Page 404 - Natural Antioxidants, Applications in Foods of Animal Origin

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INDEX

A effectiveness, 45
Açaí (Euterpe oleracea), 311–312 efficiency of, 363–364
Active oxygen method, 44 and free radicals, 43–44
Active packaging, 367–373 future prospects, 125–126
Advanced lipid oxidation end products health hazards, 277
(ALE), 271 market potential, 124–125
Air-drying process, 100 meat and meat products packed with
Alcalase®, 361 films, 372
Aldehydes, 27 mechanism of action, 97–98
Alfajayucan cultivars, 312 natural
Algal phlorotannins, 123 ascorbic acid, 357–358
Allahabad Safeda, 313 carotenoids, 358
Alpha linolenic fatty acid, 235 essential oils, 359–360
Amaranth (Amaranthus hypochondri- peptides, 360–362
acus), 323 phenolic compounds, 355–357
Amaranthus cruentus, 323 primary, 352–353
American Association of Cereals Chem-
ists Expert Committee, 302 secondary, 353–354
Andean native grain, 323 from spices and herbs, 278
Anserine, 97 synthetic, 362–363
Anthocyanins, 99–100 Anti-radical power (ARP), 280
Antioxidant dietary fiber (ADF), 300 Apple polyphenols, 282
application in meat products, 326–328 Arjuna (Terminalia arjuna), 281
beneficial component of healthy diet, Ascorbate peroxidase, 56
Ascorbic acid. See Vitamin C
301 Ascorbyl palmitate, 362–363
constituents present in, 302 Ashwagandha (Withania somnifera), 281
positive effects of incorporation of, 326 Asparagus, 317–318
sources of, 304–305 Atlantic herring fillets (Clupea harengus),
burdock root, 324 13
fruits and by-products, 305–315 Autoxidation, defined, 11
Hibiscus sabdariffa L., 324–325 Autoxidation of lipids
seaweed, 325–326 analytical methods
seed and by-products, 319–324 acceptable values for TBARS varies
vegetable by-products, 315–319 from product to product, 221
Antioxidants, 41–42 analysis of oxidation of raw meat
activity and total phenolic content pigments, 229–238
(TPC), 283 anisidine values, 217–218
classification of, 97–98 data for TBARS, 226
diversity of sources, 278 difference, 224
formulation for chicken sausage, 223