The Retention Of Synthetic Phenolic Antioxidants In Model Freeze Dried Food

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The Retention Of Synthetic Phenolic Antioxidants In Model Freeze Dried Food

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Author : Allen W. Kirleis
language : en
Publisher:
Release Date : 1975

The Retention Of Synthetic Phenolic Antioxidants In Model Freeze Dried Food written by Allen W. Kirleis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Freeze-dried foods categories.

Autoxidation In Food And Biological Systems

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Author : M.G. Simic
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29

Autoxidation In Food And Biological Systems written by M.G. Simic and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-29 with Technology & Engineering categories.

The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.

Foods And Food Production Encyclopedia

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Author : Douglas M. Considine
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Foods And Food Production Encyclopedia written by Douglas M. Considine and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

Phenolic Antioxidants And Health Benefits

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Author : U.D. Chavan
language : en
Publisher: Scientific Publishers
Release Date : 2018-02-01

Phenolic Antioxidants And Health Benefits written by U.D. Chavan and has been published by Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-01 with Technology & Engineering categories.

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 because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

Calorimetry And Thermal Methods In Catalysis

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Author : Aline Auroux
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-09-18

Calorimetry And Thermal Methods In Catalysis written by Aline Auroux and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-18 with Technology & Engineering categories.

The book is about calorimetry and thermal analysis methods, alone or linked to other techniques, as applied to the characterization of catalysts, supports and adsorbents, and to the study of catalytic reactions in various domains: air and wastewater treatment, clean and renewable energies, refining of hydrocarbons, green chemistry, hydrogen production and storage. The book is intended to fill the gap between the basic thermodynamic and kinetics concepts acquired by students during their academic formation, and the use of experimental techniques such as thermal analysis and calorimetry to answer practical questions. Moreover, it supplies insights into the various thermal and calorimetric methods which can be employed in studies aimed at characterizing the physico-chemical properties of solid adsorbents, supports and catalysts, and the processes related to the adsorption desorption phenomena of the reactants and/or products of catalytic reactions. The book also covers the basic concepts for physico-chemical comprehension of the relevant phenomena. Thermodynamic and kinetic aspects of the catalytic reactions can be fruitfully investigated by means of thermal analysis and calorimetric methods, in order to better understand the sequence of the elemental steps in the catalysed reaction. So the fundamental theory behind the various thermal analysis and calorimetric techniques and methods also are illustrated.

American Doctoral Dissertations

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Author :
language : en
Publisher:
Release Date : 1993

American Doctoral Dissertations written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Dissertation abstracts categories.

Antioxidants In Food

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Author : Jan Pokorny
language : en
Publisher: CRC Press
Release Date : 2001-04-12

Antioxidants In Food written by Jan Pokorny and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-12 with Technology & Engineering categories.

Antioxidants are an increasingly important ingredient 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: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part 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 2 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 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant 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.

Food Science And Technology Abstracts

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Author :
language : en
Publisher:
Release Date : 1981

Food Science And Technology Abstracts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Food categories.

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Dissertation Abstracts International

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Author :
language : en
Publisher:
Release Date : 1976

Dissertation Abstracts International written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Dissertations, Academic categories.

Pertanika

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Author :
language : en
Publisher:
Release Date : 1989

Pertanika written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Agriculture categories.