Infodoc : Sciences, Techniques et Culture

Part 1 Oxidation in foods and beverages
1 Understanding oxidation processes in foods
1.1 Introduction
1.2 Reactive oxygen and nitrogen species
1.3 Evolution of antioxidants
1.4 Lipid phase oxidations
1.5 Aqueous phase oxidations
1.6 Antioxidants and antireductants
1.7 Future trends
1.8 References
2 Metals and food oxidation
2.1 Introduction
2.2 Sources of metal ions and products particularly affected
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Part 1 Oxidation in foods and beverages
1 Understanding oxidation processes in foods
1.1 Introduction
1.2 Reactive oxygen and nitrogen species
1.3 Evolution of antioxidants
1.4 Lipid phase oxidations
1.5 Aqueous phase oxidations
1.6 Antioxidants and antireductants
1.7 Future trends
1.8 References
2 Metals and food oxidation
2.1 Introduction
2.2 Sources of metal ions and products particularly affected
2.3 Mechanism of metal oxidation in biological systems and foods
2.4 Prevention of reactions initiated by pro-oxidants in models and foods
2.5 Metal catalyzed oxidation in beverages
2.6 Metal catalyzed oxidation in dehydrated foods
2.7 Metal catalyzed oxidation in muscle foods
2.8 Future trends
2.9 References
3 The impact of singlet oxygen on lipid oxidation in foods
3.1 Introduction
3.2 Properties of singlet oxygen
3.3 Impact of singlet oxygen on quality reduction in foods
3.4 Micro-ingredients in food and singlet oxygen
3.5 Vitamin loss in foods due to singlet oxygen
3.6 Prevention of singlet oxidation
3.7 Future trends
3.8 Sources of further information and advice
3.9 References
4 Heme proteins and oxidation in fresh and processed Meats
4.1 Introduction
4.2 Quality implications of oxidation in fresh and processed meats
4.3 Meat products particularly affected by oxidation
4.4 Quantities of hemoglobin (Rb) and myoglobin (Mb) in muscle and structural characteristics
4.5 Discoloration in meat products
4.6 Lipid oxidation in meat products
4.7 Inhibition of Rb- and Mb-mediated quality deterioration in Meat products
4.8 Future trends
4.9 Sources of further information and advice
4.10 References
5 Lipoxygenase and lipid oxidation in foods
5.1 The lipoxygenase (LOX) enzymes
5.2 Mechanism of lipoxygenase (LOX)-catalyzed oxidation
5.3 Sources of lipoxygenase (LOX) and products particularly affected
5.4 Prevention of lipoxygenase (LOX)-initiated reactions
5.5 Future trends
5.6 References and further reading
6 Understanding and reducing oxidative flavour deterioration in foods
6.1 Introduction
6.2 Evaluation of oxidative flavour deterioration of foods
6.3 Oxidation and food flavour
6.4 Conclusions
6.5 Future trends
6.6 Sources of further information and advice
6.7 References
7 Health aspects of oxidized dietary fats
7.1 Introduction
7.2 Nutritional quality loss of dietary fats during oxidation
7.3 Loss of non-nutritive components during oxidation
7.4 Formation of lipid peroxides in dietary fats during oxidation
7.5 Bioavailability of lipid oxidation products
7.6 Health-related effects of oxidized fats
7.7 Future trends
7.8 Sources of further information and advice
7.9 References and further reading
8 Methods to determine the extent of lipid oxidation in foods
8.1 Introduction
8.2 Volumetric methods
8.3 Spectroscopic methods
8.4 Chromatographic methods
8.5 Sensory analysis and correlation between sensory and instrumental analyses
8.6 Research methods to study oxidation in foods and beverages
8.7 Future trends
8.8 Sources of further information and advice
8.9 References
9 Methods for food shelf life determination and prediction
9.1 Introduction
9.2 Shelf life assessment strategies
9.3 Definition of acceptability limit
9.4 Identification of oxidative indicators
9.5 Shelf life testing
9.6 Future trends
9.7 Sources of further information and advice
9.8 References
Part II Antioxidants in foods and beverages
10 Understanding antioxidant mechanisms in preventing oxidation in foods
10.1 Introduction
10.2 Inactivation of free radicals
10.3 Metal chelation
10.4 Control of reactive oxygen species
10.5 Control of other prooxidative factors
10.6 Antioxidant interactions
10.7 Conclusions
10.8 References
11 Protein antioxidants for the stabilization of lipid foods: current and potential applications
11.1 Introduction
11.2 Important antioxidant enzymes
11.3 Metal chelation
11.4 Non-specific protein antioxidant mechanisms
11.5 Food applications of protein antioxidant methods
11.6 Consequences of protein oxidation
11.7 Future trends
11.8 References
12 Synthetic and natural antioxidant additives in food stabilization: current applications and future research
12.1 Introduction
12.2 Reviews of antioxidant use in foods
12.3 Background
12.4 Synthetic antioxidants and food applications
12.5 Natural antioxidants and food applications
12.6 What can we leam from the plastics industry?
12.7 Conclusion
12.8 References
13 Effects of food structure and Ingredient interactions on antioxidant capacity
13.1 Introduction
13.2 Food structure
13.3 Effect of nature of the lipids and the medium
13.4 Interactions of antioxidants with other components
13.5 Implications
13.6 Future trends
13.7 Sources of further information and advice
13.8 References
14 Assessing the activity of natural food antioxidants
14.1 Overview
14.2 Assessment of individual compounds
14.3 Radical scavenging
14.4 Theoretical prediction
14.5 Assays using radicals of biological relevance
14.6 Assays using synthetic radicals
14.7 Assays using radicals derived from lipid oxidation
14.8 Other methods
14.9 Assessment of mixtures of compounds
14.10 On-line chemical characterization and assessment of antioxidants present in complex mixtures
14.11 Epilogue
14.12 Sources of further information and advice
14.13 References
14.14 List of abbreviations
15 Effects of processing and storage on antioxidant efficacy in foods
15.1 Introduction
15.2 Chemistry of changes of antioxidants
15.3 Changes of antioxidant functionality during isolation from seeds
15.4 Changes of antioxidant functionality during oil processing
15.5 Changes during culinary operations at ambient and low temperatures
15.6 Changes of antioxidant functionality during heating
15.7 Changes of antioxidant functionality during drying
15.8 Safety aspects of antioxidant changes in foods
15.9 Future trends
15.10 Literature for further study
15.11 References