Processing and Impact on Antioxidants in Beverages
In the food industry antioxidants are added to preserve the shelf life of foods and prevent the effects of off-flavours 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, there is an important need 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 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 which production process that will result in the optimum antioxidant benefit while retaining consumer acceptability.
Food scientists, food technologists, crop scientists, food processors and packagers