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: | |
|---|---|
| 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: | |
| ISBN: | 1439882428 9781439882429 9781628707007 1628707003 9781439882412 143988241X |
| Physical Description: | 1 online resource (xvii, 550 pages) : illustrations |
Cover
Table of contents
| LEADER | 04741cam a2200445 i 4500 | ||
|---|---|---|---|
| 001 | kn-ocn854497663 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 130712s2013 flua ob 001 0 eng d | ||
| 040 | |a YDXCP |b eng |e rda |e pn |c YDXCP |d OCLCO |d CUV |d KNOVL |d OCLCF |d OCLCQ |d CRCPR |d OCLCQ |d N$T |d UAB |d E7B |d N15 |d EBLCP |d DEBSZ |d OCLCQ |d Z5A |d OTZ |d YDX |d SAV |d OCLCQ |d TKN |d OCLCQ |d K6U |d OCLCO |d OCLCQ |d SFB |d OCLCQ |d OCLCO |d OCLCL |d SXB |d OCLCQ | ||
| 020 | |a 1439882428 |q (electronic bk.) | ||
| 020 | |a 9781439882429 |q (electronic bk.) | ||
| 020 | |a 9781628707007 |q (electronic bk.) | ||
| 020 | |a 1628707003 |q (electronic bk.) | ||
| 020 | |z 9781439882412 |q (hardback) | ||
| 020 | |z 143988241X |q (hardback) | ||
| 035 | |a (OCoLC)854497663 |z (OCoLC)853361291 |z (OCoLC)857368658 |z (OCoLC)867190005 |z (OCoLC)919520795 |z (OCoLC)994900029 |z (OCoLC)1003514486 |z (OCoLC)1004137081 |z (OCoLC)1086962184 | ||
| 245 | 0 | 0 | |a Food oxidants and antioxidants : |b chemical, biological, and functional properties / |c edited by Grzegorz Bartosz. |
| 264 | 1 | |a Boca Raton : |b CRC Press, |c [2014] | |
| 300 | |a 1 online resource (xvii, 550 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Chemical and functional properties of food components series | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 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. | ||
| 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 [and others] -- ch. 4. Mechanisms of oxidation in food lipids / Gloria Márquez-Ruiz, Francisca Holgado, and Joaqun̕ 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 Ibáñez, 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 [and others] -- ch. 16. Case studies on selected natural food antioxidants / Miguel Herrero [and others] -- ch. 17. Functional antioxidant foods / Manuel Viuda-Martos, Jose A. Přez- ℓlvarez, and Juana Fernǹdez-Lp̤ez -- ch. 18. Concluding remarks / Grzegorz Bartosz and Izabela Sadowska-Bartosz. | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 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), |e editor. |1 https://id.oclc.org/worldcat/entity/E39PBJvt9tWrPyXtXbbdY897HC | |
| 776 | 0 | 8 | |i Print version: |t Food oxidants and antioxidants. |d Boca Raton, FL : CRC Press, [2014] |z 9781439882412 |w (DLC) 2012048741 |w (OCoLC)727702614 |
| 830 | 0 | |a Chemical and functional properties of food components series. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFOACBFP5/food-oxidants-and?kpromoter=marc |y Full text |
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