ISBN 10: 0124047386 / ISBN 13: 9780124047389
Gebraucht / Anzahl: 0
Bei weiteren Verkäufern erhältlich
Alle  Exemplare dieses Buches anzeigen

Über dieses Buch

Leider ist dieses Exemplar nicht mehr verfügbar. Wir haben Ihnen weitere Exemplare dieses Titels unten aufgelistet.

Beschreibung:

This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Protect the antioxidant potential of beverages through proper processing. Buchnummer des Verkäufers

Über diesen Titel:

Bewertung (bereitgestellt von Goodreads):
0 durchschnittlich
(0 Bewertungen)

Inhaltsangabe:

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

Über den Autor: Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a senior member of King's College London. He is also Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine.

Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well being. He is a member of the Editorial Board of Drug and Alcohol Dependence and a founding member of the Editorial Board of Addiction Biology. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is Editor of the influential works The Handbook Of Alcohol Related Pathology, The Neuropathology of Drug Addictions and Substance Misuse and The Handbook of Cannabis and Related Pathologies (all published by Academic Press-Elsevier).

Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctoral degree (DSc). Professor Preedy was elected as a Fellow of the Institute of Biology in 1995 and also as a Fellow to the Royal College of Pathologists in 2000. He was then elected as a Fellow of the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry.

To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Bibliografische Details

Zustand: Used

Beste Suchergebnisse bei AbeBooks

1.

Victor R. Preedy
Verlag: Academic Press Inc 2014-04-15 (2014)
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Hardcover Anzahl: 5
Anbieter
Chiron Media
(Wallingford, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Academic Press Inc 2014-04-15, 2014. Hardcover. Buchzustand: New. Buchnummer des Verkäufers NU-ELS-00004891

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 110,60
Währung umrechnen

In den Warenkorb

Versand: EUR 3,42
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

2.

Verlag: Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Hardcover Anzahl: 10
Anbieter
Book Depository hard to find
(London, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Buchzustand: New. 286 x 218 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Buchnummer des Verkäufers EOD9780124047389

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 113,53
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

3.

Verlag: Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Hardcover Anzahl: 1
Anbieter
The Book Depository
(London, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Buchzustand: New. 286 x 218 mm. Language: English . Brand New Book. 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. Buchnummer des Verkäufers LIB9780124047389

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 134,04
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

4.

Preedy, Victor
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Anzahl: 1
Anbieter
GreatBookPrices
(Columbia, MD, USA)
Bewertung
[?]

Buchbeschreibung Buchzustand: New. Buchnummer des Verkäufers 21006426-n

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 131,77
Währung umrechnen

In den Warenkorb

Versand: EUR 2,36
Innerhalb USA
Versandziele, Kosten & Dauer

5.

Victor R. Preedy
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Anzahl: 1
Anbieter
Bookshub
(Karol Bagh, Indien)
Bewertung
[?]

Buchbeschreibung Buchzustand: New. New. US edition. Perfect condition. Ship by express service to USA, Canada, Australia, France, Italy, UK, Germany and Netherland. Customer satisfaction our priority. Buchnummer des Verkäufers ABE-FEB-15917

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 134,21
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Indien nach USA
Versandziele, Kosten & Dauer

6.

Victor R. Preedy
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Anzahl: 1
Anbieter
EBOOKSTORE2010
(New Delhi, ND, Indien)
Bewertung
[?]

Buchbeschreibung Buchzustand: Brand New. New. US edition. Customer Satisfaction guaranteed!!. Buchnummer des Verkäufers SHUB15917

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 134,26
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Indien nach USA
Versandziele, Kosten & Dauer

7.

Victor R. Preedy
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Anzahl: 1
Anbieter
Rem Distributors
(NORWALK, CT, USA)
Bewertung
[?]

Buchbeschreibung Buchzustand: New. Zustand des Schutzumschlags: New. Shipped promptly and delivered within 3 to 5 working days. For PO BOX, APO, FPO and Puerto Rico addresses delivery done in 20 to 25 working days. Serving customers since 2006. Thousand of satisfied customers!. Buchnummer des Verkäufers REG_9780124047389_Elsev1012_99

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 131,96
Währung umrechnen

In den Warenkorb

Versand: EUR 3,53
Innerhalb USA
Versandziele, Kosten & Dauer

8.

Verlag: Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Hardcover Anzahl: 1
Anbieter
The Book Depository US
(London, Vereinigtes Königreich)
Bewertung
[?]

Buchbeschreibung Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Buchzustand: New. 286 x 218 mm. Language: English . Brand New Book. 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. Buchnummer des Verkäufers LIB9780124047389

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 135,90
Währung umrechnen

In den Warenkorb

Versand: Gratis
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer

9.

Victor R. Preedy
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Anzahl: 1
Anbieter
Basi6 International
(Irving, TX, USA)
Bewertung
[?]

Buchbeschreibung Buchzustand: Brand New. New, US edition. Excellent Customer Service. Buchnummer des Verkäufers ABEUSA-15917

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 138,94
Währung umrechnen

In den Warenkorb

Versand: Gratis
Innerhalb USA
Versandziele, Kosten & Dauer

10.

Victor R. Preedy
Verlag: Oxford Elsevier LTD Jul 2014 (2014)
ISBN 10: 0124047386 ISBN 13: 9780124047389
Neu Anzahl: 1
Anbieter
Bewertung
[?]

Buchbeschreibung Oxford Elsevier LTD Jul 2014, 2014. Buch. Buchzustand: Neu. 287x220x25 mm. Neuware - 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. 319 pp. Englisch. Buchnummer des Verkäufers 9780124047389

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 155,99
Währung umrechnen

In den Warenkorb

Versand: EUR 12,00
Von Deutschland nach USA
Versandziele, Kosten & Dauer

Es gibt 11 weitere Exemplare dieses Buches

Alle Suchergebnisse ansehen