Antioxidants and Functional Components in Aquatic Foods (eBook)

Hordur G. Kristinsson (Herausgeber)

eBook Download: EPUB

2014 | 1. Auflage
344 Seiten
John Wiley & Sons (Verlag)
978-1-118-85512-6 (ISBN)

Infos

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.

Autor

Hordur G. Kristinsson, Ph.D., is Chief Science Office and EVP of Matis Ltd and Adjunct Associate Professor of Seafood Chemistry in the Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL. Dr. Kristinsson is the co-editor of Modified Atomospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide and Reduced Oxygen Packaging.

Produkt-Details

• Erscheint lt. Verlag: 15.4.2014
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Antioxidantien • Fischwanderung • Fleisch, Fisch, Geflügel • Fleisch, Fisch, Geflügel • Food Science & Technology • Functional Food • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Gesundheit, Ernährung u. Diät • Gesundheit, Ernährung u. Diät • Gesundheits- u. Sozialwesen • Health & Social Care • Health, Diet & Nutrition • Lebensmittelforschung u. -technologie • Meat, Fish & Poultry • Meeresfrüchte • Meeresfrüchte
• ISBN-10: 1-118-85512-4 / 1118855124
• ISBN-13: 978-1-118-85512-6 / 9781118855126