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

of the development of new multipurpose drugs, within the framework of existing technological structures. This book shows approaches for;

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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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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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Emulsion-based Encapsulation of Antioxidants

emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated;

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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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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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Obesity

Obesity: Oxidative Stress and Dietary Antioxidants cover the science of oxidative stress in obes;...

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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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Carotenoids: Nutrition, Analysis And Technology

technological applications of carotenoids are considered, including biotechnology and future prospects. Written by international experts in the field;

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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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