Overview
- Traces the physical chemistry of lipid oxidation and inhibition
- Shows the application of antioxidants to food and biological systems
- Reviews the latest methods to monitor and control lipid oxidation
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Table of contents (20 chapters)
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Methods to Investigate Lipid Oxidation and Its Inhibition
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Lipid Oxidation and Inhibition in Different Systems
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Health, Biological and Nutritional Effects
Keywords
- Lipid Oxidation
- Antioxidants
- Peroxidation in bulk systems
- peroxidation in emulsified systems
- Oxidation inhibition
- Bioantioxidants
- Food Emulsions
- Nanoemulsions
- Antioxidants Interfacial concentration
- Resveratrol
- Phytosterols
- Mediterranean Diet Antioxidants
- Antioxidants in Endodontics
- pseudophase models
- Oxidative Stress Effects in Human Health
About this book
This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation.
Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas.Editors and Affiliations
About the editor
Bibliographic Information
Book Title: Lipid Oxidation in Food and Biological Systems
Book Subtitle: A Physical Chemistry Perspective
Editors: Carlos Bravo-Diaz
DOI: https://doi.org/10.1007/978-3-030-87222-9
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-87221-2Published: 07 February 2022
Softcover ISBN: 978-3-030-87224-3Published: 07 February 2023
eBook ISBN: 978-3-030-87222-9Published: 06 February 2022
Edition Number: 1
Number of Pages: XIII, 477
Number of Illustrations: 152 b/w illustrations, 89 illustrations in colour
Topics: Food Science, Lipidology, Physical Chemistry, Organic Chemistry, Nutrition