Application of antioxidants in beverages
| dc.authorscopusid | 55664718800 | |
| dc.contributor.author | Akdemir Evrendilek, Gulsun | |
| dc.date.accessioned | 2024-09-25T19:45:29Z | |
| dc.date.available | 2024-09-25T19:45:29Z | |
| dc.date.issued | 2022 | |
| dc.department | Abant İzzet Baysal Üniversitesi | en_US |
| dc.description.abstract | As one of the most important bioactive compounds, antioxidants, derived from plants are redox active molecules, are able to eliminate free radicals as well as other reactive nitrogen and oxygen species have direct contribution to chronic diseases. They have important functions in longevity, antioxidant defense mechanism, DNA repair, and cell survival. Antioxidants can control lipid oxidation rate providing shelf life extension of foods. This function may be used to protect cells from damage caused by reactive oxygen species (ROS). Antioxidants are used in food systems because they are not toxic, effective at low concentrations, very stable during processing, and have high solubility with no off-odor, color, or taste. With an increasing demand for healthier foods and beverages, addition of antioxidants and preservation of natural antioxidant compounds have become more important. Thus, antioxidants in beverages, their function and impact in addition to effect of processing technologies on antioxidants in beverages must be reported in detail. © 2023 Elsevier Inc. All rights reserved. | en_US |
| dc.identifier.doi | 10.1016/B978-0-323-85683-6.00016-8 | |
| dc.identifier.endpage | 216 | en_US |
| dc.identifier.isbn | 978-032385683-6 | |
| dc.identifier.isbn | 978-032390377-6 | |
| dc.identifier.scopus | 2-s2.0-85142829713 | en_US |
| dc.identifier.scopusquality | N/A | en_US |
| dc.identifier.startpage | 199 | en_US |
| dc.identifier.uri | https://doi.org/10.1016/B978-0-323-85683-6.00016-8 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12491/13061 | |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.relation.ispartof | Value-Addition in Beverages through Enzyme Technology | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.snmz | YK_20240925 | en_US |
| dc.subject | Antioxidant compounds | en_US |
| dc.subject | Beer | en_US |
| dc.subject | Bioactive compounds | en_US |
| dc.subject | Fruit juice | en_US |
| dc.subject | Herbal infusions | en_US |
| dc.subject | Tea | en_US |
| dc.subject | Wine | en_US |
| dc.title | Application of antioxidants in beverages | en_US |
| dc.type | Book Chapter | en_US |
