Note: Cover -- Oxidation in foods and beverages and antioxidant applications: Volume 2: Management in different industry sectors -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Part I Oxidation in animal products -- 1 Oxidation and protection of red meat -- 1.1 Introduction and compositional considerations -- 1.2 Lipid oxidation in red meat -- 1.3 Meat protein oxidation -- 1.4 Antioxidant mediation of red meat oxidation -- 1.5 Future trends -- 1.6 Sources of further information and advice -- 1.7 References -- 2 Oxidation and protection of poultry and eggs -- 2.1 Introduction -- 2.2 Oxidation of poultry meat and eggs -- 2.3 Effect of oxidation on the sensory quality of poultry meat and eggs -- 2.4 Effect of oxidation on the nutritional quality of poultry meat and eggs -- 2.5 Effect of oxidation on the shelf-life of poultry meat and eggs -- 2.6 Strategies to protect poultry meat and eggs against oxidation -- 2.7 Future trends -- 2.8 Sources of further information and advice -- 2.9 References -- 3 Oxidation and protection of fish -- 3.1 Introduction -- 3.2 Oxidation of fish and fish products -- 3.3 Effects of oxidation on sensory and nutritional quality and shelf-life -- 3.4 Protecting fish and fish products against oxidation -- 3.5 Future trends -- 3.6 Sources of further information and advice -- 3.7 References -- 4 Oxidation and protection of milk and dairy products -- 4.1 Introduction -- 4.2 Oxidation of milk components -- 4.3 Processing and storage conditions contributing to oxidation of milk and dairy products -- 4.4 Photooxidation of milk and dairy products -- 4.5 Oxidation of dairy products -- 4.6 Packaging of milk and dairy products -- 4.7 Future trends -- 4.8 Sources of further information and advice -- 4.9 References and further reading. , 5 Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids -- 5.1 Introduction -- 5.2 Oxidative flavour deterioration of omega-3 enriched foods -- 5.3 Prevention of oxidation in fish oil and omega-3 polyunsaturated fatty acid (PUFA) enriched foods -- 5.4 Conclusions -- 5.5 Future trends -- 5.6 Sources of further information and advice -- 5.7 References -- Part II Oxidation in plant-based foods and beverages -- 6 Oxidation of edible oils -- 6.1 Introduction -- 6.2 Lipid oxidation -- 6.3 Importance of oxidative processes on the quality of edible oils -- 6.4 Evaluation of the oxidative state of edible oils -- 6.5 Effects of oxidation on sensory and nutritional quality of edible oils -- 6.6 Effect of processing on the oxidative stability of edible oils -- 6.7 Protection of edible oils against oxidation -- 6.8 Conclusion -- 6.9 Sources of further information and advice -- 6.10 References -- 7 Preventing oxidation during frying of foods -- 7.1 Introduction -- 7.2 Oxidation during the frying process -- 7.3 Assessing frying oil quality -- 7.4 Effects of frying on sensory and nutritional quality -- 7.5 Preventing oxidation during frying -- 7.6 Sources of further information and advice -- 7.7 Future trends -- 7.8 Acknowledgments -- 7.9 References -- 8 Oxidation and protection of nuts and nut oils -- 8.1 Introduction -- 8.2 Oxidation of nuts and nut oils -- 8.3 Effect of oxidation on sensory, nutritional quality and shelf-life of nuts and nut oils -- 8.4 Protecting nuts and nut oils against oxidation -- 8.5 Future trends -- 8.6 References -- 9 Lipid oxidation in emulsified food products -- 9.1 Introduction -- 9.2 Emulsions: preparation, properties and characterization -- 9.3 Lipid oxidation mechanisms in emulsions -- 9.4 Characteristics of emulsion droplets that impact lipid oxidation. , 9.5 Influence of antioxidants on lipid oxidation in emulsions -- 9.6 Influence of other emulsion components on lipid oxidation -- 9.7 Controlling lipid oxidation using structured emulsions -- 9.8 Conclusions -- 9.9 References -- 10 Oxidation of confectionery products and biscuits -- 10.1 Introduction -- 10.2 Oxidation and hydrolysis of confectionery products and biscuits -- 10.3 Effects of rancidity on sensory quality and shelf-life -- 10.4 Protecting confectionery products and biscuits against oxidation -- 10.5 Future trends -- 10.6 Sources of further information and advice -- 10.7 References -- 11 Oxidation of cereals and snack products -- 11.1 Introduction -- 11.2 Oxidation of cereals and snack products -- 11.3 Effects on sensory and nutritional quality -- 11.4 Protecting cereals and snack products against oxidation -- 11.5 Future trends -- 11.6 Sources of further information and advice -- 11.7 References -- 12 Oxidative stability of antioxidants in fruits and vegetables -- 12.1 Introduction -- 12.2 Antioxidant properties of fruits and vegetables -- 12.3 Oxidation processes affecting quality and shelf-life of fruit and vegetable products -- 12.4 Protecting fresh and processed fruits and vegetables against oxidation -- 12.5 Future trends -- 12.6 Sources of further information and advice -- 12.7 References -- 13 Flavour changes in beer: oxidation and other pathways -- 13.1 Introduction -- 13.2 The nature of flavour changes in beer -- 13.3 The chemistry of flavour change in beer -- 13.4 The assessment of flavour instability -- 13.5 Factors impacting flavour change in beer -- 13.6 The impact of the malting and brewing processes on flavour change in final package -- 13.7 The practicality of achieving flavour stability -- 13.8 References -- 14 Wine oxidation -- 14.1 Introduction -- 14.2 Oxygen dissolution and consumption in musts and wines. , 14.3 The oxidation of wine constituents -- 14.4 The impact of oxidation on wine sensory features, nutritional and therapeutic value -- 14.5 Managing oxidation in wine -- 14.6 Future trends -- 14.7 Sources of further information and advice -- 14.8 Acknowledgements -- 14.9 References -- Part III Antioxidant delivery in foods and beverages -- 15 Use of encapsulation to inhibit oxidation of lipid ingredients in foods -- 15.1 Introduction -- 15.2 Principles of lipid encapsulation -- 15.3 Design of encapsulation systems -- 15.4 Processing of dried encapsulated oils -- 15.5 Lipid oxidation in encapsulated systems -- 15.6 Applications of lipid encapsulated systems in food -- 15.7 Future trends -- 15.8 References -- 16 Antioxidant active food packaging and antioxidant edible films -- 16.1 Introduction -- 16.2 Eliminating molecular oxygen from packages -- 16.3 Antioxidant active packaging materials -- 16.4 The production of active packaging -- 16.5 Measuring the antioxidant capacity of active packaging -- 16.6 Advantages and disadvantages of the different technologies of antioxidant active packaging -- 16.7 Applications of antioxidant active packaging -- 16.8 Future trends -- 16.9 References -- Index.

Note: Cover -- Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption -- Copyright -- Contents -- Contributor contact details -- Preface -- Part I Digestion and absorption of food components -- 1 Oral physiology, mastication and food perception -- 1.1 Introduction -- 1.2 Food processing in the mouth -- 1.3 Influence of food characteristics on chewing -- 1.4 Oral physiology and food perception -- 1.5 Neuromuscular control of chewing and swallowing -- 1.6 Influence of age on oral physiology, food perception and nutrient intake -- 1.7 Future trends -- 1.8 Sources of further information and advice -- 1.9 References -- 2 Gut microbial ecology -- 2.1 Introduction -- 2.2 Microbial community composition -- 2.3 Microbial metabolism of dietary components -- 2.4 Interplay between gut transit, pH and the microbial community -- 2.5 Role of microbial metabolites in health and gut function -- 2.6 New methods for studying the gut microbiota -- 2.7 Future trends -- 2.8 Sources of further information and advice -- 2.9 Acknowledgements -- 2.10 References -- 3 Digestion and absorption of lipids -- 3.1 Introduction -- 3.2 Stuctural and physicochemical aspects -- 3.3 Lipid digestion and absorption: basics and variability -- 3.4 Mechanisms relating lipid absorption and health -- 3.5 Implications for the development of functional foods and future trends -- 3.6 References -- 4 Physicochemical basis of the digestion and absorption of triacylglycerol -- 4.1 Introduction -- 4.2 Luminal digestion of dietary lipids -- 4.3 Importance of micellar solubilization in the uptake of dietary lipids by enterocytes -- 4.4 Mucosal brush border membrane lipid transporters -- 4.5 Intracellular metabolism of dietary lipids -- 4.6 Formation of intestinal chylomicrons and very low density lipoproteins. , 4.7 Clinical disorders of intestinal lipid transport -- 4.8 Conclusions -- 4.9 Acknowledgments -- 4.10 References -- 5 Non-starch polysaccharides in the gastrointestinal tract -- 5.1 Introduction -- 5.2 Types of non-starch polysaccharide -- 5.3 Digestion of non-starch polysaccharides -- 5.4 Non-starch polysaccharide fermentation in the gastrointestinal tract: research models -- 5.5 Mechanisms of health effects of non-starch polysaccharides -- 5.6 Non-starch polysaccharides and mucosal adhesion -- 5.7 Applications of non-starch polysaccharides in functional foods -- 5.8 Future trends -- 5.9 Sources of further information -- 5.10 References -- 6 Digestion and absorption of proteins and peptides -- 6.1 Introduction -- 6.2 Chemical determination of proteins and amino acids in foods -- 6.3 Protein digestion and amino acid absorption -- 6.4 Amino acid metabolism -- 6.5 Proteins, peptides and amino acids functioning as bioactives -- 6.6 The role of proteins, peptides and amino acids in the development of nutritionals and functional foods -- 6.7 Future trends -- 6.8 Sources of further information and advice -- 6.9 References -- 7 Digestion and absorption of lipophilic food micronutrients -- 7.1 Introduction -- 7.2 Liposoluble micronutrients: main roles, food sources, recommended dietary allowance or adequate intake -- 7.3 Health roles of liposoluble vitamins, carotenoids and phytosterols -- 7.4 Main biochemical functions of lipophilic micronutrients -- 7.5 Bioavailability -- 7.6 Future trends -- 7.7 References -- 8 Bioavailability and metabolism of phenolic compounds and glucosinolates -- 8.1 Introduction -- 8.2 Phenolic compound bioavailability, absorption and tissue distribution -- 8.3 Colonic metabolism of dietary phenolic compounds -- 8.4 Colonic microbiota responsible for dietary phenolic compound metabolism -- 8.5 Glucosinolates and isothiocyanates. , 8.6 Future trends -- 8.7 Acknowledgements -- 8.8 References -- 9 Developing effective probiotic products: bioavailability and other factors -- 9.1 Introduction -- 9.2 Selecting probiotics -- 9.3 Experimental methods for efficacy studies -- 9.4 Health benefits of probiotics -- 9.5 Proposed mechanisms of probiotic health effects -- 9.6 Applications with probiotics -- 9.7 Future trends -- 9.8 Sources of further information -- 9.9 References -- Part II Advances in research methods to study food sensory perception, digestion and adsorption -- 10 Measuring the oral behaviour of foods -- 10.1 Introduction -- 10.2 In vivo visualisation measurements for understanding food behaviour in the mouth -- 10.3 Measuring solid food fracture breakdown upon oral processing -- 10.4 Measuring soft-solid food breakdown and interaction with saliva -- 10.5 Measuring soft-solid food interactions with oral surfaces: lubrication and binding -- 10.6 Artificial mouth models -- 10.7 Conclusions -- 10.8 Future trends -- 10.9 Sources of further information and advice -- 10.10 References -- 11 Measurement and simulation of flavour release from foods -- 11.1 Introduction -- 11.2 Measuring flavour -- 11.3 Methods to measure the flavour profile during eating and drinking -- 11.4 Flavour release: mechanisms, effects of food structure and oral processing -- 11.5 Simulating flavour release from foods in vitro -- 11.6 Future trends -- 11.7 References -- 12 Improving in vitro simulation of the stomach and intestines -- 12.1 Introduction -- 12.2 Models of gastrointestinal function -- 12.3 The TNO in vitro models of the gastrointestinal tract (TIM systems) -- 12.4 Model validation -- 12.5 Models for different applications -- 12.6 Applications -- 12.7 Future trends -- 12.8 Sources of further information and advice -- 12.9 References. , 13 The use of Caco-2 cells in defining nutrient bioavailability: application to iron bioavailability of foods -- 13.1 Introduction -- 13.2 Origin of the Caco-2 cell line -- 13.3 In vitro measurement of iron bioavailability -- 13.4 The physiology of the in vitro digestion/Caco-2 model -- 13.5 Validation of the in vitro digestion/Caco-2 cell culture model: comparison with human studies of Fe availability -- 13.6 Justification for use of the in vitro digestion/Caco-2 cell model as a screening tool -- 13.7 Conclusion -- 13.8 References -- 14 Techniques for assessing the functional response to food of the stomach and small and large intestine -- 14.1 Introduction -- 14.2 Evolution of techniques to study the gastrointestinal response to feeding -- 14.3 Imaging specific regions of the gut using magnetic resonance imaging -- 14.4 Compromised gastrointestinal function and gastrointestinal drugs studies -- 14.5 Future trends -- 14.6 Conclusion -- 14.7 Acknowledgements -- 14.8 References -- 15 Advances in the use of animal models for analysing intestinal cancers and protective effects of dietary components -- 15.1 Introduction -- 15.2 Human colorectal cancer -- 15.3 Intestinal carcinogenesis models in rodents -- 15.4 Dietary components in colon cancer prevention -- 15.5 Conclusion -- 15.6 References -- 16 Using stable isotopes to determine mineral bioavailability of functional foods -- 16.1 Introduction -- 16.2 Methodological issues in using stable isotopes to study human nutrition -- 16.3 Study example: enhancement of calcium absorption by prebiotics in adolescents -- 16.4 Results from this study -- 16.5 Sources of further information and advice -- 16.6 Future trends -- 16.7 Summary and conclusions -- 16.8 References -- Part III Implications -- 17 Optimising the flavour of low-fat foods -- 17.1 Introduction -- 17.2 Flavour perception. , 17.3 The role of fat in flavour perception -- 17.4 Strategies for replacing fat and implications for flavour -- 17.5 Acknowledgements -- 17.6 References -- 18 Design of foods for the optimal delivery of basic tastes -- 18.1 Introduction -- 18.2 Oral factors -- 18.3 Effects of food structures on tastes -- 18.4 Effects of cross-modal interactions on tastes -- 18.5 Integrated sensory response modelling -- 18.6 Future trends -- 18.7 References -- 19 Oral processing and perception of food emulsions: the relevance for fat reduction in food -- 19.1 Introduction -- 19.2 Behaviour and perception of emulsions in the oral environment -- 19.3 Creating food emulsions with improved texture and mouthfeel -- 19.4 Future trends -- 19.5 Sources of further information and advice -- 19.6 References -- 20 Controlling lipid bioavailability using emulsion-based delivery systems -- 20.1 Introduction -- 20.2 Lipid ingestion, digestion and absorption -- 20.3 Lipid bioavailability -- 20.4 Impact of lipid type and concentration on bioavailability -- 20.5 Emulsion-based delivery systems -- 20.6 Future trends -- 20.7 Sources of further information and advice -- 20.8 Acknowledgements -- 20.9 References -- 21 Controlling the delivery of glucose in foods -- 21.1 Introduction -- 21.2 Glucose delivery and health effects -- 21.3 The carbohydrate digestion process and human enzyme properties -- 21.4 Structural basis and mechanism of slowly digestible carbohydrate -- 21.5 Formulating low-glycemic index foods -- 21.6 Testing the glycemic index of foods -- 21.7 Future trends -- 21.8 References -- 22 Protein micro/nanoparticles for controlled nutraceutical delivery in functional foods -- 22.1 Introduction -- 22.2 Advantages of protein matrices for controlled delivery -- 22.3 Formation of food protein micro/nanoparticles. , 22.4 Protein structure, physical and biological behavior in gastrointestinal tract.

Note: Cover -- Oxidation in foods and beverages and antioxidant applications: Volume 1: Understanding mechanisms of oxidation and antioxidant activity -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- Part I 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-oxidant metals 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 (Hb) 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 Hb- 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 learn 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 -- Index.