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Cover image for Food oxidants and antioxidants : chemical, biological, and functional properties
Title:
Food oxidants and antioxidants : chemical, biological, and functional properties
Series:
Chemical and functional properties of food components
Publication Information:
Boca Raton : CRC Press, 2014
Physical Description:
xvii, 550 pages : illustrations ; 24 cm.
ISBN:
9781439882412
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Item Category 1
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30000010328060 TX553.A3 F64 2014 Open Access Book Book
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Summary

Summary

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality.

The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components.

The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.


Author Notes

Grzegorz Bartosz received his MS and PhD degrees from the University of Łodź and his DSc degree from the Jagiellonian University of Cracow (Poland). Presently, he is a professor at the Department of Molecular Biophysics of the Faculty of Biology and Protection of the Environment at the University of Łodź and at the Department of Biochemistry and Cell Biology of the Faculty of Biology and Agriculture of the University of Rzeszow (Poland). His research interest concentrates on reactive oxygen species and antioxidants. He is an author of more than 300 journal publications, two books, and eight book chapters.


Table of Contents

Anna Kotakowska and Grzegorz BartoszManuel Pazos and Isabel MedinaLouise Bennett and Amy Logan and Netsanet Shiferaw-Terefe and Tanoj Singh and Robyn WarnerGloria Márquez-Ruiz and Francisca Holgado and Joaquín VelascoCaroline P. BaronEmanuela ZanardiSusan BrewerRosario Zamora and Rosa M. Delgado and Francisco J. HidalgoPetras Rimantas VenskutonisMaría Dolores del Castillo and Elena Ibáñez and Miguel HerreroKlaudia Jomova and Michael Lawson and Marian ValkoTakayuki ShibamotoIwona WawerAnna Gliszczynska-Swigto and Jan OszmianskiAlexa Kocher and Christina Schiborr and Daniela Weber and Tilman Grune and Jan FrankMiguel Herrero and José A. Mendiola and Alejandro Cifuentes and Elena IbáñezManuel Viuda-Martos and Jose A. Pérez-Álvarez and Juana Fernández-LópezGrzegorz Bartosz and Izabela Sadowska-Bartosz
Prefacep. vii
Editorp. ix
Contributorsp. xi
Abbreviationsp. xv
Chapter 1 Oxidation of Food Components: An Introductionp. 1
Chapter 2 Oxidants Occurring in Food Systemsp. 21
Chapter 3 Measuring the Oxidation Potential in Foodsp. 47
Chapter 4 Mechanisms of Oxidation in Food Lipidsp. 79
Chapter 5 Protein Oxidation in Foods and Its Preventionp. 115
Chapter 6 Use of Added Oxidants in Food Processingp. 137
Chapter 7 Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storagep. 159
Chapter 8 Effects of Oxidation on the Nutritive and Health-Promoting Value of Food Componentsp. 197
Chapter 9 Natural Antioxidants in Food Systemsp. 235
Chapter 10 Antioxidants Generated in Foods as a Result of Processingp. 303
Chapter 11 Mechanisms of Antioxidant Activityp. 325
Chapter 12 Measuring the Antioxidant Activity of Food Componentsp. 343
Chapter 13 Measuring the Antioxidant Activity of Apple Productsp. 359
Chapter 14 Antioxidant and Prooxidant Activity of Food Componentsp. 375
Chapter 15 Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humansp. 433
Chapter 16 Case Studies on Selected Natural Food Antioxidantsp. 465
Chapter 17 Functional Antioxidant Foodsp. 489
Chapter 18 Concluding Remarksp. 529
Indexp. 537
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