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Lipid oxidation in food and biological systemsa physical chemistry perspective /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Lipid oxidation in food and biological systemsedited by Carlos Bravo-Diaz.
Reminder of title:	a physical chemistry perspective /
other author:	Bravo Diaz, Carlos.
Published:	Cham :Springer International Publishing :2022.
Description:	xiii, 477 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	LipidsOxidation.
Online resource:	https://doi.org/10.1007/978-3-030-87222-9
ISBN:	9783030872229$q(electronic bk.)

Lipid oxidation in food and biological systemsa physical chemistry perspective /
Lipid oxidation in food and biological systemsa physical chemistry perspective /[electronic resource] :edited by Carlos Bravo-Diaz. - Cham :Springer International Publishing :2022. - xiii, 477 p. :ill. (some col.), digital ;24 cm.

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.

ISBN: 9783030872229$q(electronic bk.)

Standard No.: 10.1007/978-3-030-87222-9doiSubjects--Topical Terms:

301998
Lipids
--Oxidation.

LC Class. No.: QP751 / .L56 2022

Dewey Class. No.: 572.57

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245 0 0 $a Lipid oxidation in food and biological systems $h [electronic resource] : $b a physical chemistry perspective / $c edited by Carlos Bravo-Diaz.
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300 $a xiii, 477 p. : $b ill. (some col.), digital ; $c 24 cm.
520 $a 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.
650 0 $a Lipids $x Oxidation. $3 301998
650 1 4 $a Food Chemistry. $3 911838
650 2 4 $a Lipidology. $3 286297
650 2 4 $a Physical Chemistry. $3 273698
650 2 4 $a Organic Chemistry. $3 274120
650 2 4 $a Nutrition. $3 192796
700 1 $a Bravo Diaz, Carlos. $3 919015
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