Woodhead Publishing, 2001. 389 стр. Язык английский.
Антиоксиданты в пищевых продуктах. Практические приложения.
Содержание:
Introduction
Professor Jan Pokorny, Prague Institute of Chemical Technology
Part 1 Antioxidants and food stability
The development of oxidative rancidity in foods
Dr Michael H. Gordon, The University of Reading
- Introduction
- Types and effects of rancidity
- Mechanism of autoxidation
- Photo-oxidation
- Ketonic rancidity
- Metal-catalysed lipid oxidation
- Antioxidant effects
- Other relevant reactions
- Mechanism of lipoxygenase-catalysed oxidation
- Future trends
- Sources of further information and advice
- References
Inhibiting oxidation
Professor N. V. Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Sofia
- Critical points of oxidation
- Inhibiting oxidation
- Types of inhibitors
- Types of antioxidants
- Key influences on antioxidant activity
- Future trends
- Sources of further information and advice
- Inhibiting oxidation
- Types of inhibitors
- Types of antioxidants
- Key influences on antioxidant activity
- Future trends
- Sources of further information and advice
- References
Measuring antioxidant activity
Dr Michael H. Gordon, The University of Reading
- Introduction
- Radical-scavenging methods
- Methods for measuring the current state of an oil or food sample
- Methods to monitor changes in oxidation
- Predictive methods
- Applications to particular foods
- Future trends
- Sources of further information and advice
- References
Part 2 Antioxidants and health
Cardiovacular disease and nutritional phenolics
Dr F. Virgili and Dr C. Scaccini, National Institute for Food and Nutrition Research, Rome, and Professor L. Packer and Dr G. Rimbach, University of California, Berkeley
- Introduction
- LDL oxidation and atherogenesis
- Polyphenols and cell response
- Polyphenols and activated NF-kB
- Other aspects of polyphenols as modulators of signal transduction
- Indirect evidence for polyphenol activity in atherogenesis
- Conclusions and future trends
- List of abbreviations
- References
Antioxidants and antitumour properties
Professor I. T. Johnson, Institute of Food Research, Norwich
- Introduction
- The nature of tumour growth
- Models of carcinogenesis
- Diet and gene interactions
- Mechanisms of action: nutrients
- Mechanisms of action: phytochemicals
- Conclusion: the role of functional foods
- Future trends
- Sources of further information and advice
- References
Predicting the bioavailability of antioxidants in food: the case of carotenoids
Professor Susan Southon and Dr Richard Faulks, Institute of Food Research, Norwich
- Introduction
- Metabolism
- Systems for predicting carotenoid absorption
- Maximising the bioavailability of carotenoids
- Future trends
- Sources of further information and advice
- References
Part 3 Natural antioxidants
Introducing natural antioxidants
Dr Honglian Shi, Cornell University Medical College, and Dr Noriko Noguchi and Professor Etsuo Niki, The University of Tokyo
- Introduction
- Categorising natural antioxidants
- Potency of natural antioxidants
- Future trends
- Sources of further information
- References
Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources
Professor Clifford Hall III, North Dakota State University
- Introduction
- Characteristics of natural antioxidants
- Antioxidants from legumes, nuts and oilseeds
- Antioxidants from cereals
- Antioxidants from animal products
- Antioxidants from microbial sources
- Antioxidants as preserving agents
- Concluding remarks – future trends and sources of further information
- References
Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas
Professor N. V. Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Sofia, and Professor I. M. Heinonen, University of Helsinki
- Introduction
- Antioxidants from vegetables
- Antioxidants from fruits and berries
- Antioxidants from herbs, spices and teas
- Future trends
- Sources of further information and advice
- References
Part 4 Practical applications
The regulation of antioxidants in food
Professor Kamila Miková, Prague Institute of Chemical Technology
- Introduction
- Toxicological aspects
- The Codex Alimentarius
- The regulation of antioxidants in the European Union (EU)
- The regulation of antioxidants in the United States
- The regulation of antioxidants in Australia
- The regulation of antioxidants in Japan
- Future trends
- Sources of further information and advice
- References
The use of natural antioxidants in food products of animal origin
Professor Susan L. Cuppett, University of Nebraska-Lincoln
- Introduction
- Control of lipid oxidation in meat products
- Dairy products
- Eggs and egg products
- Cholesterol
- Summary and future trends
- Sources of further information
- References
Preparation of natural antioxidants
Professor Jan Pokorny, Prague Institute of Chemical Technology, and Professor Józef Korczak, University of Agriculture, Poznan
- Introduction
- Direct application of active food ingredients
- Preparation of antioxidants by extraction of food ingredients
- Commercial production of tocopherols from natural sources
- Preparation and application of amino acids as antioxidants
- Preparation and application of phospholipids as antioxidants
- Organic polyvalent carboxylic acids as food antioxidants
- Chelating agents as substances improving the stability of lipids against oxidation
- Future trends
- References
Natural antioxidant functionality during food processing
Professor Jan Pokorny , Prague Institute of Chemical Technology, and Professor Stefan Schmidt, Slovak Technical University, Bratislava
- Introduction
- Types of changes in antioxidants during food processing and storage
- Changes under heating when water is the heat transfer medium
- Changes in functionality of antioxidants during processes when hot air is the medium of heat transfer
- Processes where the energy is transferred as waves
- Changes during processes where oil is the heat transfer medium
- Changes during processes not requiring heat application
- Future trends
- References
The use of natural antioxidants in food products of plant origin
Professor Jan Pokorny and Dr Ludmila Trojáková, Prague Institute of Chemical Technology, and Dr Mária Takácsová, Slovak Technical University, Bratislava
- Introduction
- Application of antioxidants in edible oils
- Application of emulsified fat products
- Stabilisation of frying oils and fried foods
- Application in products from nuts and oilseeds
- Application in cereal products
- Application in fruits and vegetables
- Application in flavouring agents, spices and essential oils
- Application in eco (bio) agrotechnology products
- Future trends
- References
Index
