Free Radicals In Food
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Free Radicals In Food
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Author : Michael J. Morello
language : en
Publisher:
Release Date : 2002
Free Radicals In Food written by Michael J. Morello and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The book is organized into three main sections: Food Chemistry, Antioxidants, and Nutritional Biochemistry and Health. Chapters in the Food Chemistry section cover free radical participation in Maillard reactions, emulsions and lysozymes, milk, meat, and extruded grains. This section also addresses detection of radicals by ESR and spin trapping techniques. Chapters in the Antioxidant section cover phenolic and polyphenols from seeds and tea, tannins, and isoflavonoids. Chapters in the Nutritional Biochemistry and Health section cover the influence of food antioxidants and radical damaged ingredients on oxidases, colon carinogenesis, atherosclerosis, and liver epithelial RL34 cells. The ability of specific food components and supplements to intervene in free radical reactions is believed to play a significant role in their ability to promote health and ameliorate disease. Free Radicals in Food presents specific chemical evidence to support these hypotheses.
Food And Free Radicals
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Author : Midori Hiramatsu
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29
Food And Free Radicals written by Midori Hiramatsu and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-29 with Technology & Engineering categories.
Proceedings of the First Symposium held in Yamagata, Japan, June 16, 1994
Free Radicals Food Addit Cl
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Author : Okezie I. Aruoma
language : en
Publisher: CRC Press
Release Date : 1991-04-01
Free Radicals Food Addit Cl written by Okezie I. Aruoma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-04-01 with Technology & Engineering categories.
A wide range of chemicals are added to processed foods to enhance their value as commercial products, with little consideration of what happens when the chemicals interact later with biological systems. Eight individually-authored chapters explore the impact of various food additives from the perspective of free-radical biochemistry, an emerging specialty of biochemical research. The topics include a survey of consumers' perceptions of food safety, the chemistry of additives, and the biological toxicity of free radicals. Annotation copyrighted by Book News, Inc., Portland, OR
Antioxidants In Food
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Author : Jan Pokorny
language : en
Publisher: CRC Press
Release Date : 2001-04-12
Antioxidants In Food written by Jan Pokorny and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-12 with Technology & Engineering categories.
Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
Food Antioxidants
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Author : D.L. Madhavi
language : en
Publisher: CRC Press
Release Date : 1995-10-24
Food Antioxidants written by D.L. Madhavi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-10-24 with Technology & Engineering categories.
"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
Antioxidants In Foods And Its Applications
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Author : Emad Shalaby
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-07-11
Antioxidants In Foods And Its Applications written by Emad Shalaby and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-11 with Health & Fitness categories.
Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."
Antioxidants In Food Vitamins And Supplements
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Author : Amitava Dasgupta
language : en
Publisher: Academic Press
Release Date : 2014-02-11
Antioxidants In Food Vitamins And Supplements written by Amitava Dasgupta and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-11 with Technology & Engineering categories.
Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background. Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants) Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients
Food Antioxidants
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Author : B. J. Hudson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Antioxidants written by B. J. Hudson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.
Antioxidants The Wonder Food
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Author : Dr. Bimal Chhajer
language : en
Publisher: Diamond Pocket Books (P) Ltd.
Release Date :
Antioxidants The Wonder Food written by Dr. Bimal Chhajer and has been published by Diamond Pocket Books (P) Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Natural Antioxidants
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Author : Fereidoon Shahidi
language : en
Publisher: The American Oil Chemists Society
Release Date : 1997
Natural Antioxidants written by Fereidoon Shahidi and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Medical categories.
This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.