ASSESSMENT OF ANTIOXIDANTS IN FOOD - Patel, Hinal
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There has been an increase in the use of antioxidants in the production of food. Oxidative rancidity in fat-based foods, such as meat, dairy, and fried food products, has traditionally been prevented by the use of these compounds. But new study has shown that it may play a role in preventing heart disease and cancer. Assessment of Antioxidants in Food provides a review of the functional role of antioxidants.Antioxidants and food stability are the focus of the book's first section, which includes chapters on how oxidative rancidity develops in foods, how to suppress oxidation, and how to…mehr

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Produktbeschreibung
There has been an increase in the use of antioxidants in the production of food. Oxidative rancidity in fat-based foods, such as meat, dairy, and fried food products, has traditionally been prevented by the use of these compounds. But new study has shown that it may play a role in preventing heart disease and cancer. Assessment of Antioxidants in Food provides a review of the functional role of antioxidants.Antioxidants and food stability are the focus of the book's first section, which includes chapters on how oxidative rancidity develops in foods, how to suppress oxidation, and how to measure antioxidant activity. Antioxidants and cardiovascular disease are among the topics covered in the second section. Methods for determining a food's antioxidant capacity are provided in a concluding section of the book.
Autorenporträt
Dr. Hinal Patel received her M.Sc. and Ph.D. degrees in Foods and Nutrition from Sardar Patel University, Vallabh Vidyanagar, Gujarat. Children's University, Gandhinagar is where she is currently engaged as an Assistant Professor. Many of her research papers have been published in national and international journals.