| 书目名称 | Lipid Oxidation in Food and Biological Systems | | 副标题 | A Physical Chemistry | | 编辑 | Carlos Bravo-Diaz | | 视频video | | | 概述 | Traces the physical chemistry of lipid oxidation and inhibition.Shows the application of antioxidants to food and biological systems.Reviews the latest methods to monitor and control lipid oxidation | | 图书封面 |  | | 描述 | .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 | | 出版日期 | Book 2022 | | 关键词 | Lipid Oxidation; Antioxidants; Peroxidation in bulk systems; peroxidation in emulsified systems; Oxidati | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-87222-9 | | isbn_softcover | 978-3-030-87224-3 | | isbn_ebook | 978-3-030-87222-9 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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发表于 2025-3-21 18:13:35
