Lipid Oxidation in Food and Biological Systems
portes grátis
Lipid Oxidation in Food and Biological Systems
A Physical Chemistry Perspective
Bravo-Diaz, Carlos
Springer Nature Switzerland AG
02/2022
477
Dura
Inglês
9783030872212
15 a 20 dias
898
Descrição não disponível.
Part 1: Methods To Investigate Lipid Oxidation And Its Inhibition.- Lipid Oxidation In Food Emulsions: Analytical Challenges And Recent Developments.- Determining Antioxidant Distributions In Intact Emulsions By Kinetic Methods: Application Of Pseudophase Models.- Fluorescent Probes For Monitoring Oxidation Of Lipids And Assessment Of Antioxidant Activity.- Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies.- Part : Lipid Oxidation And Inhibition In Different Systems.- The Underrecognized Role Of The Hydroperoxyl (Hoo*) Radical In Chain Propagation Of Lipids And Its Implication In Antioxidant Activity.- Location, Orientation And Buoyance Effects Of Radical Probes As Studied By Epr.- Lipid Antioxidants -- More Than Just Lipid Radical Quenchers.- Effect Of Lipophilic And Hydrophilic Thiols On The Lipid Oxidation.- Control Of Lipid Oxidation In Oil-In Water Emulsions: Effects Of Antioxidant Partitioning And Surfactant Concentration.- EffectsOf Emulsion Droplet Size On The Distribution And Efficiency Of Antioxidants.- Nanoemulsions As Encapsulation System To Prevent Lipid Oxidation.- The Effects Of Association Colloids On Lipid Autoxidation In Bulk Oils.- Antioxidant Activity Of Edible Isothiocyanates.- Photosensitized Lipid Oxidation: Mechanisms And Consequences To Food And Health Sciences.- Part 3: Health, Biological And Nutritional Effects.- Antioxidants In Dentistry: Oxidative Stress And Periodontal Diseases.- Phytosterols As Functional Compounds And Their Oxidized Derivatives.- Amino Acids, Amino Acid Derivatives And Peptides As Antioxidans.- Plant Phenolics As Dietary Antioxidants: Insights On Their Biosynthesis, Sources, Health-Promoting Effects, Sustainable Production, And Effects On Lipid Oxidation.- Olive Oil Phenolic Compounds As Antioxidants In Functional Foods: Description, Sources And Stability.- Nutritional And Preservative Properties Of Polyphenol-Rich Olive Oil: Effect On Seafood Processing And Storage.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Lipid Oxidation;Antioxidants;Peroxidation in bulk systems;peroxidation in emulsified systems;Oxidation inhibition;Bioantioxidants;Food Emulsions;Nanoemulsions;Antioxidants Interfacial concentration;Resveratrol;Phytosterols;Mediterranean Diet Antioxidants;Antioxidants in Endodontics;pseudophase models;Oxidative Stress Effects in Human Health
Part 1: Methods To Investigate Lipid Oxidation And Its Inhibition.- Lipid Oxidation In Food Emulsions: Analytical Challenges And Recent Developments.- Determining Antioxidant Distributions In Intact Emulsions By Kinetic Methods: Application Of Pseudophase Models.- Fluorescent Probes For Monitoring Oxidation Of Lipids And Assessment Of Antioxidant Activity.- Lipid Oxidation In Meat Systems: Updated Means Of Detection And Innovative Antioxidant Strategies.- Part : Lipid Oxidation And Inhibition In Different Systems.- The Underrecognized Role Of The Hydroperoxyl (Hoo*) Radical In Chain Propagation Of Lipids And Its Implication In Antioxidant Activity.- Location, Orientation And Buoyance Effects Of Radical Probes As Studied By Epr.- Lipid Antioxidants -- More Than Just Lipid Radical Quenchers.- Effect Of Lipophilic And Hydrophilic Thiols On The Lipid Oxidation.- Control Of Lipid Oxidation In Oil-In Water Emulsions: Effects Of Antioxidant Partitioning And Surfactant Concentration.- EffectsOf Emulsion Droplet Size On The Distribution And Efficiency Of Antioxidants.- Nanoemulsions As Encapsulation System To Prevent Lipid Oxidation.- The Effects Of Association Colloids On Lipid Autoxidation In Bulk Oils.- Antioxidant Activity Of Edible Isothiocyanates.- Photosensitized Lipid Oxidation: Mechanisms And Consequences To Food And Health Sciences.- Part 3: Health, Biological And Nutritional Effects.- Antioxidants In Dentistry: Oxidative Stress And Periodontal Diseases.- Phytosterols As Functional Compounds And Their Oxidized Derivatives.- Amino Acids, Amino Acid Derivatives And Peptides As Antioxidans.- Plant Phenolics As Dietary Antioxidants: Insights On Their Biosynthesis, Sources, Health-Promoting Effects, Sustainable Production, And Effects On Lipid Oxidation.- Olive Oil Phenolic Compounds As Antioxidants In Functional Foods: Description, Sources And Stability.- Nutritional And Preservative Properties Of Polyphenol-Rich Olive Oil: Effect On Seafood Processing And Storage.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Lipid Oxidation;Antioxidants;Peroxidation in bulk systems;peroxidation in emulsified systems;Oxidation inhibition;Bioantioxidants;Food Emulsions;Nanoemulsions;Antioxidants Interfacial concentration;Resveratrol;Phytosterols;Mediterranean Diet Antioxidants;Antioxidants in Endodontics;pseudophase models;Oxidative Stress Effects in Human Health
