語系:
繁體中文
English
說明(常見問題)
圖資館首頁
登入
回首頁
到查詢結果
[ author_sort:"bravo diaz, carlos." ]
切換:
標籤
|
MARC模式
|
ISBD
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$q(electronic bk.)
Lipid oxidation in food and biological systemsa physical chemistry perspective /
Lipid oxidation in food and biological systems
a physical chemistry perspective /[electronic resource] :edited by Carlos Bravo-Diaz. - Cham :Springer International Publishing :2022. - xiii, 477 p. :ill. (some col.), digital ;24 cm.
This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation. Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas.
ISBN: 9783030872229$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
Lipid oxidation in food and biological systemsa physical chemistry perspective /
LDR
:02231nmm a2200313 a 4500
001
618953
003
DE-He213
005
20220206181044.0
006
m d
007
cr nn 008maaau
008
221103s2022 sz s 0 eng d
020
$a
9783030872229$q(electronic bk.)
020
$a
9783030872212$q(paper)
024
7
$a
10.1007/978-3-030-87222-9
$2
doi
035
$a
978-3-030-87222-9
040
$a
GP
$c
GP
041
0
$a
eng
050
4
$a
QP751
$b
.L56 2022
072
7
$a
PNF
$2
bicssc
072
7
$a
TEC012000
$2
bisacsh
072
7
$a
PND
$2
thema
082
0 4
$a
572.57
$2
23
090
$a
QP751
$b
.L764 2022
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.
260
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2022.
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
710
2
$a
SpringerLink (Online service)
$3
273601
773
0
$t
Springer Nature eBook
856
4 0
$u
https://doi.org/10.1007/978-3-030-87222-9
950
$a
Chemistry and Materials Science (SpringerNature-11644)
筆 0 讀者評論
全部
電子館藏
館藏
1 筆 • 頁數 1 •
1
條碼號
館藏地
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
000000209982
電子館藏
1圖書
電子書
EB QP751 .L764 2022 2022
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
多媒體檔案
https://doi.org/10.1007/978-3-030-87222-9
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼
登入