Agriculture & Allied Sciences

Natural Antioxidants
Applications in Foods of Animal Origin

Editors: Rituparna Banerjee, PhD
Arun K. Verma, PhD
Mohammed Wasim Siddiqui, PhD

Natural Antioxidants

Published. Available now.
Pub Date: May 2017
Hardback Price: $159.95
Hard ISBN: 9781771884594
E-Book ISBN: 978-1-315-36591-6
Pages: 414 pp+index
Binding Type: hardback
Notes: 9 color and 65 b/w illustrations

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.

Features of the book:
 Provides detailed information on oxidation of animal products and its effects on various quality and sensory parameters.
 Discusses natural antioxidants, their sources and extraction methods, evaluation of quality, etc.
 Details the application of natural antioxidants in various animal and marine products, including different approaches to mitigate the oxidative rancidity and other associated quality problems in animal products.
 Examines regulatory aspects, such as limitations on the uses of antioxidants from natural sources in animal products.

This unique book looks specifically at oxidation of various animal products and application of natural antioxidants. Natural Antioxidants: Applications in Foods of Animal Origin responds to the demand of food consumers and food producers for the use of natural safe and effective preservatives. It promises to become a standard reference work describing the potential of natural antioxidants in the animal food industries and promoting the use of natural extracts and fulfilling consumer demands for healthier foods.

1. Mechanism of Oxidation in Foods of Animal Origin
Manat Chaijan and Worawan Panpipat
2. Natural Antioxidants: Occurrence and Their Role in Food Preservation
Ajit Singh Bhatnagar and Rewa Kulshrestha
3. Potential Applications of Natural Antioxidants in Meat and Meat Products
Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui, B. M. Naveena, and V. V. Kulkarni
4. Natural Antioxidants: Control of Oxidation in Fish and Fish Products
Ugochukwu Anyanwu and Reza Tahergorabi

5. Natural Antioxidants in Poultry Products
A. K. Biswas, M. K. Chatli, and Gauri Jairath
6. Methods and Their Applications for Measuring and Managing Lipid Oxidation: Meat, Poultry and Seafood Products
Tom Jones
7. Application of Natural Antioxidants in Dairy Foods
Neelam Upadhyay, Veena N, Sanket Board, Ashish Kumar Singh, Sumit Arora, and Minaxi
8. Antioxidant Dietary Fiber: An Approach to Develop Healthy and Stable Meat Products
Arun K. Verma, Rituparna Banerjee, and V. Rajkumar
9. Control of Lipid Oxidation in Muscle Food by Active Packaging Technology
José M. Lorenzo, Ruben Domínguez, and Javier Carballo

About the Authors / Editors:
Editors: Rituparna Banerjee, PhD
Scientist, Livestock Products Technology. ICAR-National Research Centre on Meat, Hyderabad, India

Dr. Rituparna Banerjee is presently a Scientist in the discipline of Livestock Products Technology at the ICAR-National Research Centre on Meat, Hyderabad, India. Dr. Banerjee is primarily involved in research pertaining to meat science and technology. She has been awarded the prestigious Smt. Mira Mallik Gold Medal for securing highest marks in BVSc and AH course by West Bengal University of Animal and Fishery Sciences. She is the only candidate to qualify on All India basis as a Scientist in Livestock Product Technology for Agricultural Research Service under the Indian Council of Agricultural Research in 2015. She has published 21 peer-reviewed research articles in international and national journals, three book chapters, five lead/invited papers, and 24 abstracts. She is associated with organizing training programs in Microbial Quality for Meat Food Safety and Value Added Meat Products. She was trained in the field of Advances in Microbiology, Chemistry & Technology of Dairy Functional Foods & Nutraceuticals and Food Quality and Safety. Dr. Banerjeeis is also associated with five professional societies related to meat science and the effective dissemination of knowledge in the field of packaging of meat products. She also participated in several seminars and symposium on meat science and food safety and has presented papers on these aspects. As per Google Scholar, the citation indexes of Dr. Banerjee are 157, 7 and 6 for citation, h-index and i10-index respectively. Further as per Research Gate Citation, her impact points and RG scores are 28.26 and 19.56 respectively.

Arun K. Verma, PhD
Scientist, Livestock Products Technology, ICAR-Central Research Institute for Research on Goats (ICAR), Makhdoom, Mathura, India

Dr. Arun K. Verma is currently working as Scientist, Livestock Products Technology at ICAR-Central Research Institute for Research on Goats (ICAR), Makhdoom, Mathura, India. He is a graduate of Jawaharlal Nehru Krishi Vishwavidyalay, Jabalpur. He obtained his MVSc and PhD degree from the Indian Veterinary Research Institute, Izatnagar, Bareilly, in Livestock Products Technology. He worked as an Assistant Professor (Livestock Products Technology) at Maharashtra Animal and Fishery Sciences, University, Nagpur, and later joined the Agricultural Research Service as a Scientist in 2010. He has been working with functional meat products and food safety and traceability associated with goat products. He has 25 national and international peer-reviewed research papers, ten popular as well as review articles, and thre book chapters in his credit. He has presented more than 25 papers at various seminars, symposia, and conferences.

Mohammed Wasim Siddiqui, PhD
Assistant Professor and Scientist. Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India

Dr. Mohammed Wasim Siddiqui is an Assistant Professor and Scientist in the Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India, and author or co-author of 31 peer-reviewed research articles, 26 book chapters, two manuals, and 18 conference papers. He has ten edited and an authored books to his credit, published by Elsevier, CRC Press, Springer, and Apple Academic Press. Dr. Siddiqui has established an international peer-reviewed journal Journal of Postharvest Technology. He has been honored to be the Editor-in-Chief of two book series (Postharvest Biology and Technology and Innovations in Horticultural Science), being published by Apple Academic Press. Dr. Siddiqui is also a Senior Acquisitions Editor in Apple Academic Press, New Jersey, USA for Horticultural Science. He has been serving as an editorial board member and active reviewer of several international journals, including LWT- Food Science and Technology (Elsevier), Food Science and Nutrition (Wiley), Acta Physiologiae Plantarum (Springer), Journal of Food Science and Technology (Springer), Indian Journal of Agricultural Science (ICAR), etc. Recently, Dr Siddiqui received the Best Young Researcher Award (2015) by GRABS Educational Trust, Chennai, India, and the Young Scientist Award (2015) by Venus International Foundation, Chennai, India. He was also a recipient of the Young Achiever Award (2014) for the outstanding research work by the Society for Advancement of Human and Nature (SADHNA), Nauni, Himachal Pradesh, India, where he is an Honorary Board Member and Life Time Author. He has been an active member of the organizing committees of several national and international seminars, conferences, and summits. He is one of key members in establishing the WORLD FOOD PRESERVATION CENTER (WFPC), LLC, USA, and is currently an active associate and supporter.

Dr. Siddiqui acquired a BSc (Agriculture) degree from Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, India. He received his MSc (Horticulture) and PhD(Horticulture) degrees from Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, India, with specialization in Postharvest Technology. He was awarded an Maulana Azad National Fellowship Award from the University Grants Commission, New-Delhi, India. He is a member of Core Research Group at the Bihar Agricultural University (BAU), which provides appropriate direction and assistance in prioritizing research. He has received several grants from various funding agencies to carry out his research projects. Dr. Siddiqui has been associated wit postharvest technology and processing aspects of horticultural crops. He is very engaged in teaching (graduate and doctorate students) and research, and he has proved himself as an active scientist in the area of Postharvest Technology.

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