Measurement of Antioxidant Activity and Capacity / Food Science and Technology (PDF)
Recent Trends and Applications
(Sprache: Englisch)
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products
Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant...
Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant...
sofort als Download lieferbar
eBook (pdf)
Fr. 170.00
inkl. MwSt.
- Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Measurement of Antioxidant Activity and Capacity / Food Science and Technology (PDF)“
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products
Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail.
A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource:
* Offers suggestions for assessing the antioxidant potential of foods and their components
* Includes strategies for the development of healthy functional food products
* Contains information for identifying antioxidant activity in the body
* Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method
Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.
Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail.
A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource:
* Offers suggestions for assessing the antioxidant potential of foods and their components
* Includes strategies for the development of healthy functional food products
* Contains information for identifying antioxidant activity in the body
* Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method
Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.
Autoren-Porträt
About the editorsResat Apak is Professor of Analytical Chemistry Division, Department of Chemistry, Faculty of Engineering, Istanbul University, Turkey.
Esra Capanoglu is Associate Professor at the Food Engineering Department, Faculty of Chemical
and Metallurgical Engineering, Istanbul Technical University, Turkey.
Fereidoon Shahidi is a University Research Professor at the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
Bibliographische Angaben
- 2017, 1. Auflage, 352 Seiten, Englisch
- Herausgegeben: Resat Apak, Esra Capanoglu, Fereidoon Shahidi
- Verlag: John Wiley & Sons
- ISBN-10: 1119135362
- ISBN-13: 9781119135364
- Erscheinungsdatum: 30.11.2017
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Grösse: 6.91 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Measurement of Antioxidant Activity and Capacity / Food Science and Technology"
0 Gebrauchte Artikel zu „Measurement of Antioxidant Activity and Capacity / Food Science and Technology“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Measurement of Antioxidant Activity and Capacity / Food Science and Technology".
Kommentar verfassen