مشخصات کتاب

Processing and impact on active components in food

ویرایش: First edition 
نویسندگان: Preedy. Victor R  
سری:  
ISBN (شابک) : 9780124046993, 0124046991 
ناشر: Elsevier;AP 
سال نشر: 2015 
تعداد صفحات: 725 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 35 مگابایت 

کلمات کلیدی مربوط به کتاب فرآوری و تأثیر بر اجزای فعال در غذا: آنتی اکسیدان ها، صنایع غذایی و تجارت

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توضیحاتی درمورد کتاب به خارجی

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.--;Vegetables and Root Crops. Effect of Processing on Active Compounds in Fresh-Cut Vegetables ; Changes in [beta]-Carotene During Processing of Carrots ; Brassica Composition and Food Processing ; Ascorbic Acid, [beta]-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage ; Blanching as a Treatment Process : Effect on Polyphenol and Antioxidant Capacity of Cabbage ; Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips ; Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms ; Impact of Processing on Bioactive Compounds of Field Peas ; Carotenoids in Pumpkin and Impact of Processing Treatments and Storage ; Cassava Production and Processing and Impact on Biological Compounds ; Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips ; Production of Jerusalem Artichoke (Helianthus tuberosus L.) and Impact on Inulin and Phenolic Compounds ; Bioactive Compounds in Asparagus and Impact of Storage and Processing ; Bioactive Components in Potatoes as Influenced by Thermal Processing ; Processing of Fructans and Oligosaccharides from Agave Plants -- Fruit. Effects of 1-Methylcyclopropene on Active Composition in Fruits ; How Cultivars Influence Fruit Composition: Total Phenols, Flavonoids Contents, and Antioxidant Activity in the Pulp of Selected Asian Pears ; Freezing of Fruits and Impact on Anthocyanins ; Strawberry Phenolics and Impact of Ripening ; Biologically Active Compounds in Melon: Modulation by Preharvest, Post-harvest, and Processing Factors ; Blueberry Phenolic Compounds: Fruit Maturation, Ripening and Post-Harvest Effects ; Production of Raisins and its Impact on Active Compounds ; Vapor Treatments, Chilling, Storage, and Antioxidants in Pomegranates -- Dairy and Eggs. Milk Pasteurization, Curdling and Salting: Steps which can Modify Omega-3-Fortified Cheese ; Use of Lactobacillus spp to Degrade Pesticides in Milk ; Yayik Butter Profiles from Different Species of Mammals' Milk ; Formation of Biogenic Amines in Cheese ; Changes in Volatile Compounds of Cheese -- Oils, Fats, Spreads. Oxidation Products of Corn Oil at Room Temperature ; Aldehydes after Prolonged Heating at Frying Temperature ; Influence of Filtration on Composition of Olive Oils ; Virgin Olive Oil: Losses of Antioxidant Polar Phenolic Compounds due to Storage, Packaging, and Culinary Uses -- Meats. Volatile Compounds in High-Pressure-Processed Pork Meat Products ; Imidazole Dipeptides in Meat from Different Animal Species and Effect of Cooking Method on their Contents in Beef and Turkey Meat ; Cantonese Sausage, Processing, Storage and Composition -- Grain, Beans, Pulses, Nuts and Seeds. The Effects of Processing on Gluten from Wheat, Rye, and Barley, and its Detection in Foods ; Carotenoids, Tocols, and Retinols during the Pasta-Making Process ; Dietary Fiber Arabinoxylans in Processed Rye: Milling- and Breadmaking-Induced Changes ; Processing of Corn (Maize) and Compositional Features ; Impact of Thermal Processing on Faba Bean (Vicia faba) Composition ; Processing of Millet Grains and Effects on Non-Nutrient Antioxidant Compounds ; Influence of Processing on Nutraceuticals of Little Millet (Panicum sumatrense) ; Processing Oats and Bioactive Components ; Soybean Mineral Composition and Glyphosate Use ; Drought and Heat Stress Effects on Soybean Fatty Acid Composition and Oil Stability ; Processing Sesame Seeds and Bioactive Fractions ; Processing and Utilization of Jackfruit Seeds ; The Stability of DNA in Genetically Modified Rice During Food Processing ; Winter Melon (Benincasa hispida) Seeds and Impact of Extraction on Composition -- Marine Foods. Isoelectric Processing of Seafood Products: Amino Acid and Fatty Acid Profiles ; The Effect of Carbon Monoxide on Slaughter and Processing of Fish ; Sodium Nitrite, Salt-Curing and Effects on Carotenoid and N-Nitrosoamines in Marine Foods ; Marinating and Salting of Herring, Nitrogen Compounds' Changes in Flesh and Brine ; Shellfish (Mussel) Processing and Components ; Influence of Ozone Depuration on the Physical Properties of Fresh American oysters (Crassostrea virginica) ; Fish Roe Lipids: Composition and Changes During Processing and Storage -- Beverages. Use of Oak Wood to Enrich Wine with Volatile Compounds ; Influence of Diammonium Phosphate Addition to Fermentation on Wine Biologicals ; The Application of Foliar Urea on the Concentration of Amines in Wine ; Effect of Wine Production Techniques on Wine Resveratrol and Total Phenolics ; Arsenic in Wines and Beers from European Markets: Alert of Arsenic Species in Response to Processing ; Aflatoxin B1 in Beer at Different Stages of Production ; Behavior of Triazole Fungicide Residues from Barley to Beer ; Effects of Processing Stages on the Profile of Phenolic Compounds in Beer ; Furan and Other Furanic Compounds in Coffee: Occurrence, Mitigation Strategies, and Importance of Processing ; Mineral Composition Variability of Coffees: A Result of Processing and Production ; Free Radical Processes in Coffee I : Solid Samples ; Free Radical Processes in Coffee II : Liquids ; Acrylamide in Coffee: Influence of Processing ; Use of Microwaves to Extract Chlorogenic Acids from Green Coffee Beans ; Tea Leaf Age, Shade and Characteristic Levels of l-Theanine, Caffeine, ( -- )-Epigallocatechin Gallate (EGCG), ( -- )-Epigallocatechin (EGC), ( -- )-Epicatechin (EC), and ( -- )-Epicatechin Gallate (ECG) ; The Impact of Variety, Environment and Agricultural Practices on Catechins and Caffeine in Plucked Tea Leaves ; Cocoa Processing and Impact on Composition ; Tagatose Stability in Beverages as Impacted by Composition and Thermal Processing ; High-Pressure Processing, Strawberry Beverages, and Composition of 'Bioactives' ; Processing Pomegranates for Juice and Impact on Bioactive Components ; Carotenoids in Nonthermally Treated Fruit Juices -- Herbs and Spices and Miscellaneous Vegetation. Dehydration of Basil Leaves and Impact of Processing Composition ; Variations in Polyphenols and Lipid Soluble Vitamins in Moringa oleifera -- Confectionary and Other Food Items. Effect of Processing on Dark Chocolate Composition: A Focus on Allergens ; Honey Production and Compositional Parameters ; Jam Processing and Impact on Composition of Active Compounds.

فهرست مطالب

 Content: Front Cover; PROCESSING AND IMPACT ON ACTIVE COMPONENTSIN FOOD; Copyright; Contents; List of Contributors; Preface; Biography; SECTION 1 -VEGETABLES AND ROOT CROPS; CHAPTER 1 -Effect of Processing on Active Compounds in Fresh-Cut Vegetables; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; HARVEST; RECEPTION; PRE-COOLING; PEELING; CUTTING; WASHING; DRYING; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER2 --
 Changes in β-Carotene During Processing of Carrots; CHAPTER POINTS; INTRODUCTION; EFFECT OF PROCESSING ON Β-CAROTENE STABILITY EFFECT OF PROCESSING ON Β-CAROTENE BIOACCESSIBILITYReferences; CHAPTER3 --
 Brassica Composition and Food Processing; CHAPTER POINTS; INTRODUCTION; PHYTOCHEMICAL COMPOSTION OF BRASSICA VEGETABLES; FACTORS AFFECTING PHYTOCHEMICAL CONTENT OF BRASSICA; FINAL CONSIDERATIONS; References; CHAPTER4 --
 Ascorbic Acid, β-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage; CHAPTER POINTS; INTRODUCTION; CHANGES IN ASCORBIC ACID; CHANGES IN Β-CAROTENE; CHANGES IN ANTIOXIDANT ACTIVITY; References CHAPTER5 --
 Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of CabbageCHAPTER POINTS; INTRODUCTION; ANTIOXIDANTS IN CABBAGE; References; CHAPTER6 --
 Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips; CHAPTER POINTS; TYPES, OCCURRENCE, AND BIOACTIVE PROPERTIES OF FALCARINOL TYPE C17-POLYACETYLENES; ANALYSIS AND QUANTIFICATION OF POLYACETYLENES; COMPOSITIONAL CHANGES IN THE CONTENTS AND PROFILE OF POLYACETYLENES DURING PROCESSING; RECOMMENDATIONS TO ENSURE BIOACTIVE RETENTION DURING PROCESSING AND STORAGE CAROTENOIDS IN PUMPKINS: COMPOSITION AND CHANGESEFFECTS OF PROCESSING ON CAROTENOIDS IN PUMPKIN PRODUCTS; ANALYTICAL TECHNIQUES; References; CHAPTER10 --
 Cassava Production and Processing and Impact on Biological Compounds; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER11 --
 Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips; INTRODUCTION; MECHANISM OF FORMATION; INFLUENCE OF DIFFERENT PARAMETERS ON ACRYLAMIDE FORMATION
 Abstract:             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 unders

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