1st Edition
Food Oxidants and Antioxidants Chemical, Biological, and Functional Properties
Oxidation of Food Components: An Introduction
Anna Kołakowska and Grzegorz Bartosz
Oxidants Occurring in Food Systems
Manuel Pazos and Isabel Medina
Measuring the Oxidation Potential in Foods
Louise Bennett, Amy Logan, Netsanet Shiferaw- Terefe, Tanoj Singh, and Robyn Warner
Mechanisms of Oxidation in Food Lipids
Gloria Márquez-Ruiz, Francisca Holgado, and Joaquín Velasco
Protein Oxidation in Foods and Its Prevention
Caroline P. Baron
Use of Added Oxidants in Food Processing
Emanuela Zanardi
Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage
Susan Brewer
Effects of Oxidation on the Nutritive and Health-Promoting Value of Food Components
Rosario Zamora, Rosa M. Delgado, and Francisco J. Hidalgo
Natural Antioxidants in Food Systems
Petras Rimantas Venskutonis
Antioxidants Generated in Foods as a Result of Processing
María Dolores del Castillo, Elena Ibánez, and Miguel Herrero
Mechanisms of Antioxidant Activity
Klaudia Jomova, Michael Lawson, and Marian Valko
Measuring the Antioxidant Activity of Food Components
Takayuki Shibamoto
Measuring the Antioxidant Activity of Apple Products
Iwona Wawer
Antioxidant and Prooxidant Activity of Food Components
Anna Gliszczyńska-Świgło and Jan Oszmiański
Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans
Alexa Kocher, Christina Schiborr, Daniela Weber, Tilman Grune, and Jan Frank
Case Studies on Selected Natural Food Antioxidants
Miguel Herrero, José A. Mendiola, Alejandro Cifuentes, and Elena Ibánez
Functional Antioxidant Foods
Manuel Viuda-Martos, Jose A. Pérez- Álvarez, and Juana Fernández-López
Concluding Remarks
Grzegorz Bartosz and Izabela Sadowska-Bartosz
Biography
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.
