Food Oxidants and Antioxidants (PDF)
Chemical, Biological, and Functional Properties
(Sprache: Englisch)
This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other...
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This volume discusses the effects of naturally occurring and process-generated prooxidants 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 examines the analysis of prooxidants and antioxidants in foods, covers measurement and mechanisms of antioxidant activity, presents case studies on selected natural food antioxidants, and discusses functional antioxidant foods.
Autoren-Porträt
Grzegorz Bartosz received his MS and PhD degrees from the University of Lodz and his DSc degree from the Jagiellonian University of Cracow (Poland). Presently, he is a professor at the Department of Molecular Biophysics of the Faculty of Biology and Protection of the Environment at the University of Lodz and at the Department of Biochemistry and Cell Biology of the Faculty of Biology and Agriculture of the University of Rzeszow (Poland). His research interest concentrates on reactive oxygen species and antioxidants. He is an author of more than 300 journal publications, two books, and eight book chapters.
Bibliographische Angaben
- 2013, 1. Auflage, 568 Seiten, Englisch
- Herausgegeben: Grzegorz Bartosz
- Verlag: Taylor & Francis
- ISBN-10: 1439882428
- ISBN-13: 9781439882429
- Erscheinungsdatum: 21.06.2013
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- Größe: 7.33 MB
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Englisch
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