Processing and Impact on Active Components in Food

1st Edition

Editors: Victor Preedy
Hardcover ISBN: 9780124046993
eBook ISBN: 9780124047099
Imprint: Academic Press
Published Date: 3rd June 2014
Page Count: 724
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From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development.

There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well.

Key Features

  • Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods
  • Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods
  • Explores advances in analytical and methodological science within each chapter


Food scientists, food technologists, food processors and packagers

Table of Contents

  • List of Contributors
  • Preface
  • Biography
  • Section 1. Vegetables and Root Crops
    • Chapter 1. Effect of Processing on Active Compounds in Fresh-Cut Vegetables
      • Introduction
      • How Composition is Altered
      • Harvest
      • Reception
      • Pre-cooling
      • Peeling
      • Cutting
      • Washing
      • Drying
      • Other Ways in Which Composition is Altered
      • Analytical Techniques
    • Chapter 2. Changes in β-Carotene During Processing of Carrots
      • Introduction
      • Effect of Processing on β-Carotene Stability
      • Effect of Processing on β-Carotene Bioaccessibility
    • Chapter 3. Brassica Composition and Food Processing
      • Introduction
      • Phytochemical Compostion of Brassica Vegetables
      • Factors Affecting Phytochemical Content of Brassica
      • Final Considerations
    • Chapter 4. Ascorbic Acid, β-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage
      • Introduction
      • Changes in Ascorbic Acid
      • Changes in β-Carotene
      • Changes in Antioxidant Activity
    • Chapter 5. Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of Cabbage
      • Introduction
      • Antioxidants in Cabbage
    • Chapter 6. Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips
      • Types, Occurrence, and Bioactive Properties of Falcarinol Type C17-Polyacetylenes
      • Analysis and Quantification of Polyacetylenes
      • Compositional Changes in the Contents and Profile of Polyacetylenes During Processing
      • Recommendations to Ensure Bioactive Retention During Processing and Storage
    • Chapter 7. Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms
      • Introduction
      • How Composition is Altered


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About the Editor

Victor Preedy

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.

Affiliations and Expertise

Department of Dietetics, King's College London, UK