Food oxidants and antioxidants [electronic resource] chemical, biological, and functional properties / edited by Grzegorz Bartosz.
Material type: TextSeries: Chemical and functional properties of food components seriesPublication details: Boca Raton : CRC Press, 2014.Description: xvii, 535 p. : illSubject(s): Genre/Form: DDC classification:- 613.2/86 23
- TX553.A3 F64 2014
Item type | Current library | Call number | Status | Date due | Barcode | |
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Ebook | TUS: Midlands, Main Library Athlone Online | eBook (Browse shelf(Opens below)) | Available |
Includes bibliographical references and index.
Includes bibliographical references.
"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"-- Provided by publisher.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.