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Lipid Oxidation in Food and Biological Systems = A Physical Chemistry Perspective /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Lipid Oxidation in Food and Biological Systems/ edited by Carlos Bravo-Diaz.
其他題名:	A Physical Chemistry Perspective /
其他作者:	Bravo-Diaz, Carlos.
面頁冊數:	XIII, 477 p. 241 illus., 89 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Nutrition. -
電子資源:	https://doi.org/10.1007/978-3-030-87222-9
ISBN:	9783030872229

Lipid Oxidation in Food and Biological Systems = A Physical Chemistry Perspective /
Lipid Oxidation in Food and Biological SystemsA Physical Chemistry Perspective /[electronic resource] :edited by Carlos Bravo-Diaz. - 1st ed. 2022. - XIII, 477 p. 241 illus., 89 illus. in color.online resource.

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 -- Effects Of 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. .

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. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation. Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas.

ISBN: 9783030872229

Standard No.: 10.1007/978-3-030-87222-9doiSubjects--Topical Terms:

581367
Nutrition.

LC Class. No.: TX541-549

Dewey Class. No.: 543

Lipid Oxidation in Food and Biological Systems = A Physical Chemistry Perspective /
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