Buku ini berjudul Antioxidants in food (Practical applications), karya Jan Pokorny, Nedyalka Yanishlieva & Michael Gordon
Pengantar Penulis
Antioxidant activity depends on many factors such as the lipid composition, antioxidant concentration, temperature, oxygen pressure, and the presence of other antioxidants and many common food components, e.g. proteins and water. Antioxidants were first used before World War II for food preservation. These early antioxidants were natural substances. They were, however, soon replaced by synthetic substances, which were cheaper, of more consistent purity, and possessed more uniform antioxidant properties. They were tested for toxicity by a range of methods in concentrations
at 100–200 times the level actually consumed, to confirm their safe use as additives.The increased use of various synthetic food additives was then challenged by consumer groups. Consumers wished to have these additives replaced by natural materials, which were considered to be more acceptable as dietary components. Industrial producers have tried to comply with consumers’ wishes, and have moved to increased use of natural antioxidants. Most natural antioxidants are common food components, and have been used in the diet for many thousands of years so that humans have adapted to their consumption. In our book we place more emphasis on natural antioxidants than on synthetic antioxidants.
at 100–200 times the level actually consumed, to confirm their safe use as additives.The increased use of various synthetic food additives was then challenged by consumer groups. Consumers wished to have these additives replaced by natural materials, which were considered to be more acceptable as dietary components. Industrial producers have tried to comply with consumers’ wishes, and have moved to increased use of natural antioxidants. Most natural antioxidants are common food components, and have been used in the diet for many thousands of years so that humans have adapted to their consumption. In our book we place more emphasis on natural antioxidants than on synthetic antioxidants.
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