p. cm.

Machine generated contents note: 1.Antioxidants and Radical Scavengers -- 1.1.Chemistry of free radicals and antioxidants -- 1.2.Types of antioxidants -- 1.3.Efficacy of different antioxidants -- 1.4.Action mechanisms of antioxidants -- 1.5.Structure--activity relationship of antioxidants -- 1.6.Fac...

Contents note continued: 3.4.Quality control of food stabilisers and thickeners -- 3.5.Analytical methods -- References -- Further reading -- 4.Sweeteners -- 4.1.Introduction to sweeteners -- 4.2.Properties of sweeteners -- 4.3.Intense sweeteners in foods -- 4.4.Bulk food sweeteners -- 4.5.Quality a...

Contents note continued: 7.2.Classification of food colourants -- 7.3.Overview of colourants -- 7.4.Chemistry of food colourants -- 7.5.Extraction from natural sources -- 7.6.Quality assurance of food colourants -- 7.7.Analytical methods -- References -- 8.Flour Treatment/Improving Agents -- 8.1.Wha...

Contents note continued: 12.Minerals and Mineral Salts -- 12.1.The importance of minerals and mineral salts -- 12.2.Inorganic mineral salts -- 12.3.Organic mineral salts -- References -- 13.Dietary Supplements -- 13.1.Introduction to dietary supplements -- 13.2.Classification of vitamins -- 13.3.Vit...

Contents note continued: 15.8.Conclusions -- References -- Further reading -- 16.Nutraceuticals and Functional Foods -- 16.1.What are nutraceuticals? -- 16.2.Classification of nutraceuticals -- 16.3.Mechanisms of action -- 16.4.Conclusion -- References -- Further reading -- 17.Nutritional Genomics:...

Contents note continued: 19.3.Types of oligosaccharides -- 19.4.Quality assessment of prebiotics -- 19.5.Conclusions -- References -- 20.Synbiotics -- 20.1.Synbiotic foods and health -- 20.2.Health benefits of synbiotics -- 20.3.Mechanism of action of synbiotics -- 20.4.The future of synbotic foods...