Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties, 1st Edition (Paperback) book cover

Food Oxidants and Antioxidants

Chemical, Biological, and Functional Properties, 1st Edition

Edited by Grzegorz Bartosz

CRC Press

568 pages | 97 B/W Illus.

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Description

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.

Table of Contents

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

About the Editor

Grzegorz Bartosz received his MS and PhD degrees from the University of Lodz 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 Lodz 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.

About the Series

Chemical & Functional Properties of Food Components

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Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science