E-Book, Englisch, 568 Seiten
Bartosz Food Oxidants and Antioxidants
1. Auflage 2013
ISBN: 978-1-4398-8242-9
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Chemical, Biological, and Functional Properties
E-Book, Englisch, 568 Seiten
Reihe: Chemical & Functional Properties of Food Components
ISBN: 978-1-4398-8242-9
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
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.
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
Oxidation of Food Components—an Introduction. Oxidants Occurring in Food Systems. Measuring the Oxidation Potential in Foods. Mechanisms of Oxidation in Food Lipids. Protein Oxidation in Foods and its Prevention. Use of Added Oxidants in Food Processing. Effects of Oxidation on Sensory Characteristics of Food Components During Processing and Storage. The Effects of Oxidation on the Nutritive and Health Promoting Value of Foods Components. Natural Antioxidants in Food Systems. Antioxidants Generated in Foods Due to Processing. The Mechanisms of Antioxidant Activity. Measuring the Antioxidant Activity of Food Components. Measuring the Antioxidant Activity of Apple Products. Antioxidant and Pro-Oxidant Activity of Food Components. The Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans. Case Studies on Selected Natural Food Antioxidants. Functional Antioxidant Foods. Concluding Remarks.
