By Grzegorz Bartosz
Food antioxidants are of basic significance for the renovation of nutrition caliber in the course of processing and garage. even if, the prestige of nutrients is determined by a stability of antioxidants and prooxidants taking place in foodstuff. Food Oxidants and Antioxidants: Chemical, organic, and practical Properties offers a single-volume reference at the results of certainly happening and process-generated prooxidants and antioxidants on quite a few features of nutrients quality.
The publication starts off with a normal creation to oxidation in foodstuff after which characterizes the most oxidants found in foodstuff, together with enzymatic oxidants. Chapters disguise oxidation capability, mechanisms of oxidation of the most foodstuff elements (proteins and lipids), addition of exogenous oxidants in the course of meals processing, and the consequences of actual brokers similar to irradiation, freeze-thawing, and excessive hydrostatic strain in the course of processing. The ebook additionally discusses the results of oxidation on sensory features of nutrients elements and analyzes how oxidation and antioxidants impact the nutritive and health-promoting positive aspects of nutrients components.
The textual content examines usual antioxidants in nutrition, together with lesser-known ones equivalent to amino acids and polysaccharides, antioxidants generated in meals due to processing, mechanisms of antioxidant task, and dimension of antioxidant task of nutrients parts. It explores the bioavailability of curcuminoid and carotenoids antioxidants and provides case experiences on common foodstuff antioxidants, providing novel extraction equipment for renovation of antioxidant task. the ultimate chapters handle sensible antioxidant meals and drinks in addition to normal rules at the results of foodstuff at the redox homeostasis of the organism.
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Extra resources for Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Chemical & Functional Properties of Food Components)
Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Chemical & Functional Properties of Food Components) by Grzegorz Bartosz