Food Oxidants and Antioxidants (eBook, PDF)

Chemical, Biological, and Functional Properties
Redaktion: Bartosz, Grzegorz

• Format: PDF

Produktbeschreibung

This volume discusses the effects of naturally occurring and process-generated prooxidants 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 examines the analysis of prooxidants and antioxidants in foods, covers measurement and mechanisms of antioxidant activity, presents case studies on selected natural food antioxidants, and discusses functional antioxidant foods.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 568
• Erscheinungstermin: 21. Juni 2013
• Englisch
• ISBN-13: 9781439882429
• Artikelnr.: 40066883

Autorenporträt

Grzegorz Bartosz received his MS and PhD degrees from the University of ¿od¿ and his DSc degree from the Jagiellonian University of Cracow (Poland). Presently, he is a professor at the Department of Molecular Biophysics of the Faculty of Biology and Protection of the Environment at the University of ¿od¿ and at the Department of Biochemistry and Cell Biology of the Faculty of Biology and Agriculture of the University of Rzeszow (Poland). His research interest concentrates on reactive oxygen species and antioxidants. He is an author of more than 300 journal publications, two books, and eight book chapters.

Inhaltsangabe

Oxidation of Food Components: An Introduction. Oxidants Occurring in Food
Systems. Measuring the Oxidation Potential in Foods. Mechanisms of
Oxidation in Food Lipids. Protein Oxidation in Foods and Its Prevention.
Use of Added Oxidants in Food Processing. Effects of Oxidation on Sensory
Characteristics of Food Components during Processing and Storage. Effects
of Oxidation on the Nutritive and Health-Promoting Value of Food
Components. Natural Antioxidants in Food Systems. Antioxidants Generated in
Foods as a Result of Processing. Mechanisms of Antioxidant Activity.
Measuring the Antioxidant Activity of Food Components. Measuring the
Antioxidant Activity of Apple Products. Antioxidant and Prooxidant Activity
of Food Components. Bioavailability and Antioxidant Activity of
Curcuminoids and Carotenoids in Humans. Case Studies on Selected Natural
Food Antioxidants. Functional Antioxidant Foods. Concluding Remarks. Index.