Mechanisms of Hemoglobin-mediated Lipid Oxidation in Muscle Foods and Its Inhibition PDF Download
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Author: Rong Li
Publisher:
ISBN:
Category :
Languages : en
Pages : 204
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Book Description
Author: Rong Li
Publisher:
ISBN:
Category :
Languages : en
Pages : 204
Get Book Here
Book Description
Author: Min Hu
Publisher: Elsevier
ISBN: 163067057X
Category : Technology & Engineering
Languages : en
Pages : 582
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Book Description
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. - Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Author: Lawrence J. Berliner
Publisher: Springer Nature
ISBN: 303047318X
Category : Science
Languages : en
Pages : 237
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Book Description
This book describes the methods of analysis and determination of oxidants and oxidative stress in biological systems. Reviews and protocols on select methods of analysis of ROS, RNS, oxygen, redox status, and oxidative stress in biological systems are described in detail. It is an essential resource for both novices and experts in the field of oxidant and oxidative stress biology.
Author: Rituparna Banerjee
Publisher: CRC Press
ISBN: 1315341697
Category : Medical
Languages : en
Pages : 247
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Book Description
In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.
Author: Michel Félétou
Publisher: Morgan & Claypool Publishers
ISBN: 1615041230
Category : Science
Languages : en
Pages : 309
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Book Description
The endothelium, a monolayer of endothelial cells, constitutes the inner cellular lining of the blood vessels (arteries, veins and capillaries) and the lymphatic system, and therefore is in direct contact with the blood/lymph and the circulating cells. The endothelium is a major player in the control of blood fluidity, platelet aggregation and vascular tone, a major actor in the regulation of immunology, inflammation and angiogenesis, and an important metabolizing and an endocrine organ. Endothelial cells controls vascular tone, and thereby blood flow, by synthesizing and releasing relaxing and contracting factors such as nitric oxide, metabolites of arachidonic acid via the cyclooxygenases, lipoxygenases and cytochrome P450 pathways, various peptides (endothelin, urotensin, CNP, adrenomedullin, etc.), adenosine, purines, reactive oxygen species and so on. Additionally, endothelial ectoenzymes are required steps in the generation of vasoactive hormones such as angiotensin II. An endothelial dysfunction linked to an imbalance in the synthesis and/or the release of these various endothelial factors may explain the initiation of cardiovascular pathologies (from hypertension to atherosclerosis) or their development and perpetuation. Table of Contents: Introduction / Multiple Functions of the Endothelial Cells / Calcium Signaling in Vascular Cells and Cell-to-Cell Communications / Endothelium-Dependent Regulation of Vascular Tone / Conclusion / References
Author: James M. Ntambi
Publisher: Academic Press
ISBN: 0128194057
Category : Science
Languages : en
Pages : 570
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Book Description
Lipid Signaling and Metabolism provides foundational knowledge and methods to examine lipid metabolism and bioactive lipid signaling mediators that regulate a broad spectrum of biological processes and disease states. Here, world-renowned investigators offer a basic examination of general lipid, metabolism, intracellular lipid storage and utilization that is followed by an in-depth discussion of lipid signaling and metabolism across disease areas, including obesity, diabetes, fatty liver disease, inflammation, cancer, cardiovascular disease and mood-related disorders. Throughout, authors demonstrate how expanding our understanding of lipid mediators in metabolism and signaling enables opportunities for novel therapeutics. Emphasis is placed on bioactive lipid metabolism and research that has been impacted by new technologies and their new potential to transform precision medicine. - Provides a clear, up-to-date understanding of lipid signaling and metabolism and the impact of recent technologies critical to advancing new studies - Empowers researchers to examine bioactive lipid signaling and metabolism, supporting translation to clinical care and precision medicine - Discusses the role of lipid signaling and metabolism in obesity, diabetes, fatty liver disease, inflammation, cancer, cardiovascular disease and mood-related disorders, among others
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276347
Category : Technology & Engineering
Languages : en
Pages : 786
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Book Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Author: E Decker
Publisher: Woodhead Publishing
ISBN: 9780081014578
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Author: N.A. Michael Eskin
Publisher: Academic Press
ISBN: 0080918085
Category : Technology & Engineering
Languages : en
Pages : 572
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Book Description
Biochemistry of Foods
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309039940
Category : Medical
Languages : en
Pages : 765
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Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
