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100   $a20130131d2014      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFood oxidants and antioxidants $echemical, biological, and functional properties /$fedited by Grzegorz Bartosz
205   $a1st ed.
210   $aBoca Raton $cCRC Press$d2014
215   $a1 online resource (557 p.)
225 1 $aChemical and functional properties of food components
300   $aDescription based upon print version of record.
311   $a1-4398-8241-X 
320   $aIncludes bibliographical references and index.
320   $aIncludes bibliographical references.
327   $aFront Cover; Contents; Preface; Editor; Contributors; Abbreviations; Chapter 1 - Oxidation of Food Components: An Introduction; Chapter 2 - Oxidants Occurring in Food Systems; Chapter 3 - Measuring the Oxidation Potential in Foods; Chapter 4 - Mechanisms of Oxidation in Food Lipids; Chapter 5 - Protein Oxidation in Foods and Its Prevention; Chapter 6 - Use of Added Oxidants in Food Processing; Chapter 7 - Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage
327   $aChapter 8 - Effects of Oxidation on the Nutritive and Health-Promoting Value of Food ComponentsChapter 9 - Natural Antioxidants in Food Systems; Chapter 10 - Antioxidants Generated in Foods as a Result of Processing; Chapter 11 - Mechanisms of Antioxidant Activity; Chapter 12 - Measuring the Antioxidant Activity of Food Components; Chapter 13 - Measuring the Antioxidant Activity of Apple Products; Chapter 14 - Antioxidant and Prooxidant Activity of Food Components; Chapter 15 - Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans
327   $aChapter 16 - Case Studies on Selected Natural Food AntioxidantsChapter 17 - Functional Antioxidant Foods; Chapter 18 - Concluding Remarks; Back Cover
330   $a"This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health promoting activity, and safety aspects of foods. It demonstrates the analysis of pro-oxidants and antioxidants in foods, their mechanism and activity, their chemistry and biochemistry, and the practical considerations of healthy food production and marketing"--$cProvided by publisher.
410  0$aChemical and functional properties of food components series.
606   $aFood additives
606   $aOxidizing agents
606   $aAntioxidants
615  0$aFood additives.
615  0$aOxidizing agents.
615  0$aAntioxidants.
676   $a613.2/86
686   $aMED060000$aTEC012000$2bisacsh
701   $aBartosz$b G$g(Grzegorz)$01627080
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910823568003321
996   $aFood oxidants and antioxidants$93963482
997   $aUNINA