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Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective - Couverture rigide
Synopsis
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
Carlos Bravo-Díaz is a Full Professor of Physical Chemistry at the University of Vigo, Spain, and Honorary Professor at the Marie-Curie Sklodowska University (Lubin, Poland). His main research is focused on developing methods to model chemical reactivity in colloidal systems by employing chemical probes. Specifically, his research group analyses the effects of macromolecular, self-assembly and colloidal systems on chemical reactivity, and apply this knowledge to get chemical information about the aggregates and reactant distributions. He has been recently working on lipid oxidation reactions and, mainly, on its control by antioxidants, developing a unique - up to date - chemical kinetic method to determine antioxidant distributions and their interfacial concentrations in intact oil-in-water emulsions, in collaboration with Professor L. S. Romsted at Rutgers, The State University of New Jersey (New Jersey, USA).
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Lipid Oxidation in Food and Biological Systems (eng)
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Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
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Lipid Oxidation in Food and Biological Systems
ISBN 10 : 3030872211
ISBN 13 : 9783030872212
Neuf
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Vendeur : moluna, Greven, Allemagne
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Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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.This book offers a ne. N° de réf. du vendeur 495743174
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Lipid Oxidation in Food and Biological Systems
Edité par
Springer International Publishing Feb 2022, 2022
ISBN 10 : 3030872211
ISBN 13 : 9783030872212
Neuf
Couverture rigide
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 492 pp. Englisch. N° de réf. du vendeur 9783030872212
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Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
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Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
impression à la demandeVendeur : Majestic Books, Hounslow, Royaume-Uni
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Lipid Oxidation in Food and Biological Systems
Edité par
Springer, Springer Feb 2022, 2022
ISBN 10 : 3030872211
ISBN 13 : 9783030872212
Neuf
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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -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 (Hoö) 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.- EffectsOf 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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 492 pp. Englisch. N° de réf. du vendeur 9783030872212
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Lipid Oxidation in Food and Biological Systems : A Physical Chemistry Perspective
Edité par
Springer International Publishing, 2022
ISBN 10 : 3030872211
ISBN 13 : 9783030872212
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. N° de réf. du vendeur 9783030872212
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EUR 192,59
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Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
impression à la demandeVendeur : Biblios, Frankfurt am main, HESSE, Allemagne
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Edition internationale
LIPID OXIDATION IN FOOD AND BIOLOGICAL SYSTEMS A PHYSICAL CHEMISTRY PERSPECTIVE (HB 2022)
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Etat : New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability. N° de réf. du vendeur Cvs 9783030872212
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