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Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will cover mechanisms of action of antioxidants and analytical procedures and furthers the potential health benefits of antioxidants and their role in disease risks.
1. Antioxidant Measurement and Applications: An Overview ; 2. Antioxidants and Cancer Therapy: To take or not to take: That is the Question? ; 3. Antioxidants and Whole Food Phytochemicals for Cancer Prevention. ; 4. Measurement of Antioxidant Activity in Food and Biological Systems ; 5. Hydrophilic and Lipophilic Antioxidant Capacity in Foods: Measurement and in vivo Implications ; 6. Cell Culture Methods to Assess Bioactivity of Functional Foods and Dietary Supplements ; 7. Antioxidant activity of phytopolyphenols: Assessment in cell culture systems ; 8. Lipid Oxidation, Antioxidants and Spin Trapping ; 9. Regulation of Antioxidant Response Element (ARE) Pathways by Natural Chemopreventive Compounds ; 10. Method Development for Monitoring Seal Blubber Oil Oxidation Based on Propanal and Malondialdehyde Formation ; 11. PHOTOCHEM Method for Determination of Antioxidant Capacity of Plant Extracts ; 12. Antioxidants and Antioxidant Activities of Vegetables ; 13. Antioxidant Capacity of Phenolic Extracts from Selected Food By- Products ; 14. Comparative Study on Total Polyphenol Content and Total Antioxidant Activity of Tea (Camellia sinensis) ; 15. Antioxidant and Anti-Cancer Activities of Green and Black Tea polyphenols ; 16. Peanut Skin Phenolics: Extraction, Identification, Antioxidant Activity and Potential Applications ; 17. Antioxidant Activity in Relationship to Phenolic Content of Diverse Food Barley Genotype ; 18. Phytochemical Compositions and Free Radical Scavenging Capacities of Selected Cold-Pressed Edible Seed Oils ; 19. Antioxidants from Edible Seaweeds ; 20. Extraction, Separation, Detection and Antioxidant Activity of Apple Polyphenols ; 21. Impact of Berry Phytochemicals on Human Health: Effects Beyond Antioxidant ; 22. Health Benefits of Edible Berry Anthocyanins: Novel Antioxidant and Anti-Angiogenic Properties ; 23. Lutein: Separation, Antioxidant Activity and Potential Health Benefits ; 24. Vitamin C Protects Against Hydrogen Peroxide-induced Inhibition of Gap-junction Intercellular Communication through the Blocking Phosphorylation of Connexin-43 and ERK 1/2 in Rat Liver Epithelial Cells ; 25. Formation of Off-odorants during Light Exposure of Milk and its Inhibition by Antioxidants ; 26. Control of Irradiation-induced Lipid Oxidation and Volatile Sulfur Compounds Using Antioxidants in Raw Meat and Ready-to-eat Meat Products ; 27. Role of Plant-based Binders on Lipid Stability and Color of Stored Minced Beef
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- ID: 9780841274280
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