"Antioxidants and Functional Components in Aquatic Foods" compiles
for the first time the past and present research done on pro and
antioxidants in aquatic animals. The book addresses an area of
extreme importance for aquatic foods, since lipid oxidation leads
to such a large number of quality problems. Many of these problems
are also seen in other muscle based foods, but are exaggerated in
aquatic foods, so the book's contents will be of great use and
interest to other fields. Written by top researchers in the field,
the book offers not only general overviews of lipid oxidation in
aquatic foods and aquatic food pro and antioxidant systems, but
also covers specifics and gives the latest information on the key
pro and anti-oxidants derived from aquatic foods as well as some of
the most recent and innovative means to control lipid oxidations in
aquatic foods and food systems with fish oils. Coverage includes
the latest research on the effects aquatic foods have on oxidative
stress in the human body, an area of great interest recently.
Additionally, a chapter is devoted to the latest techniques to
measure antioxidative potential of aquatic foods, an area still in
development and one very important to the antioxidant research
community.
"Antioxidants and Functional Components in Aquatic Foods" will
be of great interest to the food science, medical, biochemical and
pharmaceutical fields for professionals who deal with aquatic food
products, muscle foods products (beef, pork, poultry etc), lipid
oxidation, and pro-oxidant and antioxidant systems.
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