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Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz
| Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2014 |
| Descrizione fisica | 1 online resource (557 p.) |
| Disciplina | 613.286 |
| Altri autori (Persone) | BartoszG (Grzegorz) |
| Collana | Chemical and functional properties of food components |
| Soggetto topico |
Food additives
Oxidizing agents Antioxidants |
| ISBN |
0-429-18501-4
1-62870-700-3 1-4398-8242-8 |
| Classificazione | MED060000TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Chapter 16 - Case Studies on Selected Natural Food AntioxidantsChapter 17 - Functional Antioxidant Foods; Chapter 18 - Concluding Remarks; Back Cover |
| Record Nr. | UNINA-9910786827803321 |
| Boca Raton : , : CRC Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz
| Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2014 |
| Descrizione fisica | 1 online resource (557 p.) |
| Disciplina | 613.2/86 |
| Altri autori (Persone) | BartoszG (Grzegorz) |
| Collana | Chemical and functional properties of food components |
| Soggetto topico |
Food additives
Oxidizing agents Antioxidants |
| ISBN |
0-429-18501-4
1-62870-700-3 1-4398-8242-8 |
| Classificazione | MED060000TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Chapter 16 - Case Studies on Selected Natural Food AntioxidantsChapter 17 - Functional Antioxidant Foods; Chapter 18 - Concluding Remarks; Back Cover |
| Record Nr. | UNINA-9910823568003321 |
| Boca Raton, : CRC Press, 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||