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From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These productionadded 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 offflavours 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 inchapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Explores advances in analytical and methodological science within each chapter
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer,
birth defects, or other reproductive harm.
I really enjoyed this book on the processing and impact on active components in food. It's detailed and gives a lot of insights into how different processes affect nutritional value. Perfect for anyone studying food science or just curious about what happens to our food before it hits the plate!
S
Sofia Patel
Great for professionals in the field!
As a food technologist, this book is a fantastic resource. It dives deep into how processing changes the active components in various foods. The chapters are well-structured and provide a lot of valuable data that I can apply in my work. I’d suggest it to anyone looking to expand their knowledge!
D
Daniel O'Brien
Not what I expected
I thought this book would be more hands-on with recipes or practical applications, but it reads more like a textbook. The information is solid, but it feels a bit dry at times. Still, if you’re into the science side of food, this might work for you.
L
Liam Johnson
Packaging was a letdown
The content of this book is fine, but I received it with a dented cover. It makes it hard to enjoy reading something that looks damaged. The material is useful, but I wish the packaging had been better. Would have rated higher otherwise.
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⚠️ California Proposition 65 Warning: Some products sold on this website may expose you to chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, visit www.P65Warnings.ca.gov.
