Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of natur
eBook - PDF
Food Oxidants and Antioxidants
Chemical, Biological, and Functional Properties
- 557 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
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Table of contents
- 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 Components
- Chapter 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 Antioxidants
- Chapter 17 - Functional Antioxidant Foods
- Chapter 18 - Concluding Remarks
- Back Cover
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Yes, you can access Food Oxidants and Antioxidants by Grzegorz Bartosz in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over 1.5 million books available in our catalogue for you to explore.