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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 mak;...
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Food Oxidants and Antioxidants
Food antioxidants are of primary importance for the preservation of food quality during processing a;...
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Food Oxidants and Antioxidants
Food antioxidants are of primary importance for the preservation of food quality during processing a;...
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Food Antioxidants: Technological
Offers comprehensive coverage of the latest toxicological, technological, and nutritional developmen;...
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Food Antioxidants: Technological
Offers comprehensive coverage of the latest toxicological, technological, and nutritional developmen;...
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Food Antioxidants
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable;...
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Antioxidants in Food and Biology
The field of antioxidants has expanded over the last six decades into a wide variety of multi-discip;...
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Polyphenolic Antioxidants from Agri-Food Waste Biomass
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Potential Therapeutic Applications of Nano-antioxidants
This book highlights the nano-antioxidants and their potential therapeutic applications. The chapter;...
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Natural Antioxidants
In the recent years, considerable research has been carried out evaluating natural substances as ant;...
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Natural Antioxidants
In the recent years, considerable research has been carried out evaluating natural substances as ant;...
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Oxidation in Foods and Beverages and Antioxidant Applications
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of unde;...
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Processing and Impact on Antioxidants in Beverages
Processing and Impact on Antioxidants in Beverages presents information key to understanding how;...
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Oxidation in Foods and Beverages and Antioxidant Applications
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of unde;...
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Wheat Antioxidants
This comprehensive reference consolidates current information on the antioxidant properties of wheat;...
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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 t;...
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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 d;...
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Nanoencapsulation of Food Bioactive Ingredients
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different na;...
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Processing and Impact on Active Components in Food
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of fo;...
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Antioxidants and Functional Components in Aquatic Foods
Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and pre;...
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Antioxidants in Food, Vitamins and Supplements
Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and ;...
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Emulsion-based Encapsulation of Antioxidants
The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challen;...
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Dietary Reference Intakes
There has been intense interest recently among the public and the media in the possibility that incr;...
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Antioxidants
In biological systems, the normal processes of oxidation (plus a minor contribution from ionising ra;...
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Leading Edge Antioxidants Research
In biological systems, the normal processes of oxidation (plus a minor contribution from ionising ra;...
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Antioxidants and Functional Foods for Neurodegenerative Disorders: Uses in Prevention and Therapy
Neurodegenerative diseases, including Alzheimer's and Parkinson's disease, are a growing problem acr;...
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