Food oxidants and antioxidants : chemical, biological, and functional properties / edited by Grzegorz Bartosz.
Material type:
TextSeries: Chemical and functional properties of food componentsPublisher: Boca Raton : CRC Press, [2014]Description: xvii, 550 pages : illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781439882412 (hardback)Subject(s): Food additives | Oxidizing agents | Antioxidants | MEDICAL / Nutrition | TECHNOLOGY & ENGINEERING / Food ScienceDDC classification: 613.2/86 LOC classification: TX553.A3 | F64 2014Other classification: MED060000 | TEC012000 Summary: "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.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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KsTU Library General Stacks | TX553.A3 F64 2014 (Browse shelf(Opens below)) | 1 | Available | 112212 | |
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KsTU Library General Stacks | TX553.A3 F64 2014 (Browse shelf(Opens below)) | 2 | Available | 112214 | |
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KsTU Library Reference | TX553.A3 F64 2014 (Browse shelf(Opens below)) | 3 | Available | 100920 |
Includes bibliographical references and index.
"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.
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