Food Oxidants and Antioxidants —— Chemical, Biological, and Functional Properties

----- 食品氧化剂和抗氧化剂

ISBN: 9781138199699 出版年：2013 页码：557 CRC Press

Oxidation of Food Components: An Introduction Anna Kolakowska and Grzegorz Bartosz Oxidants Occurring in Food Systems Manuel Pazos and Isabel Medina Measuring the Oxidation Potential in Foods Louise Bennett, Amy Logan, Netsanet Shiferaw- Terefe, Tanoj Singh, and Robyn Warner Mechanisms of Oxidation in Food Lipids Gloria Marquez-Ruiz, Francisca Holgado, and Joaquin Velasco Protein Oxidation in Foods and Its Prevention Caroline P. Baron Use of Added Oxidants in Food Processing Emanuela Zanardi Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage Susan Brewer Effects of Oxidation on the Nutritive and Health-Promoting Value of Food Components Rosario Zamora, Rosa M. Delgado, and Francisco J. Hidalgo Natural Antioxidants in Food Systems Petras Rimantas Venskutonis Antioxidants Generated in Foods as a Result of Processing Maria Dolores del Castillo, Elena Ibanez, and Miguel Herrero Mechanisms of Antioxidant Activity Klaudia Jomova, Michael Lawson, and Marian Valko Measuring the Antioxidant Activity of Food Components Takayuki Shibamoto Measuring the Antioxidant Activity of Apple Products Iwona Wawer Antioxidant and Prooxidant Activity of Food Components Anna Gliszczynska-Swiglo and Jan Oszmianski Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans Alexa Kocher, Christina Schiborr, Daniela Weber, Tilman Grune, and Jan Frank Case Studies on Selected Natural Food Antioxidants Miguel Herrero, Jose A. Mendiola, Alejandro Cifuentes, and Elena Ibanez Functional Antioxidant Foods Manuel Viuda-Martos, Jose A. Perez- Alvarez, and Juana Fernandez-Lopez Concluding Remarks Grzegorz Bartosz and Izabela Sadowska-Bartosz