Dairy products fortified with natural additives - ElZahar, Khaled
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Lipid oxidation is one of major factors resulting in losses in fatty food quality by formation off products having negative effect on flavour and nutritional value of food, which are health hazard and associated with many types of biological damage in living tissues and increase risk cardiovascular disease. There are serious problems concerning the safety and toxicity of such synthetic antioxidants related to their metabolism and possible absorption and accumulation in body organ and tissues. The human body has several mechanisms of defense but a high proportion of antioxidant systems of human…mehr

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Produktbeschreibung
Lipid oxidation is one of major factors resulting in losses in fatty food quality by formation off products having negative effect on flavour and nutritional value of food, which are health hazard and associated with many types of biological damage in living tissues and increase risk cardiovascular disease. There are serious problems concerning the safety and toxicity of such synthetic antioxidants related to their metabolism and possible absorption and accumulation in body organ and tissues. The human body has several mechanisms of defense but a high proportion of antioxidant systems of human body are dependent on dietary constituents. Dairy products, which are basic foods for human development, can be beneficial for the oxidative defense of consumers by several mechanisms. Antioxidant activity of milk and dairy products were determined by. There is still lack of knowledge for antioxidant capacity of dairy products such as probiotic yoghurt containing different types of fruits and especially cheese varieties. Olive and mango leaves extract and rice bran oil could be used as natural antioxidants in manufacture of dairy products to improve their quality and oxidative stability.
Autorenporträt
Dr. Khaled El-Zahar was born in Sharkia, Egypt. He holds PhD in Food Science and Nutrition (Functional foods) from faculty of Science and Technology, University of Nantes., France. He has more than 40 international publications in the field of Food Science and Nutrition. Currently he is head of Food Science Department, Zagazig University, Egypt.