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Natural Antioxidants: their availability and application in functional foods

Gajraj, Sanjeev (2006) Natural Antioxidants: their availability and application in functional foods. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Focuses on the primary plant and animal foods that have been linked with health benefits. Although a large number of biologically active compounds have been identified, it focuses on functional vegetable oil with functional compounds extracted from natural resources. Antioxidants tocopherols, phytosterols, carotenoids, flavonoids, polyphenols, lignans, anthocyanins, etc that play an important role in human health and efforts to incorporate these natural antioxidants into various food formulations and for designing of novel functional foods with prophylactic uses are considered.
Uncontrolled Keywords: functional foods Plant sources Natural antioxidants Animal sources Microbial sources nutraceutical foods
Subjects: 600 Technology > 08 Food technology > 32 Antioxidants
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2007 04:45
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1307

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