Başlık:
Food oxidants and antioxidants chemical, biological, and functional properties
Yazar:
Bartosz, G. (Grzegorz)
ISBN:
9781439882429
Yayın Bilgileri:
Boca Raton : CRC Press, 2014.
Fiziksel Tanımlama:
xvii, 550 p. : ill.
Seri:
Chemical and functional properties of food components series
Seri Başlığı:
Chemical and functional properties of food components series
İçerik:
ch. 1. Oxidation of food components : an introduction / Anna Ko?akowska and Grzegorz Bartosz -- ch. 2. Oxidants occurring in food systems / Manuel Pazos and Isabel Medina -- ch. 3. Measuring the oxidation potential in foods / Louise Bennett ... [et al.] -- ch. 4. Mechanisms of oxidation in food lipids / Gloria Mr̀quez-Ruiz, Francisca Holgado, and Joaqun? Velasco -- ch. 5. Protein oxidation in foods and its prevention / Caroline P. Baron -- ch. 6. Use of added oxidants in food processing / Emanuela Zanardi -- ch. 7. Effects of oxidation on sensory characteristics of food components during processing and storage / Susan Brewer -- ch. 8. Effects of oxidation on the nutritive and health-promoting value of food components / Rosario Zamora, Rosa M. Delgado, and Francisco J. Hidalgo -- ch. 9. Natural antioxidants in food systems -- ch. 10. Antioxidants generated in foods as a result of processing / Mara̕ Dolores del Castillo, Elena Ibę̀z, and Miguel Herrero -- ch. 11. Mechanisms of antioxidant activity / Klaudia Jomova, Michael Lawson, and Marian Valko -- ch. 12. Measuring the antioxidant activity of food components / Takayuki Shibamoto -- ch. 13. Measuring the antioxidant activity of apple products / Iwona Wawer -- ch. 14. Antioxidant and prooxidant activity of food components / Anna Gliszczy?ska-?wig?o and Jan Oszmia?ski -- ch. 15. Bioavailability and antioxidant activity of curcuminoids and carotenoids in humans / Alexa Kocher ... [et al.] -- ch. 16. Case studies on selected natural food antioxidants / Miguel Herrero ... [et al.] -- ch. 17. Functional antioxidant foods / Manuel Viuda-Martos, Jose A. P?ez- ?lvarez, and Juana Fern?dez-Lp?ez -- ch. 18. Concluding remarks / Grzegorz Bartosz and Izabela Sadowska-Bartosz.
Özet:
"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"-- Provided by publisher.
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