| 000 | 03746cam a2200529Ka 4500 | ||
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| 001 | u380007 | ||
| 003 | SIRSI | ||
| 005 | 20160812084625.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 140418s2014 enka ob 001 0 eng d | ||
| 040 |
_aCDX _beng _epn _cCDX _dIDEBK _dOCLCQ _dOPELS _dGZM _dYDXCP _dOCLCO _dOCLCQ _dOCLCF _dTEFOD _dOCLCQ |
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| 019 | _a881088999 | ||
| 020 |
_a9780124046955 _q(electronic bk.) |
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| 020 |
_a0124046959 _q(electronic bk.) |
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| 020 |
_z9780124047389 _q(print) |
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| 020 | _z0124047386 | ||
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_a663 _223 |
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_a663.0 _b23 |
| 049 | _aTEFA | ||
| 245 | 0 | 0 |
_aProcessing and impact on antioxidants in beverages _h[recurso electrónico] / _ceditor: Victor Preedy. |
| 260 |
_aKidlington, Oxford, UK : _bAcademic Press, _c2014. |
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| 300 |
_a1 online resource (xv, 319 pages) : _billustrations |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 520 | _aProcessing 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 bioavailabilityPresents correlation potentials for increased total antioxidant capacityIncludes 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. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 588 | 0 | _aPDF (ScienceDirect, viewed on JUne 25, 2014). | |
| 650 | 0 | _aAntioxidants. | |
| 650 | 0 | _aBeverages. | |
| 650 | 7 |
_aAntioxidants. _2fast _0(OCoLC)fst00810642 |
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| 650 | 7 |
_aBeverages. _2fast _0(OCoLC)fst00831042 |
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| 655 | 4 | _aElectronic books. | |
| 700 | 1 | _aPreedy, Victor R. | |
| 776 | 0 | 8 |
_iPrint version: _tProcessing and impact on antioxidants in beverages. _dKidlington, Oxford, UK : Academic Press, 2014 _z0124047386 _z9780124047389 |
| 856 | 4 | 0 |
_zLibro electrónico _3ScienceDirect _uhttp://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780124047389 |
| 596 | _a19 | ||
| 942 | _cLIBRO_ELEC | ||
| 999 |
_c206928 _d206928 |
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