Antioxidants in food and biology: facts and fiction
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
2007
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| Schriftenreihe: | Oily Press lipid library
v. 20 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems. Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems. After reviewing the antioxidants present in various foods, the author addresses the hypothesis that the health of an individual is influenced by the efficiency of various protection systems against oxidant damage. He also considers whether or not additional or more effective natural antioxidants are needed in our diet to reduce oxidative stress from dietary and environmental factors, and to thus reduce the risk of cardiovascular disease |
| Beschreibung: | 1 Online-Ressource (xii, 254 pages illustrations) |
| ISBN: | 9780857097903 0857097903 9780955251207 0955251206 |
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems. Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems. After reviewing the antioxidants present in various foods, the author addresses the hypothesis that the health of an individual is influenced by the efficiency of various protection systems against oxidant damage. He also considers whether or not additional or more effective natural antioxidants are needed in our diet to reduce oxidative stress from dietary and environmental factors, and to thus reduce the risk of cardiovascular disease | ||
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Datensatz im Suchindex
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| author | Frankel, Edwin Nessim |
| author_facet | Frankel, Edwin Nessim |
| author_role | aut |
| author_sort | Frankel, Edwin Nessim |
| author_variant | e n f en enf |
| building | Verbundindex |
| bvnumber | BV042313073 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)860838375 (DE-599)BVBBV042313073 |
| dewey-full | 613.286 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 613 - Personal health & safety |
| dewey-raw | 613.286 |
| dewey-search | 613.286 |
| dewey-sort | 3613.286 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
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| id | DE-604.BV042313073 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780857097903 0857097903 9780955251207 0955251206 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750064 |
| oclc_num | 860838375 |
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| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xii, 254 pages illustrations) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
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| series2 | Oily Press lipid library |
| spelling | Frankel, Edwin Nessim Verfasser aut Antioxidants in food and biology facts and fiction Edwin N. Frankel 2007 1 Online-Ressource (xii, 254 pages illustrations) txt rdacontent c rdamedia cr rdacarrier Oily Press lipid library v. 20 Includes bibliographical references and index The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems. Beginning with the underlying chemistry, the book moves on to explain how the activity of antioxidants is affected at the interface of complex multiphase lipid systems and to discuss the problems of evaluating the activities of antioxidants in foods and biological systems. After reviewing the antioxidants present in various foods, the author addresses the hypothesis that the health of an individual is influenced by the efficiency of various protection systems against oxidant damage. He also considers whether or not additional or more effective natural antioxidants are needed in our diet to reduce oxidative stress from dietary and environmental factors, and to thus reduce the risk of cardiovascular disease Antioxidants fast Food / Analysis fast Food / Composition fast Antioxidants Food Composition Food Analysis http://www.sciencedirect.com/science/book/9780955251207 Verlag Volltext |
| spellingShingle | Frankel, Edwin Nessim Antioxidants in food and biology facts and fiction Antioxidants fast Food / Analysis fast Food / Composition fast Antioxidants Food Composition Food Analysis |
| title | Antioxidants in food and biology facts and fiction |
| title_auth | Antioxidants in food and biology facts and fiction |
| title_exact_search | Antioxidants in food and biology facts and fiction |
| title_full | Antioxidants in food and biology facts and fiction Edwin N. Frankel |
| title_fullStr | Antioxidants in food and biology facts and fiction Edwin N. Frankel |
| title_full_unstemmed | Antioxidants in food and biology facts and fiction Edwin N. Frankel |
| title_short | Antioxidants in food and biology |
| title_sort | antioxidants in food and biology facts and fiction |
| title_sub | facts and fiction |
| topic | Antioxidants fast Food / Analysis fast Food / Composition fast Antioxidants Food Composition Food Analysis |
| topic_facet | Antioxidants Food / Analysis Food / Composition Food Composition Food Analysis |
| url | http://www.sciencedirect.com/science/book/9780955251207 |
| work_keys_str_mv | AT frankeledwinnessim antioxidantsinfoodandbiologyfactsandfiction |