Natural Antioxidants To Enhance The Shelf-Life Of Food, Pateiro,Mirian

Автор: Boskou, Dimitrios
Название: Frying of Food
ISBN: 1439806829 ISBN-13(EAN): 9781439806821
Издательство: Taylor&Francis
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Автор: Stone, Oliver
Название: Antioxidants: chemistry and applications
ISBN: 1682864030 ISBN-13(EAN): 9781682864036
Издательство: Неизвестно
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Цена: 24138.00 р.
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Автор: Ekiert
Название: Plant Antioxidants and Health
ISBN: 3030781593 ISBN-13(EAN): 9783030781590
Издательство: Springer
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Цена: 69876.00 р.
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Описание: This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control

Автор: Zeb Alam
Название: Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis
ISBN: 3030747670 ISBN-13(EAN): 9783030747671
Издательство: Springer
Цена: 11878.00 р.
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Описание: SECTION 1: CHEMISTRY OF PHENOLIC ANTIOXIDANTS

Chapter 1: Concept of Antioxidant

- In-vivo studies

Автор: Banerjee, Rituparna
Название: Natural Antioxidants
ISBN: 1771884592 ISBN-13(EAN): 9781771884594
Издательство: Taylor&Francis
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Цена: 16078.00 р.
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Автор: Banerjee, Rituparna
Название: Natural Antioxidants
ISBN: 1774630494 ISBN-13(EAN): 9781774630495
Издательство: Taylor&Francis
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Цена: 12707.00 р.
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Автор: Imran
Название: The Role of Natural Antioxidants in Brain Disorders
ISBN: 3031411870 ISBN-13(EAN): 9783031411878
Издательство: Springer
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Цена: 25155.00 р.
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Описание: Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson’s and Alzheimer’s diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or ?-carotene are beneficial in protecting cells, organs and tissues against oxidative damage. The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.

Автор: Aboudzadeh M. Ali
Название: Emulsion‐based Encapsulation of Antioxidants: Design and Performance
ISBN: 3030620549 ISBN-13(EAN): 9783030620547
Издательство: Springer
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Цена: 34937.00 р.
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Описание: Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems.The main aim of the book is to inspire and to guide fellow scientists and students in this field.

Автор: Bartosz, Grzegorz
Название: Food Oxidants and Antioxidants
ISBN: 143988241X ISBN-13(EAN): 9781439882412
Издательство: Taylor&Francis
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Цена: 35218.00 р.
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Автор: Madhavi, D.L.
Название: Food Antioxidants
ISBN: 082479351X ISBN-13(EAN): 9780824793517
Издательство: Taylor&Francis
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Цена: 45936.00 р.
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Автор: B. J. Hudson
Название: Food Antioxidants
ISBN: 9401068240 ISBN-13(EAN): 9789401068246
Издательство: Springer
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Цена: 12157.00 р.
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Описание: Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives.

Название: Frying of Food
ISBN: 0367383179 ISBN-13(EAN): 9780367383176
Издательство: Taylor&Francis
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Цена: 9798.00 р.
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Описание:

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nutritive and non-utritive antioxidants.

This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats (such as antioxidant vitamins and carotenoids) and minor constituents (such as phytosterols, phospholipids and hydrocarbons), which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures.

Food and lipid chemists, food technologists and product developers involved in the processing of foods by frying, and to those involved in fat and oil research, in quality assessment of heated fats, and in improving dietary fat intake profiles will find this book valuable.