000 02546nam a2200445 i 4500
005 20250918235536.0
008 140623t2014 flua b 001 0 eng
020 _a9781439882412 (hardback)
_cRM554.43
020 _a143988241X (hardback)
039 9 _a201608291558
_bfadza
_c201606211103
_dfashihah
_c201501090949
_drosli
_c201501060903
_dfakrul
_y06-23-2014
_zfakrul
040 _aDLC
_beng
_erda
_cDLC
_dYDX
_dBTCTA
_dOCLCO
_dUKMGB
_dYDXCP
_dOCLCF
_dCOO
_dAGL
090 _aTX553.A3F636
090 _aTX553.A3
_bF636
090 _aTX553.A3
_bF686 2014 9
245 0 0 _aFood oxidants and antioxidants :
_bchemical, biological, and functional properties /
_cedited by Grzegorz Bartosz.
264 1 _aBoca Raton :
_bCRC Press,
_c[2014].
264 4 _c©2014.
300 _axvii, 550 pages :
_billustrations ;
_c24 cm.
336 _atext
_2rdacontent
337 _aunmediated
_2rdamedia
338 _avolume
_2rdacarrier
490 1 _aChemical and functional properties of food components series
504 _aIncludes bibliographical references and index.
520 _a'This volume discusses the effects of naturally occurring and process-generated pro-oxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health promoting activity, and safety aspects of foods. It demonstrates the analysis of pro-oxidants and antioxidants in foods, their mechanism and activity, their chemistry and biochemistry, and the practical considerations of healthy food production and marketing'--
_cProvided by publisher.
650 0 _aFood additives.
650 0 _aOxidizing agents.
650 0 _aAntioxidants.
700 1 _aBartosz, G.
_q(Grzegorz),
_eeditor.
830 0 _aChemical and functional properties of food components series
907 _a.b15933404
_b2019-11-12
_c2019-11-12
942 _c01
_n0
_kTX553.A3F636
914 _avtls003563070
990 _ark4
991 _aFakulti Sains Teknologi
991 _aProgram Sains Pemakanan,Pusat Pengajian Sains Jagaan Kesihatan,FSK,KKL
998 _ad
_at
_b2014-10-06
_cm
_da
_feng
_gflu
_y0
_z.b15933404
999 _c572776
_d572776