دسترسی نامحدود
برای کاربرانی که ثبت نام کرده اند
برای ارتباط با ما می توانید از طریق شماره موبایل زیر از طریق تماس و پیامک با ما در ارتباط باشید
در صورت عدم پاسخ گویی از طریق پیامک با پشتیبان در ارتباط باشید
برای کاربرانی که ثبت نام کرده اند
درصورت عدم همخوانی توضیحات با کتاب
از ساعت 7 صبح تا 10 شب
دسته بندی: تولید مواد غذایی ویرایش: نویسندگان: Pokorny Jan (ред.). سری: ناشر: سال نشر: تعداد صفحات: 389 زبان: English فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) حجم فایل: 3 مگابایت
کلمات کلیدی مربوط به کتاب آنتی اکسیدان های موجود در غذا کاربردهای عملی: صنایع غذایی، مواد غذایی و مکمل های غذایی
در صورت تبدیل فایل کتاب Antioxidants in food. Practical applications به فرمت های PDF، EPUB، AZW3، MOBI و یا DJVU می توانید به پشتیبان اطلاع دهید تا فایل مورد نظر را تبدیل نمایند.
توجه داشته باشید کتاب آنتی اکسیدان های موجود در غذا کاربردهای عملی نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.
Woodhead Publishing, 2001. 389 стр. Язык английский.
Антиоксиданты в пищевых продуктах. Практические
приложения.
Содержание:
Introduction
Professor Jan Pokorny, Prague Institute of Chemical
Technology
Part 1 Antioxidants and food stability
The development of oxidative rancidity in
foods
Dr Michael H. Gordon, The University of Reading
- Introduction
- Types and effects of rancidity
- Mechanism of autoxidation
- Photo-oxidation
- Ketonic rancidity
- Metal-catalysed lipid oxidation
- Antioxidant effects
- Other relevant reactions
- Mechanism of lipoxygenase-catalysed oxidation
- Future trends
- Sources of further information and advice
- References
Inhibiting oxidation
Professor N. V. Yanishlieva-Maslarova, Bulgarian Academy of
Sciences, Sofia
- Critical points of oxidation
- Inhibiting oxidation
- Types of inhibitors
- Types of antioxidants
- Key influences on antioxidant activity
- Future trends
- Sources of further information and advice
- Inhibiting oxidation
- Types of inhibitors
- Types of antioxidants
- Key influences on antioxidant activity
- Future trends
- Sources of further information and advice
- References
Measuring antioxidant activity
Dr Michael H. Gordon, The University of Reading
- Introduction
- Radical-scavenging methods
- Methods for measuring the current state of an oil or food
sample
- Methods to monitor changes in oxidation
- Predictive methods
- Applications to particular foods
- Future trends
- Sources of further information and advice
- References
Part 2 Antioxidants and
health
Cardiovacular disease and nutritional
phenolics
Dr F. Virgili and Dr C. Scaccini, National Institute for Food
and Nutrition Research, Rome, and Professor L. Packer and Dr G.
Rimbach, University of California, Berkeley
- Introduction
- LDL oxidation and atherogenesis
- Polyphenols and cell response
- Polyphenols and activated NF-kB
- Other aspects of polyphenols as modulators of signal
transduction
- Indirect evidence for polyphenol activity in
atherogenesis
- Conclusions and future trends
- List of abbreviations
- References
Antioxidants and antitumour properties
Professor I. T. Johnson, Institute of Food Research,
Norwich
- Introduction
- The nature of tumour growth
- Models of carcinogenesis
- Diet and gene interactions
- Mechanisms of action: nutrients
- Mechanisms of action: phytochemicals
- Conclusion: the role of functional foods
- Future trends
- Sources of further information and advice
- References
Predicting the bioavailability of antioxidants in food:
the case of carotenoids
Professor Susan Southon and Dr Richard Faulks, Institute of
Food Research, Norwich
- Introduction
- Metabolism
- Systems for predicting carotenoid absorption
- Maximising the bioavailability of carotenoids
- Future trends
- Sources of further information and advice
- References
Part 3 Natural
antioxidants
Introducing natural antioxidants
Dr Honglian Shi, Cornell University Medical College, and Dr
Noriko Noguchi and Professor Etsuo Niki, The University of
Tokyo
- Introduction
- Categorising natural antioxidants
- Potency of natural antioxidants
- Future trends
- Sources of further information
- References
Sources of natural antioxidants: oilseeds, nuts,
cereals, legumes, animal products and microbial
sources
Professor Clifford Hall III, North Dakota State
University
- Introduction
- Characteristics of natural antioxidants
- Antioxidants from legumes, nuts and oilseeds
- Antioxidants from cereals
- Antioxidants from animal products
- Antioxidants from microbial sources
- Antioxidants as preserving agents
- Concluding remarks – future trends and sources of further
information
- References
Sources of natural antioxidants: vegetables, fruits,
herbs, spices and teas
Professor N. V. Yanishlieva-Maslarova, Bulgarian Academy of
Sciences, Sofia, and Professor I. M. Heinonen, University of
Helsinki
- Introduction
- Antioxidants from vegetables
- Antioxidants from fruits and berries
- Antioxidants from herbs, spices and teas
- Future trends
- Sources of further information and advice
- References
Part 4 Practical
applications
The regulation of antioxidants in food
Professor Kamila Miková, Prague Institute of Chemical
Technology
- Introduction
- Toxicological aspects
- The Codex Alimentarius
- The regulation of antioxidants in the European Union
(EU)
- The regulation of antioxidants in the United States
- The regulation of antioxidants in Australia
- The regulation of antioxidants in Japan
- Future trends
- Sources of further information and advice
- References
The use of natural antioxidants in food products of
animal origin
Professor Susan L. Cuppett, University of
Nebraska-Lincoln
- Introduction
- Control of lipid oxidation in meat products
- Dairy products
- Eggs and egg products
- Cholesterol
- Summary and future trends
- Sources of further information
- References
Preparation of natural antioxidants
Professor Jan Pokorny, Prague Institute of Chemical Technology,
and Professor Józef Korczak, University of Agriculture,
Poznan
- Introduction
- Direct application of active food ingredients
- Preparation of antioxidants by extraction of food
ingredients
- Commercial production of tocopherols from natural
sources
- Preparation and application of amino acids as
antioxidants
- Preparation and application of phospholipids as
antioxidants
- Organic polyvalent carboxylic acids as food
antioxidants
- Chelating agents as substances improving the stability of
lipids against oxidation
- Future trends
- References
Natural antioxidant functionality during food
processing
Professor Jan Pokorny , Prague Institute of Chemical
Technology, and Professor Stefan Schmidt, Slovak Technical
University, Bratislava
- Introduction
- Types of changes in antioxidants during food processing and
storage
- Changes under heating when water is the heat transfer
medium
- Changes in functionality of antioxidants during processes
when hot air is the medium of heat transfer
- Processes where the energy is transferred as waves
- Changes during processes where oil is the heat transfer
medium
- Changes during processes not requiring heat application
- Future trends
- References
The use of natural antioxidants in food products of
plant origin
Professor Jan Pokorny and Dr Ludmila Trojáková, Prague
Institute of Chemical Technology, and Dr Mária Takácsová,
Slovak Technical University, Bratislava
- Introduction
- Application of antioxidants in edible oils
- Application of emulsified fat products
- Stabilisation of frying oils and fried foods
- Application in products from nuts and oilseeds
- Application in cereal products
- Application in fruits and vegetables
- Application in flavouring agents, spices and essential
oils
- Application in eco (bio) agrotechnology products
- Future trends
- References
Index