Natural Antioxidants

Applications in Foods of Animal Origin
1. Auflage 2021
ISBN: 978-1-77463-049-5
Verlag: Apple Academic Press Inc.

Buch, Englisch, 414 Seiten, Format (B × H): 234 mm x 154 mm, Gewicht: 684 g

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.

Autoren/Hrsg.

Verma, Arun K.

Banerjee, Rituparna

Siddiqui, Mohammed Wasim

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Mechanism of Oxidation in Foods of Animal Origin. Natural Antioxidants: Occurrence and Their Role in Food Preservation. Potential Applications of Natural Antioxidants in Meat and Meat Products. Natural Antioxidants: Control of Oxidation in Fish and Fish Products. Natural Antioxidants in Poultry Products. Methods and Their Applications for Measuring and Managing Lipid Oxidation: Meat, Poultry and Seafood Products. Application of Natural Antioxidants in Dairy Foods. Antioxidant Dietary Fiber: An Approach to Develop Healthy and Stable Meat Products. Control of Lipid Oxidation in Muscle Food by Active Packaging Technology.

Über Autor(innen)

Banerjee, Rituparna Verma, Arun K. Siddiqui, Mohammed Wasim