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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Bibliographic Details
Other Authors: Bartosz, G.
Format: eBook
Language: English
Published: Boca Raton : CRC Press, 2014.
Series: Chemical and functional properties of food components series.
Subjects:
Food additives.
Oxidizing agents.
Antioxidants.
elektronické knihy
electronic books
ISBN: 9781439882429
Physical Description: xvii, 550 p. : ill.

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Table of contents

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999 |c 75718  |d 75718 
020 |a 9781439882429  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
245 0 0 |a Food oxidants and antioxidants  |h [elektronický zdroj] :  |b chemical, biological, and functional properties /  |c edited by Grzegorz Bartosz. 
260 |a Boca Raton :  |b CRC Press,  |c 2014. 
300 |a xvii, 550 p. :  |b ill. 
490 1 |a Chemical and functional properties of food components series 
504 |a Includes bibliographical references and index. 
505 0 |a ch. 1. Oxidation of food components : an introduction / Anna Kołakowska and Grzegorz Bartosz -- ch. 2. Oxidants occurring in food systems / Manuel Pazos and Isabel Medina -- ch. 3. Measuring the oxidation potential in foods / Louise Bennett ... [et al.] -- ch. 4. Mechanisms of oxidation in food lipids / Gloria Márquez-Ruiz, Francisca Holgado, and Joaqun? Velasco -- ch. 5. Protein oxidation in foods and its prevention / Caroline P. Baron -- ch. 6. Use of added oxidants in food processing / Emanuela Zanardi -- ch. 7. Effects of oxidation on sensory characteristics of food components during processing and storage / Susan Brewer -- ch. 8. Effects of oxidation on the nutritive and health-promoting value of food components / Rosario Zamora, Rosa M. Delgado, and Francisco J. Hidalgo -- ch. 9. Natural antioxidants in food systems -- ch. 10. Antioxidants generated in foods as a result of processing / María Dolores del Castillo, Elena Ibánez, and Miguel Herrero -- ch. 11. Mechanisms of antioxidant activity / Klaudia Jomova, Michael Lawson, and Marian Valko -- ch. 12. Measuring the antioxidant activity of food components / Takayuki Shibamoto -- ch. 13. Measuring the antioxidant activity of apple products / Iwona Wawer -- ch. 14. Antioxidant and prooxidant activity of food components / Anna Gliszczyńska-Świgło and Jan Oszmiański -- ch. 15. Bioavailability and antioxidant activity of curcuminoids and carotenoids in humans / Alexa Kocher ... [et al.] -- ch. 16. Case studies on selected natural food antioxidants / Miguel Herrero ... [et al.] -- ch. 17. Functional antioxidant foods / Manuel Viuda-Martos, Jose A. Přez- llvarez, and Juana Fern?dez-Lp?ez -- ch. 18. Concluding remarks / Grzegorz Bartosz and Izabela Sadowska-Bartosz. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "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"--  |c Provided by publisher. 
650 0 |a Food additives. 
650 0 |a Oxidizing agents. 
650 0 |a Antioxidants. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Bartosz, G.  |q (Grzegorz) 
776 1 |z 9781439882412 (hardback) 
830 0 |a Chemical and functional properties of food components series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b15062  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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