Buch, Englisch, 548 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 860 g
Challenges in Food Systems
Buch, Englisch, 548 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 860 g
ISBN: 978-0-12-810229-9
Verlag: William Andrew Publishing
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Preface
Chapter 1: Challenges in Elucidating Lipid Oxidation Mechanisms: When, Where, and How do Products Arise?
Chapter 2: Challenges in Analyzing Lipid Oxidation: Are One Product and One Sample Concentration Enough?
Chapter 3: Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water Emulsions and Bulk Oils
Chapter 4: Substrate and Droplet Size: Important Factors for Understanding Aqueous Lipid Oxidation
Chapter 5: The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions
Chapter 6: Oxidative Stability of Enzymatically Processed Oils and Fats
Chapter 7: The Polar Paradox: How an Imperfect Conceptual Framework Accelerated Our Knowledge of Antioxidant Behavior
Chapter 8: Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions: From the Polar Paradox to the Cut-Off Theory
Chapter 9: Understanding Antioxidant and Prooxidant Mechanisms of Phenolics in Food Lipids
Chapter 10: Antioxidant Evaluation and Antioxidant Activity Mechanisms
Chapter 11: Strategies to Minimize Oxidative Deterioration in Aquatic Food Products: Application of Natural Antioxidants from Edible Mushrooms
Chapter 12: The Natural Antioxidant Ergothioneine: Resources, Chemical Characterization, and Applications
Chapter 13: Rosemary and Green Tea Extracts as Natural Antioxidants: Chemistry, Technology, and Applications
Chapter 14: Using Natural Plant Extracts to Delay Lipid Oxidation in Foods
Chapter 15: Strategies to Prevent Oxidative Deterioration in Oil-in-Water Emulsion Systems: Canola-Based Phenolic Applications