|
" Processing and impact on antioxidants in beverages "
editor Victor Preedy.
| Document Type
|
:
|
BL
|
| Record Number
|
:
|
612319
|
| Doc. No
|
:
|
dltt
|
| Title & Author
|
:
|
Processing and impact on antioxidants in beverages\ editor Victor Preedy.
|
| Publication Statement
|
:
|
Oxford, UK :: Academic Press,, [2014]
|
| ISBN
|
:
|
0124047386
|
|
|
:
|
: 9780124047389
|
|
|
:
|
: 0124046959
|
|
|
:
|
: 9780124046955
|
| Bibliographies/Indexes
|
:
|
Includes bibliographical references and index.
|
| Contents
|
:
|
1. Anthocyanic compounds and antioxidant capacity in fortified wines / Isabel M.P.L.V.O. Ferreira, M. Trinidad Pérez-Palacios -- 2. Endogenous antioxidants and antioxidant activities of beers / Haifeng Zhao -- 3. Antioxidants in coffee / Draženka Komes, Arijana Bušić -- 4. Antioxidant capacity of green tea (Camellia sinensis) / Richard S. Bruno, Joshua A. Bomser, Mario G. Ferruzzi -- 5. Antioxidant capacties of herbal infusions / Sha Li, Shu-Ke Li, Hua-Bin Li, Xiang-Rong Xu, Gui-Fang Deng, Dong-Ping Xu -- 6. Antioxidant capacity of soft drinks / Oreste V. Brenna -- 7. Antioxidants in wine during fermentation / Wessel Du Toit, Anita Oberholster -- 8. Effects of aging on the antioxidant capacity of red wines / Eduardo Lissi, Ana Maria Campos, Christian Calderón, Sergio Lobato, Camilo López-Alarcón -- 9. Effects of varieties and growing conditions on antioxidant capacity of coffee / Draženka Komes, Aleksandra Vojvodić -- 10. Effects of preparation techniques on the antioxidant capacity of coffee brews / Draženka Komes, Ana Belščak-Cvitanović -- 11. Applications of enzymes in processing green tea beverages: impact on antioxidants / C.S. Murugesh, R. Subramanian -- 12. Antioxidant capacity of tea: effect of processing and storage / Agnieszka Kosińska, Wilfried Andlauer -- 13. Antioxidant quality of tea (Camellia sinensis) as affected by environmental factors / Lovedeep Kaur, Shiromani Jayasekera, Paul J. Moughan -- 14. Antioxidants of rooibos beverages: role of plant composition and processing / Elizabeth Joubert, Dalene De Beer -- 15. Antioxdiant activity of maté tea and effects of processing / Kleber Berté, Délia B. Rodriguez-Amaya, Rosemary Hoffmann-Ribani, Agenor Maccari Junior -- 16. Antioxidants in goji berry juice (Lycium barbarum) and effects of processing steps / Harunobu Amagase --17. Ac̦á (Euterpe oleracea Mart.) liquefied pulp for drinking and their antioxidant capacities during processing / Liuping Miao, Tong Wu -- 18. The impact of processing and storage on the (poly)phenolic fraction of pomegranate (Punica Granatum L.) juices / Pedro Mena, Nuria Martí, Cristina García-Vogiera -- 19. Influence of high-pressure and ultra-high-pressure homogenization on antioxidants in fruit juice / Angela Suárez Jacobo, Jordi Saldo, Ramón Gervilla -- 20. Enzymatic debittering on antioxidant capacity of grapefruit juice / María D. Busto, Mónica Cavia-Saiz, Natividad Ortega, Pilar Muñis -- 21. Production processes of orange juice and effects of antioxidant components / Gianni Galaverna, Chiara Dall'asta -- 22. Total antioxidant capacity of flavored waters / M. Fátima Barroso, Alexandra Plácido, Luísa Correia-Sá, Valentina E. Domingues, M.B.P.P. Oliveira, Christina Delerue-Matos -- 23. Antioxidant properties of woy-based drinks and effects of processing / José Manuel Silván, Miryam Amigo-Benavent, Ma. Dolores Del Castillo -- 24. The CUPRAC methods of antioxidant measurement for beverages / Re\U+0219\at Apak, Mustafa Özyürek, Kubilay Güc̦lü, Burch Bekde\U+0219\er, Mustafa Bener -- 25. The use of oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) assays in the assessment of beverages' antioxidant properties / Simona Carmen Litescu, Sandra A.V. Eremia, Andreia Tache, Ioana Vasilescu, Gabriel-Lucian Radu -- 26. Methodology for the measurement of antioxidant capacity of coffee: a validated platform composed of three complementary antioxidant assays / Sebastian E.W. Opitz, Samo Smrke, Bernard A. Goodman, Chanan Yeretzian -- 27. Off-line HPLC integrated to total antioxidant capacity measurement of beverages / Esma Tütem, Re\U+0219\at Apak, Kevser Sözgen Ba\U+0219\kan -- 28. Antioxidant screening of beverages using the online HPLC-DPPH* assay incorporating active flow technology chromatography columns / M. Camenzuli, G.R. Dennis, H.J. Ritchie, R.A. Shalliker -- 29. Analytical methods for determination of polyphenols in beer / M.L. Fernández De Córdova, A. Ruiz Medina -- 30. Deriving a global antioxidant score for commercial juices by multivariate graphical and scoring techniques: applications to blackcurrant juice / Jessica Tabart, Claire Kevers, Nadia Dardenne, Valérie Schini-Kerth, Adelin Albert, Jacques Dommes, Jean-Olivier Defraigne, Joël Pincemail.
|
| 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 bioavailability Presents 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.
|
| Subject
|
:
|
Beverages.
|
| Subject
|
:
|
Antioxidants.
|
| Added Entry
|
:
|
ScienceDirect (Online service).
|
| |