Page 414 - Natural Antioxidants, Applications in Foods of Animal Origin

Index 393
VetBooks.ir carrot, 119 W

cruciferous vegetables, 120–121 Warmed-over-flavor (WOF) develop-
leafy green vegetables, 118–119 ment, 12
potato, 119 Water holding capacity (WHC), 250–251
prevention of diseases, 117–118 Water-soluble vitamin C, 45
role in maintenance of health, 117–118 Wheat bran, 319–321
tomatoes, 121–122 Whey proteins, 263
Vidarikand (Pueraria tuberosa), 281 White cabbages (Brassica oleracea var.
Virgin olive oil, 63–64 capitata), 316
Vitamin C White grape antioxidant dietary fiber
activity, 55–56 (WGDF), 327
antioxidants permitted in foodstuffs for White grape (V. vinifera, var. Airén), 327
infants and young children, 59 White wine grape pomace (WWGP),
categories of reactions, 59 306–307
concentrations in foods or plants, 55 X
in food preservation, 58–59
properties and low toxicity, 55–56 Xanthine oxidoreductase, 266
Xanthophyllomyces dendrorhous, 191
responsible for anaerobic loss of, 58–59 Xanthophylls, 66
in selected foods, 56–57
structure, 58 Y
Vitamin E. See Tocols (tocopherols and
tocotrienols) Yellowtail (Seriola quinqueradiata) dark
muscle, 20
Vitamin K1 Yogurt, 282
food applications of, 54–55
importance of, 54 Z
role of, 54 Zeaxanthin, 67
significance of dietary, 55
structure of, 54
Volatile secondary oxidation products,
220