Natural Antioxidants Applications in Foods of Animal Origin
Coordonnateurs : Banerjee Rituparna, Verma Arun K., Siddiqui Mohammed Wasim
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.
Mechanism of Oxidation in Foods of Animal Origin. Natural Antioxidants: Occurrence and Their Role in Food Preservation. Potential Applications of Natural Antioxidants in Meat and Meat Products. Natural Antioxidants: Control of Oxidation in Fish and Fish Products. Natural Antioxidants in Poultry Products. Methods and Their Applications for Measuring and Managing Lipid Oxidation: Meat, Poultry and Seafood Products. Application of Natural Antioxidants in Dairy Foods. Antioxidant Dietary Fiber: An Approach to Develop Healthy and Stable Meat Products. Control of Lipid Oxidation in Muscle Food by Active Packaging Technology.
Date de parution : 03-2021
15.6x23.4 cm
Date de parution : 05-2017
15.6x23.4 cm
Thèmes de Natural Antioxidants :
Mots-clés :
Lipid Oxidation; Antioxidant Activity; Natural Antioxidants; Synthetic Antioxidants; Animal Origin; Grape Seed Extracts; Muscle Foods; Bael Fruit; Phytic Acid; Dietary Fiber; Ascorbyl Palmitate; TBARS Value; Fish Product; DF Powder; ADF; Fatty Acid; TBARS Formation; Secondary Oxidation Products; Myoglobin Oxidation; Map; Sesame Lignans; Apple Pomace; Iced Storage; TBARS Method; Beef Patties