Processing and Impact on Antioxidants in Beverages - Image 1

Price loading...

Academic Press Processing and Impact on Antioxidants in Beverages

Name: Processing and Impact on Antioxidants in Beverages
Brand: Academic Press

Low Fat

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

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

Product Specifications

Brand: Academic Press
Format: Hardcover
ASIN: 0124047386
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 15 April 2014
Listed Since: 08 February 2014

Barcode

No barcode data available

Academic Press Processing and Impact on Antioxidants in Beverages

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Chemical & Functional Properties of Food Components)

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties: 18 (Chemical & Functional Properties of Food Components)

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Academic Press - Processing and Impact on Active Components

Processing and Impact on Active Components in Food

Value-Added Ingredients and Enrichments of Beverages: Volume 14: The Science of Beverages

Enzymes in Food and Beverage Processing

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Food Processing Technologies: Impact on Product Attributes

Retention of Bioactives in Food Processing (Food Bioactive Ingredients)

Oxidation in Foods and Beverages and Antioxidant Applications: Volume 2: Management in Different Industry Sectors (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Preservatives and Preservation Approaches in Beverages: Volume 15: The Science of Beverages

Value-Addition in Beverages through Enzyme Technology

Antioxidant Methods: A Guideline for Understanding and Determining Antioxidant Capacity

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Juice Processing: Quality, Safety and Value-Added Opportunities (Contemporary Food Engineering)

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Coffee in Health and Disease Prevention

Nanotechnology in the Beverage Industry: Fundamentals and Applications (Micro and Nano Technologies)

Academic Press - Innovative Technologies for Food Preservation

Technologies in Food Processing

Improving Food Quality with Novel Food Processing Technologies

Health-Promoting Food Ingredients during Processing (Food Biotechnology and Engineering)