Processing and Impact on Antioxidants in Beverages

Written By Victor R. Preedy
Processing and Impact on Antioxidants in Beverages
  • Publsiher : Elsevier
  • Release : 05 April 2014
  • ISBN : 0124046959
  • Pages : 336 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Processing and Impact on Antioxidants in Beverages written by Victor R. Preedy which was release on 05 April 2014, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: 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 bioavailability Presents correlation potentials for increased total antioxidant capacity Includes 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

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
  • Author : Victor R. Preedy
  • Publisher : Elsevier
  • Release Date : 2014-04-05
  • Total pages : 336
  • ISBN : 0124046959
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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 ...

Preservatives and Preservation Approaches in Beverages

Preservatives and Preservation Approaches in Beverages
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  • Publisher : Academic Press
  • Release Date : 2019-07-17
  • Total pages : 558
  • ISBN : 0124046959
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Summary : Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the ...

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  • Publisher : Amer Chemical Society
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  • Total pages : 489
  • ISBN : 0124046959
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Summary : Beverages derived from fruits and vegetables are a rich source of vitamin C, carotenoids, phenolics and polyphenolics as well as other bioactives. The bioactives in nutraceutical beverages may act synergistically with one another and their effect may be amplified through fortification, cultivating practices, or biotechnological means. This book discusses factors ...

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  • Release Date : 2007
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Summary : Download or read online Bibliography of Agriculture written by , published by which was released on 1998. Get Bibliography of Agriculture Books now! Available in PDF, ePub and Kindle....

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  • Release Date : 2009
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  • ISBN : 0124046959
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Summary : Download or read online Proceedings of the Workshop on Berry Production in Changing Climate Conditions and Cultivation Systems written by Erika Krüger,Christoph Carlen,Bruno Mezzetti, published by which was released on 2009. Get Proceedings of the Workshop on Berry Production in Changing Climate Conditions and Cultivation Systems Books now! ...

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  • Release Date : 2006-12-30
  • Total pages : 453
  • ISBN : 0124046959
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Summary : As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology ...