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Antioxidants in Food and Biology

health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation;

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Handbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The;

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Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;

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Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;

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Food Antioxidants: Technological

Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic;

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Food Antioxidants: Technological

Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic;

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Food Antioxidants

rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and;

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Obesity

Obesity: Oxidative Stress and Dietary Antioxidants cover the science of oxidative stress in obesity and associated conditions;

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Antioxidants in Biology & Medicine

its value as a textbook for undergraduate and graduate students in life science, 'Antioxidants in Biology and Medicine' will also be a useful;

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Antioxidants in Food, Vitamins and Supplements

level, and can be easily understood by readers with a college level chemistry and biology background. Covers both oxidative stress;

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Potential Therapeutic Applications of Nano-antioxidants

This book highlights the nano-antioxidants and their potential therapeutic applications. The chapters start with basic information on free;

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Oxidation in Foods and Beverages and Antioxidant Applications

unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural;

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Oxidation in Foods and Beverages and Antioxidant Applications

unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural;

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Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production;

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Natural Antioxidants

, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these;

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Natural Antioxidants

, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these;

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Phenolic Antioxidants in Foods

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are;

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Diabetes

molecular biology to imaging in relation to diabetes. There are chapters on neuropathy, nephropathy, atherosclerosis, cardiomyopathy, and;

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Advances in Medicine & Biology

This continuing series gathers and presents original research results on the leading edge of medicine and biology. Each article has been;

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Wheat Antioxidants

mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant properties;

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Polyphenolic Antioxidants from Agri-Food Waste Biomass

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Systems Biology of Free Radicals and Antioxidants

The focus of this collection of illustrated reviews is to discuss the systems biology of free radicals and anti-oxidants. Free radical;

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Diabetes

single component of this. Since the publication of the first edition, the science of oxidative stress and free radical biology;

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The Liver

molecular biology, to whole organs in relation to the liver Bridges the trans-disciplinary divide between the basic science and mechanisms;

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Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive;

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Toxicology

molecular biology, to physiological pathology, mechanisms of action of specific toxicants, metals and other chemicals/drugs, and antioxidant;

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Biotic Type Antioxidants: the prospective search area for novel chemical drugs

The discovery of molecular and cellular mechanisms of pathology, together with the present data on drug treatment result in enhanced drug;

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