Type(s) de contenu et mode(s) de consultation : Texte noté : électronique

Titre(s) : Processing and impact on antioxidants in beverages [Texte électronique] / editor Victor Preedy

Publication : Oxford, UK : Academic Press, cop. 2014

Description matérielle : 1 ressource dématérialisée

Note(s) : Includes bibliographical references and index
Processing 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 bioavailability Presents 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

Sujet(s) : Boissons  Voir les notices liées en tant que sujet
Antioxydants  Voir les notices liées en tant que sujet

Indice(s) Dewey :  663 (23e éd.) = Technologie des boissons  Voir les notices liées en tant que sujet

Identifiants, prix et caractéristiques : ISBN 9780124047389

Identifiant de la notice  : ark:/12148/cb446357929

Notice n° :  FRBNF44635792 (notice reprise d'un réservoir extérieur)

Table des matières : 1. Anthocyanic compounds and antioxidant capacity in fortified wines / Isabel M.P.L.V.O. Ferreira, M. Trinidad Pérez-Palacios ; 2. Endogenous antioxidants and antioxidant activities of beers / Haifeng Zhao ; 3. Antioxidants in coffee / Draženka Komes, Arijana Bušić ; 4. Antioxidant capacity of green tea (Camellia sinensis) / Richard S. Bruno, Joshua A. Bomser, Mario G. Ferruzzi ; 5. Antioxidant capacties of herbal infusions / Sha Li, Shu-Ke Li, Hua-Bin Li, Xiang-Rong Xu, Gui-Fang Deng, Dong-Ping Xu ; 6. Antioxidant capacity of soft drinks / Oreste V. Brenna ; 7. Antioxidants in wine during fermentation / Wessel Du Toit, Anita Oberholster ; 8. Effects of aging on the antioxidant capacity of red wines / Eduardo Lissi, Ana Maria Campos, Christian Calderón, Sergio Lobato, Camilo López-Alarcón ; 9. Effects of varieties and growing conditions on antioxidant capacity of coffee / Draženka Komes, Aleksandra Vojvodić ; 10. Effects of preparation techniques on