Food oxidants and antioxidants : chemical, biological, and functional properties /: chemical, biological, and functional properties. ([2014])

• Record Type: Book
• Further Information: Note: Edited by Grzegorz Bartosz.
• Editors: Bartosz, G (Grzegorz)
• Contents: Ch. 1. Oxidation of food components : an introduction / Anna Kołakowska 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 [and others] -- ch. 4. Mechanisms of oxidation in food lipids / Gloria Márquez-Ruiz, Francisca Holgado, and Joaqun̕ 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 / María Dolores del Castillo, Elena Ibáñez, 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 Gliszczyńska-Świgło and Jan Oszmiański -- ch. 15. Bioavailability and antioxidant activity of curcuminoids and carotenoids in humans / Alexa Kocher [and others] -- ch. 16. Case studies on selected natural food antioxidants / Miguel Herrero [and others] -- ch. 17. Functional antioxidant foods / Manuel Viuda-Martos, Jose A. Přez- ℓlvarez, and Juana Fernǹdez-Lp̤ez -- ch. 18. Concluding remarks / Grzegorz Bartosz and Izabela Sadowska-Bartosz.
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2014
• Extent: 1 online resource (xvii, 550 pages), illustrations
• Subjects: 613.2/86; Food additives; Oxidizing agents; Antioxidants; MEDICAL -- Nutrition; TECHNOLOGY & ENGINEERING -- Food Science; HEALTH & FITNESS -- Healthy Living; HEALTH & FITNESS -- Holism; HEALTH & FITNESS -- Reference; MEDICAL -- Preventive Medicine; Antioxidants; Food additives; Oxidizing agents; Electronic books
• Languages: English
• ISBNs: 1439882428; 9781439882429; 9781628707007; 1628707003
• Related ISBNs: 9781439882412; 143988241X
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.