engineering, Faculty of Engineering and Architecture, Yüzüncü Y?l University, Van, Turkey

DimitriosBoskouDepartment of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece

AldoBottinoUniversity of Genoa, Genoa, Italy

Joyce IreneBoyeFood Research and Development Centre, Agriculture and Agri-Food Canada, Quebec, Canada

SusanBrewerDepartment of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, USA

LeonBrimerDepartment of Veterinary Disease Biology, University of Copenhagen, Denmark

NigelBruntonSchool of Agriculture and Food Science, University College Dublin, Dublin, Ireland

KarolinaBrki? BubolaDepartment of Agriculture and Nutrition, Institute of Agriculture and Tourism, Pore?, Croatia

SandyVan BuggenhoutLaboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium

BrittBurton-FreemanInstitute for Food Safety and Health, Illinois Institute of Technology, Illinois, USA

JoselynBustamanteDepartment of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Valparaíso, Chile

Gustavo R.Bustillo ArmendárizBustar Alimentos, SAPI de CV, Guadalajara, México

MónicaCalderón-Santiago

Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales

University of Córdoba, Córdoba, Spain

ÁngelCalín-SánchezMiguel Hernández University, Alicante, Spain

M.M.CamachoFood Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de Valencia, Valencia, Spain

Ángel A.Carbonell-BarrachinaMiguel Hernández University, Alicante, Spain

Clarita OlveraCarranzaInstituto de Biotecnología, Universidad Nacional Autónoma de México, México

J.Carranza-ConchaUniversidad Autónoma de Zacatecas, Zacatecas, México

SusanaCasalREQUIMTE, Faculdade de Farmácia, Universidade do Porto, Portugal

AnomaChandrasekaraDepartment of Applied Nutrition, Wayamba University of Sri Lanka, Gonawila, Sri Lanka

YudouChengInstitute of Genetics and Physiology, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, PR China

HaoChengTea Research Institute Chinese Academy of Agricultural Sciences (TRICAAS), Zhejiang, China

Morten RahrClausenDepartment of Food Science, Aarhus University, Kirstinebjergvej, Denmark

AntonioComiteUniversity of Genoa, Genoa,...