Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Design of Nanostructures for Antimicrobial, Antioxidant and Nutraceutical Applications focuses on antimicrobial, antioxidant and nutraceutical applications of nanostructured materials. Many books discuss these subjects, but not from a pharmaceutical point-of-view. This book covers novel approaches related to the modulation of microbial biofilms, antimicrobial therapy and encapsulate polyphenols as antioxidants. Written by an internationally diverse group of academics, this book is an important reference resource for researchers, both in biomaterials science and the pharmaceutical industry.
Assesses the most recently developed nanostructures that have potential antimicrobial properties, explaining their novel mechanical aspects
Shows how nanoantibiotics can be used to more effectively treat disease
Provides a cogent summary of recent developments in nanoantimicrobial discovery, allowing readers to quickly familiarize themselves with the topic
Автор: Dharmendra K. Gupta; Jos? M. Palma; Francisco J. C Название: Antioxidants and Antioxidant Enzymes in Higher Plants ISBN: 3030091465 ISBN-13(EAN): 9783030091460 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Поставка под заказ.
Описание:
This book provides an overview of antioxidants and antioxidant enzymes and their role in the mechanisms of signaling and cellular tolerance under stress in plant systems.
Major reactive oxygen species (ROS)-scavenging/modulating enzymes include the superoxide dismutase (SOD) that dismutates O2 into H2O2, which is followed by the coordinated action of a set of enzymes including catalase (CAT), ascorbate peroxidase (APX), glutathione peroxidase (GPX) and peroxiredoxins (Prx) that remove H2O2. In addition to the ROS scavenging enzymes, a number of other enzymes are found in various subcellular compartments, which are involved in maintaining such redox homeostasis either by directly scavenging particular ROS and ROS-byproducts or by replenishing antioxidants. In that respect, these enzymes can be also considered antioxidants. Such enzymes include monodehydroascorbate reductase (MDAR), dehydroascorbate reductase (DHAR), glutathione reductase (GR), alternative oxidases (AOXs), peroxidases (PODs) and glutathione S-transferases (GSTs). Some non-enzymatic antioxidants, such as ascorbic acid (vitamin C), carotenes (provitamin A), tocopherols (vitamin E), and glutathione (GSH), work in concert with antioxidant enzymes to sustain an intracellular steady-state level of ROS that promotes plant growth, development, cell cycles and hormone signaling, and reinforces the responses to abiotic and biotic environmental stressors.
Offering a unique compilation of information on antioxidants and antioxidant enzymes, this is a valuable resource for advanced students and researchers working on plant biochemistry, physiology, biotechnology, and signaling in cell organelles, and those specializing in plant enzyme technology.
Автор: Aftab Tariq, Hakeem Khalid Rehman Название: Antioxidant Defense in Plants: Molecular Basis of Regulation ISBN: 9811679800 ISBN-13(EAN): 9789811679803 Издательство: Springer Рейтинг: Цена: 34937.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chapter 1. An overview of roles of enzymatic and non-enzymatic antioxidants in plant.- Chapter 2. Functional Characterization of the Antioxidant Enzymes in Plants Exposed to Environmental Stresses.- Chapter 3. Gene expression and role of antioxidant enzymes in crop plants under stress.- Chapter 4. Proteomic and Genomic Approaches for Antioxidant Enzymes-Mediated Defence Analyses in Higher Plants.- Chapter 5. Genetic Engineering Applications in Inducing Stress Tolerance in Plants through Antioxidants.- Chapter 6. Kinase mediated signaling cascades in plants abiotic stress physiology.- Chapter 7. Plant peroxidases: biomarkers of environmental stresses and signaling in plants.- Chapter 8. Molecular mechanisms of superoxide dismutase (SODs)-mediated defense in controlling oxidative stress in plants.- Chapter 9. Glutathione in higher plants: biosynthesis and physiological mechanisms during heat and drought-induced oxidative stress. Chapter 10. Role of Tocopherol in Conferring Abiotic Stress Tolerance in Plants.- Chapter 11. Plant glutathione transferases and their role in the mitigation of abiotic stresses.- Chapter 12. Role of ascorbic acid in alleviating abiotic stress in crop plants.- Chapter 13. CRISPR/Cas Mediated Genome Editing Technologies in Plants for Stress Resilience.- Chapter 14. Decrypting drought stress tolerance of crop plants via photosynthesis and antioxidative defense mechanisms.- Chapter 15. Role of Brassinosteroids (BRs) in modulating antioxidative defense mechanism in plants growing under abiotic and biotic stress conditions.- Chapter 16. Selenium-mediated regulation of antioxidant defense system and improved heavy metals tolerance in plants.- Chapter 17. Antioxidant defense system in plants against biotic stress.- Chapter 18. Revisiting the crucial role of reactive oxygen species and antioxidant defense in plant under abiotic stress.- Chapter 19. Plant life under changing environment: An exertion of environmental factors in oxidative stress modulation.- Chapter 20. Beneficial role of phytochemicals in oxidative stress mitigation in plants.
Описание: This book presents evidence-based approaches to diagnose and manage organic solutes, oxidative stress, and antioxidant enzymes in crop plants under abiotic stressors. It discusses strategies in abiotic stress tolerance including osmoregulation, osmoprotectants and the regulation of compatible solutes and antioxidant enzymes.
Описание: This book presents evidence-based approaches to diagnose and manage organic solutes, oxidative stress, and antioxidant enzymes in crop plants under abiotic stressors. It discusses strategies in abiotic stress tolerance including osmoregulation, osmoprotectants and the regulation of compatible solutes and antioxidant enzymes.
Автор: Patel, Mulchand S. Название: Lipoic Acid ISBN: 1420045377 ISBN-13(EAN): 9781420045376 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Sharma Ramesh Kumar, Micali Maria, Rana Bhupendra Kumar Название: Indian Herbal Medicines: Antioxidant and Antimicrobial Properties ISBN: 303080917X ISBN-13(EAN): 9783030809171 Издательство: Springer Цена: 9083.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book discusses the scope and limitations of the antimicrobial and antioxidant properties of foods as medicines or medicinal coadjuvants in traditional Indian herbal therapies.
The first chapter introduces readers to the relevance of the Ayurveda system, its holistic classification approach, applications of selected herbs and the demonstrable efficacy of herbal extracts in terms of antimicrobial susceptibility. In turn, the second chapter discusses the antimicrobial properties and kinetic mechanisms of inhibition ascribed to selected vegetable extracts. The third chapter addresses the antioxidant power of phenolic compounds from vegetable products and herbal extracts. The book closes with a review of natural antioxidant agents' role in the treatment of metabolic disorders.
Written from an Indian perspective, this book unravels the chemistry of the traditional Indian diet and its impact on health. Further, it can serve as a reference for other traditional products with similar health claims.
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation.
This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. It presents state-of-the-art research and information as well as the global regulations, labelling, and health claims of natural dietary antioxidant supplements.
Written by expert authors, the wealth of research is arranged by disease type rather than by supplement type making it much more useful to the reader. Filling a gap in the literature, the book is aimed at researchers and professionals working in food chemistry, nutrition, and health benefits.
Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products
Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail.
A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource:
Offers suggestions for assessing the antioxidant potential of foods and their components
Includes strategies for the development of healthy functional food products
Contains information for identifying antioxidant activity in the body
Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method
Written for researchers and professionals in the nutraceutical and functional food industries, academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.
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