Antioxidants In Muscle Foods
DOWNLOAD
Download Antioxidants In Muscle Foods PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Antioxidants In Muscle Foods book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Antioxidants In Muscle Foods
DOWNLOAD
Author : Eric A. Decker
language : en
Publisher: John Wiley & Sons
Release Date : 2000-02-14
Antioxidants In Muscle Foods written by Eric A. Decker and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-02-14 with Science categories.
A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality
Antioxidants In Muscle Foods
DOWNLOAD
Author : Decker
language : en
Publisher:
Release Date : 2002-02-01
Antioxidants In Muscle Foods written by Decker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-02-01 with categories.
Natural Antioxidants
DOWNLOAD
Author : Rituparna Banerjee
language : en
Publisher: CRC Press
Release Date : 2017-06-26
Natural Antioxidants written by Rituparna Banerjee and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Medical categories.
In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.
Antioxidants And Functional Components In Aquatic Foods
DOWNLOAD
Author : Hordur G. Kristinsson
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-15
Antioxidants And Functional Components In Aquatic Foods written by Hordur G. Kristinsson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-15 with Technology & Engineering categories.
Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.
Natural Antioxidants
DOWNLOAD
Author : Fereidoon Shahidi
language : en
Publisher: The American Oil Chemists Society
Release Date : 1997
Natural Antioxidants written by Fereidoon Shahidi and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Medical categories.
This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.
Oxidation In Foods And Beverages And Antioxidant Applications
DOWNLOAD
Author : Eric A Decker
language : en
Publisher: Elsevier
Release Date : 2010-09-27
Oxidation In Foods And Beverages And Antioxidant Applications written by Eric A Decker and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-09-27 with Technology & Engineering categories.
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 in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase Reviews the impact of oxidation on food flavour and the health aspects of oxidized fats Discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity
Antioxidants In Sport Nutrition
DOWNLOAD
Author : Manfred Lamprecht
language : en
Publisher: CRC Press
Release Date : 2014-09-17
Antioxidants In Sport Nutrition written by Manfred Lamprecht and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-17 with Medical categories.
The use of antioxidants in sports is controversial due to existing evidence that they both support and hinder athletic performance. Antioxidants in Sport Nutrition covers antioxidant use in the athlete ́s basic nutrition and discusses the controversies surrounding the usefulness of antioxidant supplementation. The book also stresses how antioxidants may affect immunity, health, and exercise performance. The book contains scientifically based chapters explaining the basic mechanisms of exercise-induced oxidative damage. Also covered are methodological approaches to assess the effectiveness of antioxidant treatment. Biomarkers are discussed as a method to estimate the bioefficacy of dietary/supplemental antioxidants in sports. This book is useful for sport nutrition scientists, physicians, exercise physiologists, product developers, sport practitioners, coaches, top athletes, and recreational athletes. In it, they will find objective information and practical guidance.
Lipid Peroxidation In Broiler Muscle As Influenced By Dietary And Exogenous Factors
DOWNLOAD
Author : Lynda O'Neill
language : en
Publisher:
Release Date : 1997
Lipid Peroxidation In Broiler Muscle As Influenced By Dietary And Exogenous Factors written by Lynda O'Neill and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Poultry categories.
Lipid peroxidation is one of the primary mechanisms of quality deterioration in store foods, particularly in raw and cooked muscle tissues. Skeletal muscle contains relatively high concentrations of polyunsaturated fatty acids (PUFA) which are associated with the phospholipid fraction of cellular membranes such as mitochondria and microsomes (Buckley et al., 1995). Lipid peroxidation is the process whereby PUFA react with molecular oxygen via a free radical chain mechanism (Hsieh & Kinsella, 1989). The primary oxidation of PUFA is followed by a series of secondary reactions which lead to the development of oxidative rancidity. Lipid oxidation in muscle foods is manifested as a reduction in shelf-life and a loss of quality characteristics such as, colour, texture, nutritive value, and flavour (Morrissey et al., 1994s). The process also results in the formation of potentially toxic compounds such as oxidized cholesterol derivatives (Paniangvait et al., 1995). Skeletal muscle contains an armoury of defensive antioxidants designed to protect against the deleterious effects of lipid oxidation. These antioxidants include free radical scavengers such as vitamin E, ascorbic acid and glutathione; enzymes which inactivate oxygen radicals such as superoxides dismutase, glutathione peroxidase and catalase; metal binding proteins such as ceruloplasmin and ferritin (Halliwell, 1994), and histidine-containing dipeptides such as carnosine and anserine (Chan & Decker, 1994). While these antioxidants occur naturally in living muscle it is unlikely that all of them can function to their full capacity in post slaughter maucle. Thus, in order to prevent oxidative damage in meat the endogenous antioxident defence mechanisms need to be enhanced. Supplementation with dietary vitamin E is a highly effective means of improving the inherent antioxidant capacity of muscle, thus extending the shelf-life of meat. Vitamin E is usually incorporated into animal diets as a- tocopheryl acetate. Carnosine is another natural antioxidant which has great potential as a post slaughter additive. The present review aims to focus on the antioxidant effects of a-tocopherol and carnosine and the catalysis, mechanisms and implications of lipid peroxidation in meat.
Muscle Foods
DOWNLOAD
Author : Max Editorial
language : en
Publisher: Editora Bibliomundi
Release Date : 2023-02-13
Muscle Foods written by Max Editorial and has been published by Editora Bibliomundi this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-13 with Science categories.
LIGHTNING PROMOTION ”””””””””””””””””””””””””””Some experts suggest that muscle-building comes down to 20-percent exercise and 80-percent nutrition.That means, working out more than you should will not build more muscle. In fact, you only need to work out each muscle group about 3 to 4 times per week, to see sizable gains. (Any less or any more could diminish your gains.)The rest of the time, i.e. when you're not in the gym or garage torturing your body, your muscles need to be resting and recuperating.And, how well your muscles rest and recuperate comes down to the quality and quantity of your rest/sleep...and your nutrition, i.e. the quality of the fuel and building blocks you're using to feed your muscles.In other words, your muscles don't grow while you're working out in the gym. They get big and strong when you're done working out...and in between your workouts, i.e. during your rest period.However, you do still need to work out. Because, your muscles need to undergo some stress and strain in order to want to grow and get strong, so they can be ready to handle your next workout.
Food Oxidants And Antioxidants
DOWNLOAD
Author : Grzegorz Bartosz
language : en
Publisher: CRC Press
Release Date : 2013-06-21
Food Oxidants And Antioxidants written by Grzegorz Bartosz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-21 with Medical categories.
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 in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.