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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 medical areas.
When oil is dispersed in the form of droplets in water in the
presence of a suitable surfactant, oil-in-water (O/W) emulsions are
formed. They have unique chemical properties covering a wide range
of applications from environmental technologies to foodstuffs. In
this book, authors discuss the preparation of O/W emulsions and
their implications in environmental and food problems, covering hot
topics including the composition and spill behaviour of diluted
bitumens, the use of O/W emulsions as platforms for the synthesis
of waterborne particles, new methods to separate oil from water in
oily wastewater, emerging technologies for the preparation of O/W
emulsions, control of the oxidative status of lipids in oil by
employing antioxidants to minimize lipid oxidation, parameters
affecting O/W microbial stability and environmental issues and
evaluation of interfacial barriers created by emulsifiers.
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