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Antioxidants in Food: Practical Applications
Abstract
Part 1 Antioxidants and food stability: The development of oxidative rancidity in foods Inhibiting oxidation Measuring antioxidant activity. Part 2 Antioxidants and health: Cardiovascular disease and nutritional phenolics Antioxidants and anti-tumour properties Predicting the bioavailability of antioxidants in food: the case of carotenoids. Part 3 Natural antioxidants: Introducing natural antioxidants Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. Part 4 Practical applications: Regulation of antioxidants in food Use of natural antioxidants in food products Preparation of natural antioxidants Natural antioxidant functionality during food processing.
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Citations
Cited by
Antioxidants and antioxidant methods: an updated overview
Gulcin, İ. (2020) · Archives of Toxicology · doi:10.1007/s00204-020-02689-3 · Cited by 2,205
Spigno, G., & De Faveri, D. M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.11.020 · Cited by 325
Development of banana peel jelly and its antioxidant and textural properties
Lee, E.-H., Yeom, H.-J., Ha, M.-S., & Bae, D.-H. (2010) · Food Science and Biotechnology · doi:10.1007/s10068-010-0063-5 · Cited by 124
Abdeltaif, S. A., SirElkhatim, K. A., & Hassan, A. B. (2018) · Recycling · doi:10.3390/recycling3020027 · Cited by 95
Rathee, P., Sehrawat, R., Rathee, P., Khatkar, A., Akkol, E. K., Khatkar, S., Redhu, N., Türkcanoğlu, G., & Sobarzo-Sánchez, E. (2023) · Materials · doi:10.3390/ma16134793 · Cited by 101
Metadata
- Venue
- CRC Press eBooks
- Publisher
- CRC Press
- Published
- 2001-04-12
- OpenAlex
- W241260949
- Cited by
- 383
- References
- 0
- FWCI
- 1.13
- Type
- book
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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