Handbook of Antioxidants for Food Preservation

• Author : Fereidoon Shahidi
• Publisher : Woodhead Publishing
• Release : 25 February 2015

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

• Author : M. Shafiur Rahman
• Publisher : CRC Press
• Release : 21 January 1999

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also

• Author : M. Shafiur Rahman
• Publisher : CRC Press
• Release : 16 July 2007

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

• Author : Charis M. Galanakis
• Publisher : Academic Press
• Release : 01 June 2019

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains,

• Author : Mohammad Shafiur Rahman
• Publisher : CRC Press
• Release : 10 June 2020

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food

• Author : Peter Zeuthen,Leif Bøgh-Sørensen
• Publisher : Elsevier
• Release : 30 October 2003

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety,

• Author : Alam Zeb
• Publisher : Springer Nature
• Release : 27 September 2021

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important

• Author : Helen N. Onyeaka,Ozioma F. Nwabor
• Publisher : Academic Press
• Release : 24 June 2022

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the

• Author : Lohith Kumar Dasarahally-Huligowda,Megh R. Goyal,Hafiz Ansar Rasul Suleria
• Publisher : CRC Press
• Release : 26 June 2019

This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the dairy industry, and whey processing and dairy encapsulation. In addition, this book will facilitate the necessary understanding of the different aspects and concerns with regard to the new technological advances that nanotechnologies are contributing to the

• Author : Alexandru Grumezescu
• Publisher : Academic Press
• Release : 31 August 2016

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a

• Author : Lester Packer
• Publisher : CRC Press
• Release : 26 October 2001

Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance! Offering over 4200 contemporary references-2000 more than the previous edition-the Second Edition of the Handbook of Antioxidants is an up-to-the-minute source for nutritionists and dietitians, cell biologists and biochemists, cardiologists, oncologists, dermatologists, and medical students in these disciplines.

• Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
• Publisher : Academic Press
• Release : 25 November 2020

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

• Author : U.D. Chavan
• Publisher : Scientific Publishers
• Release : 01 February 2018

This book is mainly based on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders

• Author : Resat Apak,Esra Capanoglu,Fereidoon Shahidi
• Publisher : John Wiley & Sons
• Release : 20 February 2018

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e.

• Author : Pardeep Kaur,Rajendra G. Mehta, Robin, Tarunpreet Singh Thind, Saroj Arora
• Publisher : Bentham Science Publishers
• Release : 29 September 2021

Bentham Briefs in Biomedicine and Pharmacotherapy brings new trends and techniques in pharmacology and medical biochemistry to the forefront through unique volumes. Each volume provides a brief review of selected topics, written by scientific experts. The book series is essential reading for graduate students and researchers in pharmacology and life sciences as well as medical professionals seeking knowledge for research oriented projects. The first volume, Oxidative Stress and Natural Antioxidants, is a compilation of articles about free radicals (which are