Processing and Impact on Antioxidants in Beverages

Produk Detail:
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Pages : 336 pages
  • ISBN : 9780124047389
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Processing and Impact on Antioxidants in Beverages

Download or Read online Processing and Impact on Antioxidants in Beverages full in PDF, ePub and kindle. this book written by Victor R. Preedy and published by Academic Press which was released on 10 April 2014 with total page 336 pages. We cannot guarantee that Processing and Impact on Antioxidants in Beverages book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release : 10 April 2014
GET THIS BOOK Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release : 13 November 2017
GET THIS BOOK Processing and Impact on Antioxidants in Beverages

"Processing and Impact on Antioxidants in Beverages" presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
  • Author : Victor R. Preedy
  • Publisher : Elsevier
  • Release : 05 April 2014
GET THIS BOOK Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A Decker,Ryan J Elias,D. Julian McClements
  • Publisher : Elsevier
  • Release : 27 September 2010
GET THIS BOOK Oxidation in Foods and Beverages and Antioxidant Applications

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful 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 first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters

Effects of Thermal Processing on Antioxidant Phenolic and Anthocyanin Levels in Blackcurrant Juice

Effects of Thermal Processing on Antioxidant  Phenolic and Anthocyanin Levels in Blackcurrant Juice
  • Author : Bridget A. Skahill
  • Publisher : Unknown
  • Release : 18 June 2021
GET THIS BOOK Effects of Thermal Processing on Antioxidant Phenolic and Anthocyanin Levels in Blackcurrant Juice

Health and Wellness continues to be a major driver for consumers within the current marketplace. Given this climate, superfruits such as blackcurrant (Ribes nigrum) are gaining interest among beverage manufacturers due to their high content of antioxidants and anthocyanins. Blackcurrant juice, while very popular in Europe, is just beginning to gain acceptance in the domestic marketplace. Various thermal processes are required throughout the production of a shelf stable juice product at both the raw material and finished beverage stages. The

Preservatives and Preservation Approaches in Beverages

Preservatives and Preservation Approaches in Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release : 17 July 2019
GET THIS BOOK Preservatives and Preservation Approaches in Beverages

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone

Food Oxidants and Antioxidants

Food Oxidants and Antioxidants
  • Author : Grzegorz Bartosz
  • Publisher : CRC Press
  • Release : 21 June 2013
GET THIS BOOK Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present

Beverages Processing and Technology

Beverages   Processing and Technology
  • Author : D. Mudgil,S. Barak
  • Publisher : Scientific Publishers
  • Release : 01 June 2018
GET THIS BOOK Beverages Processing and Technology

The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages,

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
  • Author : Ingrid Aguilo-Aguayo,Lucia Plaza
  • Publisher : John Wiley & Sons
  • Release : 07 August 2017
GET THIS BOOK Innovative Technologies in Beverage Processing

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically

Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food
  • Author : Victor Preedy
  • Publisher : Academic Press
  • Release : 14 July 2016
GET THIS BOOK Processing 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 Sustainability of Beverages

Processing and Sustainability of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Woodhead Publishing
  • Release : 07 December 2018
GET THIS BOOK Processing and Sustainability of Beverages

Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering