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Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

Authors
Publisher Taylor & Francis Inc
Year 21/06/2013
Pages 568
Version hardback
Readership level General/trade
Language English
ISBN 9781439882412
Categories Dietetics & nutrition
$283.20 (with VAT)
1 258.95 PLN / €269.92 / £234.31
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Book description

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 naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality.

The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components.

The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

Table of contents

Oxidation of Food Components: An Introduction

Anna Kolakowska and Grzegorz Bartosz



Oxidants Occurring in Food Systems

Manuel Pazos and Isabel Medina



Measuring the Oxidation Potential in Foods

Louise Bennett, Amy Logan, Netsanet Shiferaw- Terefe, Tanoj Singh, and Robyn Warner



Mechanisms of Oxidation in Food Lipids

Gloria Marquez-Ruiz, Francisca Holgado, and Joaquin Velasco



Protein Oxidation in Foods and Its Prevention

Caroline P. Baron



Use of Added Oxidants in Food Processing

Emanuela Zanardi



Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage

Susan Brewer



Effects of Oxidation on the Nutritive and Health-Promoting Value of Food Components

Rosario Zamora, Rosa M. Delgado, and Francisco J. Hidalgo



Natural Antioxidants in Food Systems

Petras Rimantas Venskutonis



Antioxidants Generated in Foods as a Result of Processing

Maria Dolores del Castillo, Elena Ibanez, and Miguel Herrero



Mechanisms of Antioxidant Activity

Klaudia Jomova, Michael Lawson, and Marian Valko



Measuring the Antioxidant Activity of Food Components

Takayuki Shibamoto



Measuring the Antioxidant Activity of Apple Products

Iwona Wawer



Antioxidant and Prooxidant Activity of Food Components

Anna Gliszczynska-Swiglo and Jan Oszmianski



Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans

Alexa Kocher, Christina Schiborr, Daniela Weber, Tilman Grune, and Jan Frank



Case Studies on Selected Natural Food Antioxidants

Miguel Herrero, Jose A. Mendiola, Alejandro Cifuentes, and Elena Ibanez



Functional Antioxidant Foods

Manuel Viuda-Martos, Jose A. Perez- Alvarez, and Juana Fernandez-Lopez



Concluding Remarks

Grzegorz Bartosz and Izabela Sadowska-Bartosz

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