000			02708cam a22003737i 4500
005			20250919185927.0
008			161004s2015 ne a b 001 0 eng d
020			_a9780124046993 (hbk.) _cRM998.69
039		9	_a201610111440 _bfadza _y10-04-2016 _zruzini
040			_aYDXCP _beng _cYDXCP _erda _dBTCTA _dSDB _dOCLCF _dDLC _dUKM _erda
090			_aTX553.A73P963 2015 9
090			_aTX553.A73 _bP963 2015 9
245	0	0	_aProcessing and impact on active components in food / _cedited by Victor Preedy.
250			_aFirst edition.
264		1	_aAmsterdam ; _aBoston : _bElsevier/AP, Academic Press is an imprint of Elsevier, _c2015.
264		4	_c©2015.
300			_axxiii, 725 pages : _billustrations ; _c29 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_aFrom beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added 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 off-flavours 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 in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods.-- _cSource other than Library of Congress.
650		0	_aAntioxidants.
650		0	_aFood industry and trade.
700	1		_aPreedy, Victor R., _eeditor.
907			_a.b16376432 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTX553.A73P963 2015 9
914			_avtls003611687
990			_amfh
991			_aProgram Pemakanan, Pusat Pengajian Sains Jagaan Kesihatan FSK, KKL
998			_ad _b2016-04-10 _cm _da _feng _gne _y0 _z.b16376432
999			_c686611 _d686611