Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties: 18 (Chemical & Functional Properties of Food Components) - Image 1

Price loading...

CRC Press Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties: 18 (Chemical & Functional Properties of Food Components)

Name: Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties: 18 (Chemical & Functional Properties of Food Components)
Brand: CRC Press

Low Fat

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

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.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 143988241X
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 21 June 2013
Listed Since: 03 June 2011

Barcode

No barcode data available

CRC Press Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties: 18 (Chemical & Functional Properties of Food Components)

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Chemical & Functional Properties of Food Components)

Chemical and Functional Properties of Food Components

Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Oxidants in Biology: A Question of Balance

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

Oxidation and Antioxidants in Organic Chemistry and Biology

Natural Antioxidants: Applications in Foods of Animal Origin

Functional Foods: Biochemical and Processing Aspects, Volume 1 (Functional Foods & Nutraceuticals Series)

Chemical and Functional Properties of Food Proteins (Chemical & Functional Properties of Food Components)

Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)

Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)

Antioxidants in Food and Biology: Facts and Fiction (Oily Press Lipid Library Series No.20)

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

Handbook of Analysis of Active Compounds in Functional Foods

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Carcinogenic and Anticarcinogenic Food Components: 8 (Chemical & Functional Properties of Food Components)

Processing and Impact on Antioxidants in Beverages

Natural Antioxidants: Applications in Foods of Animal Origin

CRC Press Functional Foods: Biochemical and Processing Aspects Vol 2

Antioxidants in Foods

Handbook of Antioxidants for Food Preservation (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Postharvest Oxidative Stress in Horticultural Crops