Food oxidants and antioxidants  chemical, biological, and functional properties /  [electronic resource] 
edited by Grzegorz Bartosz. 
 - Boca Raton :  CRC Press,  2014. 
 - xvii, 535 p. :  ill. 
 - Chemical and functional properties of food components .
 - Chemical and functional properties of food components series. .
<br/><br/>Includes bibliographical references and index. Includes bibliographical references. 
<br/><br/> "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"-- 
<br/><br/><br/>Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 
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<br/><br/><label>Subjects--Topical Terms: </label><br/>Food additives.<br/>Oxidizing agents.<br/>Antioxidants.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX553.A3  / F64 2014 
<br/><br/><label>Dewey Class. No.: </label>613.2/86