Natural Antioxidants: Chemistry, Health Effects, and Applications
The American Oil Chemists Society, 1997 - Antioxidants - 414 pages
This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.
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Antioxidant Activity of Carnosine
Antioxidant Properties of Maillard Reaction
Controlling Oxidation and WarmedOver Flavor
Prediction of Oxidative Stability
EPR Studies of Plant Polyphenols
Measurement of Lipid Oxidation
Application of Proton Nuclear Magnetic Resonance
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