Antioxidants and functional components in aquatic foods - Kristinsson, Hordur G. (Chichester, West Sussex : Wiley Blackwell, 2014)
1. Oxidation in aquatic foods and analysis methods / Magnea G. Karlsdottir, Holly T. Petty , and Hordur G. Kristinsson -- 2. Protein oxidation in aquatic foods / Caroline P. Baron -- 3. Influence of processing on lipids and lipid oxidation in aquatic foods / Sivakumar Raghavan and Hordur G. Kristinsson -- 4. Strategies to minimize lipid oxidation of aquatic food products post harvest / Huynh Nguyen Duy Bao and Toshiaki Ohshima -- 5. Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids / Charlotte Jacobsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sorensen, K. H. Sabeena Farvin, and Nina Skall Nielsen -- 6. Methods for assessing the antioxidative activity of aquatic food compounds / Holmfridur Sveinsdottir, Patricia Y. Hamaguchi, Hilma Eidsdottir Bakken, and Hordur G. Kristinsson --7. Influence of fish consumption and some of its individual constituents on oxidative stress in cells, animals, and humans / Britt Gabrielsson, Niklas Andersson, and Ingrid Undeland -- 8. Marine antioxidants: polyphenols and carotenoids from algae / Kazuo Miyashita -- 9. Fish protein hydrolysates: production, bioactivities, and applications / Soottawat Benjakul, Suthasinee Yarnpakdee, Theeraphol Senphan, Sigrun M. Halldorsdottir, and Hordur G. Kristinsson -- 10. Antioxidant properties of marine macroalgae / Tao Wang, Rosa Jonsdottir, Gudrun Olafsdottir, and Hordur G. Kristinsson.
Includes bibliographical references and index.
Keywords: Functional foods; Antioxidants; Aquatic resources; Fisheries