View in EDS PDF Full Text ePub Full Text

Processing and Impact on Active Components in Food

Saved in:
Bibliographic Details
Title: Processing and Impact on Active Components in Food
Description: 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 and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. - Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods - Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods - Explores advances in analytical and methodological science within each chapter
Authors: Victor R. Preedy
Resource Type: eBook.
Subjects: Food industry and trade, Antioxidants
Categories: TECHNOLOGY & ENGINEERING / Food Science / General
Database: eBook Collection (EBSCOhost)
FullText Links:
  – Type: ebook-pdf
  – Type: ebook-epub
Text:
  Availability: 0
Header DbId: nlebk
DbLabel: eBook Collection (EBSCOhost)
An: 786209
RelevancyScore: 1064
AccessLevel: 6
PubType: eBook
PubTypeId: ebook
PreciseRelevancyScore: 1063.91076660156
IllustrationInfo
ImageInfo – Size: thumb
  Target: https://rps2images.ebscohost.com/rpsweb/othumb?id=NL$786209$PDF&s=r
– Size: medium
  Target: https://rps2images.ebscohost.com/rpsweb/othumb?id=NL$786209$PDF&s=d
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Processing and Impact on Active Components in Food
– Name: Abstract
  Label: Description
  Group: Ab
  Data: 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 and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. - Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods - Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods - Explores advances in analytical and methodological science within each chapter
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Victor+R%2E+Preedy%22">Victor R. Preedy</searchLink>
– Name: TypePub
  Label: Resource Type
  Group: TypPub
  Data: eBook.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Food+industry+and+trade%22">Food industry and trade</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink>
– Name: SubjectBISAC
  Label: Categories
  Group: Su
  Data: <searchLink fieldCode="ZK" term="%22TECHNOLOGY+%26+ENGINEERING+%2F+Food+Science+%2F+General%22">TECHNOLOGY & ENGINEERING / Food Science / General</searchLink>
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=nlebk&AN=786209
RecordInfo BibRecord:
  BibEntity:
    Classifications:
      – Code: 613.286
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Food industry and trade
        Type: general
      – SubjectFull: Antioxidants
        Type: general
    Titles:
      – TitleFull: Processing and Impact on Active Components in Food
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Victor R. Preedy
      – PersonEntity:
          Name:
            NameFull: Victor R. Preedy
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2015
            – D: 14
              M: 06
              Type: profile
              Y: 2014
          Identifiers:
            – Type: isbn-print
              Value: 9780124046993
            – Type: isbn-electronic
              Value: 9780124047099
          Titles:
            – TitleFull: Processing and Impact on Active Components in Food
              Type: main
ResultId 1