Measurement Of Antioxidant Activity And Capacity
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Measurement Of Antioxidant Activity And Capacity
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Author : Resat Apak
language : en
Publisher: John Wiley & Sons
Release Date : 2018-02-20
Measurement Of Antioxidant Activity And Capacity written by Resat Apak and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-20 with Technology & Engineering categories.
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource: Offers suggestions for assessing the antioxidant potential of foods and their components Includes strategies for the development of healthy functional food products Contains information for identifying antioxidant activity in the body Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.
Chemical Analysis Of Antioxidant Capacity
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Author : Li Niu
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2020-06-08
Chemical Analysis Of Antioxidant Capacity written by Li Niu and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-08 with Technology & Engineering categories.
The book discusses the present strategies towards antioxidant capacity evaluation including optical, chromatography, electrochemical methods as well as photoelectrochemical technique, where the advantages, limitations and different applications are analyzed and compared. Subsequently, the corresponding analysis instruments are introduced and interpreted combining with their technical characteristics, scope and performance indicators.
Handbook Of Antioxidant Methodology
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Author : Paul D. Prenzler
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-10-20
Handbook Of Antioxidant Methodology written by Paul D. Prenzler and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-20 with Medical categories.
Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data.
Bio Farms For Nutraceuticals
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Author : Maria Teresa Giardi
language : en
Publisher: Springer Science & Business Media
Release Date : 2011-06-26
Bio Farms For Nutraceuticals written by Maria Teresa Giardi 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 2011-06-26 with Medical categories.
"Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities.
Plant Antioxidants And Health
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Author : Halina Maria Ekiert
language : en
Publisher: Springer
Release Date : 2022-06-26
Plant Antioxidants And Health written by Halina Maria Ekiert and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-26 with Science categories.
This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book’s second, main part focuses on antioxidants’ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants’ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control
Antioxidant Measurement And Applications
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Author : Fereidoon Shahidi
language : en
Publisher:
Release Date : 2007
Antioxidant Measurement And Applications written by Fereidoon Shahidi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Language Arts & Disciplines categories.
Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will cover mechanisms of action of antioxidants and analytical procedures and furthers the potential health benefits of antioxidants and their role in disease risks.
Processing And Impact On Antioxidants In Beverages
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Author : Victor R. Preedy
language : en
Publisher: Elsevier
Release Date : 2014-04-05
Processing And Impact On Antioxidants In Beverages written by Victor R. Preedy and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-05 with Technology & Engineering categories.
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods
Antioxidant Methods
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Author : Francisco Avelino
language : en
Publisher: Elsevier
Release Date : 2024-04-14
Antioxidant Methods written by Francisco Avelino and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-14 with Science categories.
Antioxidant Methods: A Guideline for Understanding and Determining Antioxidant Capacity summarizes the importance of antioxidants as a class of compounds within numerous areas of science and technology. Content shows how to measure the antioxidant capacity of an antioxidant by different methods, as well as how to relate its performance to its structure. Chapters include descriptions of protocols used to measure antioxidant capacity by different methods, highlighting experimental steps, bottlenecks, expected outcomes, advantages, limitations, and more. This is the perfect reference for biomedical science researchers looking for the right method for determining antioxidant capacity through the structure and functionalities of the compound, as well as the mechanisms involved in the antioxidant action. Elucidates the relationship between the structure and functionality of antioxidant activity Fully describes the mechanisms involved in each determination method Provides guidance on choosing the right method for your compound
Antioxidants In Foods
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Author : Isabel Seiquer
language : en
Publisher: MDPI
Release Date : 2021-06-22
Antioxidants In Foods written by Isabel Seiquer and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-22 with Medical categories.
Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.
Lipid Oxidation In Food
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Author : Allen J. St. Angelo
language : en
Publisher:
Release Date : 1992
Lipid Oxidation In Food written by Allen J. St. Angelo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with TECHNOLOGY & ENGINEERING categories.
Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of free-radical processes, prevention of lipid oxidation, methodologies for assessing lipid oxidation products, and processing effects on lipid oxidation. Commodities covered include beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods. Annotation copyright by Book News, Inc., Portland, OR