Processing and Impact on Active Components in Food

Book Processing and Impact on Active Components in Food Cover

Read or download book entitled Processing and Impact on Active Components in Food written by Victor R. Preedy and published by Academic Press in PDF, EPUB and Kindle Format. Click Get This Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like. We cannot guarantee that Processing and Impact on Active Components in Food book is available in the library.

  • Publisher : Academic Press
  • Release : 27 May 2014
  • ISBN : 9780124047099
  • Page : 724 pages
  • Rating : 4.5/5 from 103 voters

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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 Explores advances in analytical and methodological science within each chapter

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Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release Date : 2014-05-27
  • ISBN : 9780124047099
GET THIS BOOKProcessing and Impact on Active Components in Food

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

Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release Date : 2014-06-03
  • ISBN : 0124046991
GET THIS BOOKProcessing and Impact on Active Components in Food

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

Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods
  • Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
  • Publisher : Academic Press
  • Release Date : 2020-11-25
  • ISBN : 9780128173817
GET THIS BOOKChemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • ISBN : 9780323984317
GET THIS BOOKFood Processing Technology

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient

The Chemistry of Thermal Food Processing Procedures

The Chemistry of Thermal Food Processing Procedures
  • Author : Maria Micali,Marco Fiorino,Salvatore Parisi
  • Publisher : Springer
  • Release Date : 2016-07-08
  • ISBN : 9783319424637
GET THIS BOOKThe Chemistry of Thermal Food Processing Procedures

This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols – cooling, freezing, etc. – and packing systems (modified atmosphere technology,

Postharvest Handling

Postharvest Handling
  • Author : Ibrahim Kahramanoglu
  • Publisher : BoD – Books on Demand
  • Release Date : 2017-09-13
  • ISBN : 9789535135333
GET THIS BOOKPostharvest Handling

The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food is getting difficult. At the same time, about one-quarter of what is produced never reaches the consumers due to the postharvest losses. Therefore, it is of utmost importance to efficiently handle, store, and utilize produce to be able to feed the world, reduce the use of natural resources, and help to ensure sustainability. At

Antioxidants in Cocoa

Antioxidants in Cocoa
  • Author : Dorota Żyżelewicz,Joanna Oracz
  • Publisher : MDPI
  • Release Date : 2021-04-07
  • ISBN : 9783036502328
GET THIS BOOKAntioxidants in Cocoa

This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and assessment of the antioxidant, antioxidative stress and anti-inflammatory effects of cocoa beans and cocoa-derived products. The results of these studies show that it is possible to maintain or increase the biological activity of cocoa beans and their derived products (cocoa

Plant-derived Bioactives

Plant-derived Bioactives
  • Author : Mallappa Kumara Swamy
  • Publisher : Springer Nature
  • Release Date : 2020-05-11
  • ISBN : 9789811517617
GET THIS BOOKPlant-derived Bioactives

Plants produce a vast number of bioactive compounds with different chemical scaffolds, which modulate a diverse range of molecular targets and are used as drugs for treating numerous diseases. Most present-day medicines are derived either from plant compounds or their derivatives, and plant compounds continue to offer limitless reserves for the discovery of new medicines. While different classes of plant compounds, like phenolics, flavonoids, saponins and alkaloids, and their potential pharmacological applications are currently being explored, their curative mechanisms are

Polyphenols: Properties, Recovery, and Applications

Polyphenols: Properties, Recovery, and Applications
  • Author : Charis Michel Galanakis
  • Publisher : Woodhead Publishing
  • Release Date : 2018-01-11
  • ISBN : 9780128135730
GET THIS BOOKPolyphenols: Properties, Recovery, and Applications

Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development. Covers the properties

Caffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Woodhead Publishing
  • Release Date : 2019-04-06
  • ISBN : 9780128158654
GET THIS BOOKCaffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of

Grow Yourself Healthy

Grow Yourself Healthy
  • Author : Beth Marshall
  • Publisher : White Lion Publishing
  • Release Date : 2020-03-17
  • ISBN : 9780711250727
GET THIS BOOKGrow Yourself Healthy

GROW YOURSELF HEALTHY shows how to transform your gut health with a wealth of gut-friendly crops, projects, recipes and planting plans * Discover how to grow 50 vegetables, fruit & herbs to maximise their nutritional value * Plan your own gut-health garden using 11 easy projects, with planting plans and best varieties * Follow 13 recipes for fermented foods to multiply the benefits and enjoy all year round * Understand the science of gut-health gardening and how it affects our health and well-being * Find everything you need to

Trends in Sustainable Chocolate Production

Trends in Sustainable Chocolate Production
  • Author : Charis M. Galanakis
  • Publisher : Springer Nature
  • Release Date : 2022
  • ISBN : 9783030901691
GET THIS BOOKTrends in Sustainable Chocolate Production

Chocolate is consumed by people of all ages in all segments of society throughout the world. However, recent changes in legislative frameworks, environmental concerns and increasing attention towards sustainability have stimulated the chocolate industry to reconsider their management policy. Current books in the market cover chocolate manufacture without taking into account sustainable practices of production, consumption and market aspects. Trends in Sustainable Chocolate Production fills this knowledge gap by covering all the important aspects of chocolate industry (manufacture, functionality, sustainability

Fish Roe

Fish Roe
  • Author : Alaa El-Din A. (Aladin) Bekhit
  • Publisher : Academic Press
  • Release Date : 2022-08-19
  • ISBN : 9780128231760
GET THIS BOOKFish Roe

Fish Roe: Biochemistry, Products, and Safety provides coverage of the components available in fish roe and highlights their biological and nutritional effects. In addition, the book explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing. Other sections explore the processing of traditional fish roe products from Europe, Asia and the Middle East, where fish roe is traditionally consumed and the sensory and safety attributes

New Frontiers in Acrylamide Study in Foods

New Frontiers in Acrylamide Study in Foods
  • Author : Marta Mesías,Cristina Delgado-Andrade,Francisco J. Morales
  • Publisher : MDPI
  • Release Date : 2021-01-19
  • ISBN : 9783036500300
GET THIS BOOKNew Frontiers in Acrylamide Study in Foods

The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that

Mediterranean Fruits Bio-wastes

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  • Author : Mohamed Fawzy Ramadan,Mohamed A. Farag
  • Publisher : Springer Nature
  • Release Date : 2022
  • ISBN : 9783030844363
GET THIS BOOKMediterranean Fruits Bio-wastes

Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of