Welcome to Boxutech

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

View previous topic View next topic Go down

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

Post  bacsikha on Tue Jan 07, 2014 7:59 pm

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 Details

   File Size: 61189 KB
   Print Length: 568 pages
   Publisher: CRC Press; 1 edition (June 21, 2013)
   Sold by: Amazon Digital Services, Inc.
   Language: English
Food Oxidants and Antioxidants_ Chemical, Biological, and Functional Properties.txt You don't have permission to download attachments.(1 Kb) Downloaded 0 times


Posts : 2714
Points : 6398
Reputation : 55
Join date : 2011-10-24

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum