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Lipid oxidation in food and biological systemsa physical chemistry perspective /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Lipid oxidation in food and biological systemsedited by Carlos Bravo-Diaz.
其他題名:	a physical chemistry perspective /
其他作者:	Bravo Diaz, Carlos.
出版者:	Cham :Springer International Publishing :2022.
面頁冊數:	xiii, 477 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	LipidsOxidation.
電子資源:	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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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.
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