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Author: Asim Kumar Mukhopadhyay
Publisher: Amani Int'l Publishers
ISBN: 3938054050
Category : Antioxidants
Languages : en
Pages : 162
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Book Description
It is a paradox that on one hand oxygen saves hundreds of critical patients by rejuvenating their lives, and has multiple users in industry including steel plants, on the other oxygen is the primary reason for oxidative degradation of foods and rancidity of fats and oils and polymers including plastics, rubber and also paints.In other words oxygen surprisingly acts as a poison and a degrading agent - an inhibitor - for deterioration of food and related products particularly those in packed condition. To annul the negative effect of Oxygen, Nitrogen blanketing has been effectively used as an inhibitor of oxidative degeneration. At least this helps in increase of shelf lifeand protects the packaged materials for a longer period. It may however be added that some foods including fats and oils have inherent oxygen deterrents which neutralizes effect of oxygen for quite some time. Food and other products are also saved from aerobic bacteria and fungi due to elimination of oxygen or presence of minimal quantity of oxygen.
Author: Asim Kumar Mukhopadhyay
Publisher: Amani Int'l Publishers
ISBN: 3938054050
Category : Antioxidants
Languages : en
Pages : 162
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Book Description
It is a paradox that on one hand oxygen saves hundreds of critical patients by rejuvenating their lives, and has multiple users in industry including steel plants, on the other oxygen is the primary reason for oxidative degradation of foods and rancidity of fats and oils and polymers including plastics, rubber and also paints.In other words oxygen surprisingly acts as a poison and a degrading agent - an inhibitor - for deterioration of food and related products particularly those in packed condition. To annul the negative effect of Oxygen, Nitrogen blanketing has been effectively used as an inhibitor of oxidative degeneration. At least this helps in increase of shelf lifeand protects the packaged materials for a longer period. It may however be added that some foods including fats and oils have inherent oxygen deterrents which neutralizes effect of oxygen for quite some time. Food and other products are also saved from aerobic bacteria and fungi due to elimination of oxygen or presence of minimal quantity of oxygen.
Author: E Decker
Publisher: Woodhead Publishing
ISBN: 9780081014578
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Author: Jan Pokorny
Publisher: CRC Press
ISBN: 9780849312229
Category : Technology & Engineering
Languages : en
Pages : 412
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Book Description
Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
Author: Emad Shalaby
Publisher: BoD – Books on Demand
ISBN: 178923378X
Category : Health & Fitness
Languages : en
Pages : 180
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Book Description
Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."
Author: Fereidoon Shahidi
Publisher: Woodhead Publishing
ISBN: 1782420975
Category : Technology & Engineering
Languages : en
Pages : 515
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Book Description
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. - Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics - Analyses the performance of antixoxidants in different food systems - Compiles significant international research and advancements
Author: B. J. Hudson
Publisher: Springer Science & Business Media
ISBN: 9400907532
Category : Science
Languages : en
Pages : 325
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Book Description
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.
Author: Giuseppe Cirillo
Publisher: John Wiley & Sons
ISBN: 1118445511
Category : Technology & Engineering
Languages : en
Pages : 601
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Book Description
Antioxidant Polymers is an exhaustive overview of the recent developments in the field of polymeric materials showing antioxidant properties. This research area has grown rapidly in the last decade because antioxidant polymers have wide industry applications ranging from materials science to biomedical, pharmaceuticals and cosmetics.
Author: Halina Maria Ekiert
Publisher: Springer
ISBN: 9783030781590
Category : Science
Languages : en
Pages : 861
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Book Description
This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control
Author: George Wypych
Publisher: ChemTec Publishing
ISBN: 1927885590
Category : Science
Languages : en
Pages : 244
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Book Description
Handbook of Antioxidants provides a wealth of information on the mechanics, practical effects and applications of a wide range of antioxidants. The book starts by introducing the general concepts relating to antioxidants and their application, then segues into a discussion on existing natural and synthetic antioxidants, characterizing their general properties and application. Formation and action of oxidizing species in living organisms, ambient air, industrial environments, and chemical reactions are covered next. Subsequent chapters cover the theories and mechanisms of stabilization, performance indicators, antioxidant selection, degradation and stabilization of different polymers and rubbers, specific effects on other components of formulation, and analytical methods. This book is an excellent companion to the Databook of Antioxidants which has also been published recently. Both books supplement each other without repeating the same information - one contains data another theory, mechanisms of action, practical effects and implications of application.
Author: M.G. Simic
Publisher: Springer Science & Business Media
ISBN: 1475793510
Category : Technology & Engineering
Languages : en
Pages : 652
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Book Description
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.
