Page 10 - Natural Antioxidants, Applications in Foods of Animal Origin
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            CONTENTS







                 List of Contributors .......................................................................................xi
                 List of Abbreviations ...................................................................................xiii
                 Preface ........................................................................................................ xix


            1.   Mechanism of Oxidation in Foods of Animal Origin ...................................1
                Manat Chaijan and Worawan Panpipat
            2.   Natural Antioxidants: Occurrence and Their Role in
                Food Preservation .........................................................................................39
                Ajit Singh Bhatnagar and Rewa Kulshrestha
            3.   Potential Applications of Natural Antioxidants in Meat and
                Meat Products ...............................................................................................95
                Rituparna Banerjee, Arun K Verma, Mohammed Wasim Siddiqui,
                B. M. Naveena, and V. V. Kulkarni
            4.   Natural Antioxidants: Control of Oxidation in Fish and
                Fish Products ...............................................................................................141
                Ugochukwu Anyanwu and Reza Tahergorabi
            5.   Natural Antioxidants in Poultry Products ................................................165
                A. K. Biswas, M. K. Chatli, and Gauri Jairath
            6.   Methods and Their Applications for Measuring and Managing
                Lipid Oxidation: Meat, Poultry, and Seafood Products ..........................203
                Tom Jones
            7.   Application of Natural Antioxidants in Dairy Foods ...............................261
                Neelam Upadhyay, Veena N., Sanket Borad, Ashish Kumar Singh,
                Sumit Arora, and Minaxi
            8.   Antioxidant Dietary Fiber: An Approach to Develop Healthy
                and Stable Meat Products ..........................................................................299
                Arun K. Verma, Rituparna Banerjee, and V. Rajkumar
            9.   Control of Lipid Oxidation in Muscle Food by Active
                Packaging Technology ................................................................................343
                José M. Lorenzo, Ruben Domínguez, and Javier Carballo

            Index .....................................................................................................................383
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