Natural Antioxidants (eBook, PDF)

Applications in Foods of Animal Origin
Redaktion: Banerjee, Rituparna; Siddiqui, Mohammed Wasim; Verma, Arun K.

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 414
• Erscheinungstermin: 26. Juni 2017
• Englisch
• ISBN-13: 9781771884600
• Artikelnr.: 48789336

Autorenporträt

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

Inhaltsangabe

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.