Processing and Impact on Antioxidants in Beverages - Rilegato

Rilegato

ISBN 10: 0124047386 ISBN 13: 9780124047389

Casa editrice: Academic Press, 2014

Riassunto

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability.

In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases.

This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.

• Provides insights into processing options for enhanced antioxidant bioavailability
• Presents correlation potentials for increased total antioxidant capacity
• Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages
• Proposes processing of concentrated fractions of antioxidants that can be added to foods

Su questo libro

L'autore:

Victor R. Preedy, PhD, is Professor of Nutritional Biochemistry in the Department of Nutrition and Dietetics, at the King's College in London. He is also a Professor of Clinical Biochemistry in the Department of Clinical Biochemistry. Dr. Preedy is also Director of the Genomics Centre, King's College London. He was elected a Fellow of the Royal College of Pathologists in 2000. In 1993, he gained a D.Sc. degree for his outstanding contribution to protein metabolism. He was elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (2004). In 2009, Dr. Preedy was also elected as a Fellow of the Royal Society for Public Health (RSPH). He has written or edited over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 85 reviews and 30 books. His interests pertain to matters concerning Public Health and how this is influenced by nutrition, addictions and other lifestyle factors. Professor Preedy is especially committed to bridging the person-public health divide.

Su questa edizione

• Editore: Academic Press
• Data di pubblicazione: 2014
• ISBN 10: 0124047386
• ISBN 13: 9780124047389
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 336
• Redattore: Preedy Victor R.