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Titlebook: Lipid Oxidation in Food and Biological Systems; A Physical Chemistry Carlos Bravo-Diaz Book 2022 The Editor(s) (if applicable) and The Auth

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發(fā)表于 2025-3-21 18:13:35 | 只看該作者 |倒序瀏覽 |閱讀模式
書目名稱Lipid Oxidation in Food and Biological Systems
副標題A Physical Chemistry
編輯Carlos Bravo-Diaz
視頻videohttp://file.papertrans.cn/587/586852/586852.mp4
概述Traces the physical chemistry of lipid oxidation and inhibition.Shows the application of antioxidants to food and biological systems.Reviews the latest methods to monitor and control lipid oxidation
圖書封面Titlebook: Lipid Oxidation in Food and Biological Systems; A Physical Chemistry Carlos Bravo-Diaz Book 2022 The Editor(s) (if applicable) and The Auth
描述.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
出版日期Book 2022
關鍵詞Lipid Oxidation; Antioxidants; Peroxidation in bulk systems; peroxidation in emulsified systems; Oxidati
版次1
doihttps://doi.org/10.1007/978-3-030-87222-9
isbn_softcover978-3-030-87224-3
isbn_ebook978-3-030-87222-9
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
The information of publication is updating

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