Food oxidants and antioxidants chemical, biological, and functional properties
"This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and proce...
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| Other Authors | |
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| Format | eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press,
2014.
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| Series | Chemical and functional properties of food components series.
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| Subjects | |
| Online Access | Full text |
| ISBN | 9781439882429 |
| DOI | 10.1201/b15062 |
| Physical Description | xvii, 550 p. : ill. |
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| Summary: | "This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health promoting activity, and safety aspects of foods. It demonstrates the analysis of pro-oxidants and antioxidants in foods, their mechanism and activity, their chemistry and biochemistry, and the practical considerations of healthy food production and marketing"-- |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781439882429 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity |
| DOI: | 10.1201/b15062 |
| Physical Description: | xvii, 550 p. : ill. |