cam a22 7 4500 528935747 CHVBK 20201014121649.0 m d cr |n |||||||| 150604s2015 ne a sb 001 0 eng d 2015304790 978-0-12-404699-3 (hbk.) 0-12-404699-1 (hbk.) (SERSOL)ssj0001295239 (WaSeSS)ssj0001295239 YDXCP eng YDXCP BTCTA SDB OCLCF DLC WaSeSS rda TX553.A73 P76 2015 Processing and impact on active components in food edited by Victor Preedy, Department of Nutrition and Dietetics, Diabetes & Nutritional Sciences Division, School of Medicine, King's College London, UK First edition. Amsterdam Boston Elsevier/AP, Academic Press is an imprint of Elsevier 2015 1 online resource (xxiii, 699 pages) illustrations text txt rdacontent/eng computer c rdamedia/eng online resource cr rdacarrier/eng Includes bibliographical references and index. Lizenzbedingungen können den Zugang einschränken. License restrictions may limit access. From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods. Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods.-- Antioxidants Food industry and trade Antioxidants (OCoLC)fst00810642 fast Food industry and trade (OCoLC)fst00930843 fast Preedy Victor R. editor https://ebookcentral.proquest.com/lib/unibern/detail.action?docID=1699258 Uni Bern: Volltext https://www.sciencedirect.com/science/book/9780124046993 Uni Bern: Volltext BK020053 XK020053 XK020000 Ebook Central All Subscribed Titles ScienceDirect eBooks E-Books von 360MarcUpdates IDSBB B405 B405 405VT NELB4051809 IDSBB B405 B405 405VT NELB4051809 IDSBB 700 1- Preedy Victor R. editor IDSBB 856 40 https://ebookcentral.proquest.com/lib/unibern/detail.action?docID=1699258 Uni Bern: Volltext IDSBB 856 40 https://www.sciencedirect.com/science/book/9780124046993 Uni Bern: Volltext