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Processing and impact on antioxidants in beverages

Author: Victor R Preedy
Publisher: Kidlington, Oxford, UK : Academic Press, ©2014.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Processing and impact on antioxidants in beverages.
Kidlington, Oxford, UK : Academic Press, ©2014
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Victor R Preedy
ISBN: 9780124046955 0124046959
OCLC Number: 877025782
Description: 1 online resource (xv, 319 pages) : illustrations
Contents: Front Cover; Processing and Impact on Antioxidants in Beverages; Copyright; Contents; List of Contributors; Preface; Biography; SECTION 1Composition and Characterizationof Antioxidants; Chapter 1 --
Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines; INTRODUCTION; CHAPTER POINTS; POLYPHENOLIC CONTENT OF FORTIFIED WINES; ANTHOCYANIC COMPOUNDS IN FORTIFIED WINES; ANTIOXIDANT CAPACITY IN FORTIFIED WINES; CONCLUSIONS; References; Chapter 2 --
Endogenous Antioxidants and Antioxidant Activities of Beers; INTRODUCTION; CHAPTER POINTS; ENDOGENOUS ANTIOXIDANTS IN BEERS. ANTIOXIDANT ACTIVITIES OF BEERSAcknowledgments; References; Chapter 3 --
Antioxidants in Coffee; INTRODUCTION; CHAPTER POINTS; PHENOLIC COMPOUNDS; MELANOIDINS; CAFFEINE; TRIGONELLINE; TOCOPHEROLS; HETEROCYCLIC COMPOUNDS PRODUCED BY MAILLARD REACTION; DITERPENES CAFESTOL AND KAHWEOL; INFLUENCE OF EXTRACTION PROCESS ON ANTIOXIDANT CAPACITY OF COFFEE RESIDUES; References; Chapter 4 --
Antioxidant Capacity of Green Tea (Camellia sinensis); INTRODUCTION; GREEN TEA AND ITS COMPOSITION; CHAPTER POINTS; BIOAVAILABILITY OF GREEN TEA CATECHINS; IN VITRO ANTIOXIDANT ACTIVITIES OF CATECHINS. PHYSIOLOGIC ANTIOXIDANT ACTIVITIESPROTECTIVE ASPECTS OF GREEN TEA IN OBESITY AND RELATED DISORDERS; SAFETY OF GREEN TEA; CONCLUSIONS; Acknowledgments; References; CHAPTER 5 --
ANTIOXIDANT CAPACITIES OF HERBAL INFUSIONS; INTRODUCTION; ANTIOXIDANT CAPACITIES OF HERBAL INFUSIONS; CHAPTER POINTS; ANTIOXIDANT COMPONENTS IN HERBAL INFUSIONS; References; Chapter 6 --
Antioxidant Capacity of Soft Drinks; INTRODUCTION; ORIGIN OF SOFT DRINKS; CHAPTER POINTS; CARAMEL-CONTAINING SOFT DRINKS; ANTIOXIDANT ACTIVITY OF CARAMEL-CONTAINING SOFT DRINKS; SOFT DRINKS CONTAINING FRUIT JUICE. ANTIOXIDANT ACTIVITY OF FRUIT-JUICE-BASED SOFT DRINKSCAFFEINE-CONTAINING SOFT DRINKS; A RETURN TO THE PAST?; CONCLUSION; References; SECTION 2Effects of Production and Processing; Chapter 7 --
Antioxidants in Wine during Fermentation; INTRODUCTION; GRAPE COMPOSITION; ANTIOXIDANTS IN WHITE AND RED GRAPES; ANTIOXIDANTS IN WHITE GRAPE JUICE DURING PROCESSING; ANTIOXIDANTS IN WHITE WINE DURING ALCOHOLIC FERMENTATION; ANTIOXIDANTS IN RED GRAPE JUICE DURING PROCESSING; ANTIOXIDANTS IN RED WINE DURING ALCOHOLIC FERMENTATION; CONCLUSION; References. Chapter 8 --
Effects of Aging on the Antioxidant Capacity of Red WinesINTRODUCTION; FACTORS AFFECTING THE PHENOL CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF RED WINES; CHAPTER POINTS; EFFECTS OF PRODUCTION AND PROCESSING; EFFECT OF BARREL AND/OR BOTTLE AGING ON THE PHENOL CONTENT AND ANTIOXIDANT ACTIVITY; EFFECT OF BARREL AND BOTTLE AGING ON THE LEVEL OF POTENTIALLY VALUABLE PHENOLS AND POLYPHENOLS; RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY AND ACCEPTANCE (PRICE) OF RED WINES; Acknowledgments; References. Chapter 9 --
Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee.
Responsibility: editor: Victor Preedy.

Abstract:

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 bioavailabilityPresents 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.

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