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Antioxidants in food: Practical applications

Edited by J Pokorný, Institute of Chemical Technology, Czech Republic, N Yanishlieva, Institute of Organic Chemistry, Bulgaria and M Gordon, University of Reading, UK

An excellent reference book to have on the shelves.
LWT Food Science and Technology

 - provides a review of the functional role of antioxidants
 - discusses how antioxidants can be effectively exploited by the food industry

Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.

Part one of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products.

Antioxidants in food is an essential resource for the food industry in making the best use of these important additives.

ISBN 1 85573 463 X
ISBN-13: 978 1 85573 463 0
March 2001
400 pages  234 x 156mm  hardback  
£155.00 / US$265.00 / €185.00

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An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editors

Professor Jan Pokorny, Prague Institute of Chemical Technology, Czech Republic

Professor Nedyalka Yanishlieva, Institute of Organic Chemistry, Bulgarian Academy of Sciences, Bulgaria

Dr Michael Gordon, , Senior Lecturer in Food Science, University of Reading, UK

Titles which may also be of interest:
Natural antioxidants and anticarcinogens in nutrition, health and disease
Natural antioxidants and food quality in atherosclerosis and cancer prevention
Functional foods, cardiovascular disease and diabetes

Contents

PART 1 ANTIOXIDANTS AND FOOD STABILITY
PART 2 ANTIOXIDANTS AND HEALTH
PART 3 NATURAL ANTIOXIDANTS
PART 4 PRACTICAL APPLICATIONS

Introduction
T Mayes, Unilever Research and S Mortimore, Pillsbury Europe, UK

PART 1 ANTIOXIDANTS AND FOOD STABILITY

The development of oxidative rancidity in foods
M H Gordon, University of Reading, UK

Inhibiting oxidation
N V Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Bulgaria

Measuring antioxidant activity
M H Gordon, University of Reading, UK

PART 2 ANTIOXIDANTS AND HEALTH

Cardiovascular disease and nutritional phenolics
F Virgili and C Scaccini, National Institute for Food and Nutrition Research, Rome Italy and L Packer and G Rimbach, University of California, USA

Antioxidants and antitumour properties
I T Johnson, Institute of Food Research, UK

Predicting the bioavailability of antioxidants in food: the case of carotenoids
S Southon and R Faulks, Institute of Food Research, UK

PART 3 NATURAL ANTIOXIDANTS

Introducing natural oxidants
H Shi, N Noguchi and E Niki, University of Tokyo, Japan

Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources
C Hall III, North Dakota State University, USA

Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas
N V Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Bulgaria and I M Heinonen, University of Helsinki, Finland

PART 4 PRACTICAL APPLICATIONS

The regulation of antioxidants in food
K Mikova, Institute of Chemical Technology, Czech Republic

The use of natural antioxidants in food products of animal origin
S L Cuppett, University of Nebraska, USA

Preparation of natural antioxidants
J Pokorny, Institute of Chemical Technology, Czech Republic and J Korczak, University of Agriculture, Poland

Natural antioxidant functionality during food processing
J Pokorny, Institute of Chemical Technology, Czech Republic and S Schmidt, Slovak Technical University, Czech Republic

The use of natural antioxidants in food products of plant origin
J Pokorny and L Trojakova, Institute of Chemical Technology, Czech Republic and M Takacsova, Slovak Technical University, Czech Republic