大葉大學圖書館 |

登入

回首頁

Food oxidants and antioxidants :chem...

Bartosz, G.

Food oxidants and antioxidants :chemical, biological, and functional properties /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	613.2/86
書名/作者:	Food oxidants and antioxidants : : chemical, biological, and functional properties // edited by Grzegorz Bartosz.
其他作者:	Bartosz, G.
出版者:	Boca Raton : : CRC Press,, c2014.
面頁冊數:	xvii, 550 p. : : ill. ;; 24 cm.
標題:	Food additives.
標題:	Oxidizing agents.
標題:	Antioxidants.
ISBN:	9781439882412 (hbk.) :
ISBN:	143988241X (hbk.)
書目註:	Includes bibliographical references and index.
摘要、提要註:	"This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health promoting activity, and safety aspects of foods. It demonstrates the analysis of pro-oxidants and antioxidants in foods, their mechanism and activity, their chemistry and biochemistry, and the practical considerations of healthy food production and marketing"--

Food oxidants and antioxidants :chemical, biological, and functional properties /
Food oxidants and antioxidants :chemical, biological, and functional properties /edited by Grzegorz Bartosz. - Boca Raton :CRC Press,c2014. - xvii, 550 p. :ill. ;24 cm. - Chemical and functional properties of food components series.

Includes bibliographical references and index.

"This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health promoting activity, and safety aspects of foods. It demonstrates the analysis of pro-oxidants and antioxidants in foods, their mechanism and activity, their chemistry and biochemistry, and the practical considerations of healthy food production and marketing"--

ISBN: 9781439882412 (hbk.) :NTD 5,454

LCCN: 2012048741Subjects--Topical Terms:

353509
Food additives.

LC Class. No.: TX553.A3 / F64 2014

Dewey Class. No.: 613.2/86

Food oxidants and antioxidants :chemical, biological, and functional properties /
LDR:01374cam a2200205 a 4500 001 402717
005 20140410153536.0
008 140428s2014 flua b 001 0 eng
010 $a 2012048741
020 $a 9781439882412 (hbk.) : $c NTD 5,454
020 $a 143988241X (hbk.)
040 $a DLC $b eng $c DLC $d DLC $d DYU
041 0 $a eng
050 0 0 $a TX553.A3 $b F64 2014
082 0 0 $a 613.2/86 $2 23
245 0 0 $a Food oxidants and antioxidants : $b chemical, biological, and functional properties / $c edited by Grzegorz Bartosz.
260 $a Boca Raton : $b CRC Press, $c c2014.
300 $a xvii, 550 p. : $b ill. ; $c 24 cm.
490 0 $a Chemical and functional properties of food components series
504 $a Includes bibliographical references and index.
520 $a "This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health promoting activity, and safety aspects of foods. It demonstrates the analysis of pro-oxidants and antioxidants in foods, their mechanism and activity, their chemistry and biochemistry, and the practical considerations of healthy food production and marketing"-- $c Provided by publisher.
650 0 $a Food additives. $3 353509
650 0 $a Oxidizing agents. $3 428130
650 0 $a Antioxidants. $3 427916
700 1 $a Bartosz, G. $q (Grzegorz) $3 562465