Lipid Oxidation in Food and Biological Systems
A Physical Chemistry Perspective
Carlos Bravo-Diaz (Redaktør)
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 mer
- Vår pris
- 2363,-
(Innbundet)
Fri frakt!
Leveringstid:
Sendes innen 21 dager
Innbundet
Legg i
Innbundet
Legg i
Vår pris:
2363,-
(Innbundet)
Fri frakt!
Leveringstid:
Sendes innen 21 dager
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.
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.
- FAKTA
-
Utgitt:
2022
Forlag: Springer Nature Switzerland AG
Innbinding: Innbundet
Språk: Engelsk
Sider: 477
ISBN: 9783030872212
Format: 24 x 16 cm
- KATEGORIER:
- VURDERING
-
Gi vurdering
Les vurderinger
See attachments
Carlos Bravo-Diaz 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).