Hugendubel.info - Die B2B Online-Buchhandlung 

Merkliste
Die Merkliste ist leer.
Bitte warten - die Druckansicht der Seite wird vorbereitet.
Der Druckdialog öffnet sich, sobald die Seite vollständig geladen wurde.
Sollte die Druckvorschau unvollständig sein, bitte schliessen und "Erneut drucken" wählen.

Lipid Oxidation in Food and Biological Systems

A Physical Chemistry Perspective
BuchGebunden
477 Seiten
Englisch
Springererschienen am07.02.20221st ed. 2022
This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems.mehr
Verfügbare Formate
BuchGebunden
EUR192,59
BuchKartoniert, Paperback
EUR192,59
E-BookPDF1 - PDF WatermarkE-Book
EUR181,89

Produkt

KlappentextThis book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems.
Zusammenfassung
Traces the physical chemistry of lipid oxidation and inhibition

Shows the application of antioxidants to food and biological systems

Reviews the latest methods to monitor and control lipid oxidation
Details
ISBN/GTIN978-3-030-87221-2
ProduktartBuch
EinbandartGebunden
Verlag
Erscheinungsjahr2022
Erscheinungsdatum07.02.2022
Auflage1st ed. 2022
Seiten477 Seiten
SpracheEnglisch
IllustrationenXIII, 477 p. 241 illus., 89 illus. in color.
Artikel-Nr.50012317

Inhalt/Kritik

Inhaltsverzeichnis
Part 1: Methods To Investigate Lipid Oxidation And Its Inhibition.- Lipid Oxidation In Food Emulsions: Analytical Challenges And Recent Developments.- Determining Antioxidant Distributions In Intact Emulsions By Kinetic Methods: Application Of Pseudophase Models.- Fluorescent Probes For Monitoring Oxidation Of Lipids And Assessment Of Antioxidant Activity.- Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies.- Part : Lipid Oxidation And Inhibition In Different Systems.- The Underrecognized Role Of The Hydroperoxyl (Hoo-) Radical In Chain Propagation Of Lipids And Its Implication In Antioxidant Activity.- Location, Orientation And Buoyance Effects Of Radical Probes As Studied By Epr.- Lipid Antioxidants -- More Than Just Lipid Radical Quenchers.- Effect Of Lipophilic And Hydrophilic Thiols On The Lipid Oxidation.- Control Of Lipid Oxidation In Oil-In Water Emulsions: Effects Of Antioxidant Partitioning And Surfactant Concentration.- EffectsOf Emulsion Droplet Size On The Distribution And Efficiency Of Antioxidants.-  Nanoemulsions As Encapsulation System To Prevent Lipid Oxidation.- The Effects Of Association Colloids On Lipid Autoxidation In Bulk Oils.- Antioxidant Activity Of Edible Isothiocyanates.- Photosensitized Lipid Oxidation: Mechanisms And Consequences To Food And Health Sciences.- Part 3: Health, Biological And Nutritional Effects.- Antioxidants In Dentistry: Oxidative Stress And Periodontal Diseases.- Phytosterols As Functional Compounds And Their Oxidized Derivatives.- Amino Acids, Amino Acid Derivatives And Peptides As Antioxidans.- Plant Phenolics As Dietary Antioxidants: Insights On Their Biosynthesis, Sources, Health-Promoting Effects, Sustainable Production, And Effects On Lipid Oxidation.- Olive Oil Phenolic Compounds As Antioxidants In Functional Foods: Description, Sources And Stability.- Nutritional And Preservative Properties Of Polyphenol-Rich Olive Oil: Effect On Seafood Processing And Storage.mehr

Schlagworte

Autor

Carlos Bravo-Díaz is a Full Professor of Physical Chemistry at the University of Vigo, Spain, and Honorary Professor at the Marie-Curie Sklodowska University (Lubin, Poland). His main research is focused on developing methods to model chemical reactivity in colloidal systems by employing chemical probes. Specifically, his research group analyses the effects of macromolecular, self-assembly and colloidal systems on chemical reactivity, and apply this knowledge to get chemical information about the aggregates and reactant distributions. He has been recently working on lipid oxidation reactions and, mainly, on its control by antioxidants, developing a unique - up to date - chemical kinetic method to determine antioxidant distributions and their interfacial concentrations in intact oil-in-water emulsions, in collaboration with Professor L. S. Romsted at Rutgers, The State University of New Jersey (New Jersey, USA).
Weitere Artikel von
Herausgegeben:Bravo-Diaz, Carlos