Description
Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will cover mechanisms of action of antioxidants and analytical procedures and furthers the potential health benefits of antioxidants and their role in disease risks.
About the authors
Contributor Notes
Professor Shahidi is currently a University Professor in the Department of Biochemistry, Memorial University of Newfoundland, Canada. He has published over 500 scientific articles, and is an Editor for Journal of Food Lipids, a North American Editor for Food Chemistry and serves on the Editorial Board Member for several journals. He has been the recipient of the "Fellow Award" from CIFST, ACS, CIC and RSC. His current research interests focus on antioxidants and bioactives in selected plants. Chi-Tand Ho is a Professor in the Department of Food Science at Rutgers University.
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Understanding Mechanisms and Potential Health Benefits
Measurement of Antioxidant Activity and Capacity
Recent Trends and Applications
Olives and Olive Oil as Functional Foods
Bioactivity, Chemistry and Processing
Dried Fruits
Phytochemicals and Health Effects
Bio-Nanotechnology
A Revolution in Food, Biomedical and Health Sciences
Cereals and Pulses
Nutraceutical Properties and Health Benefits
Handbook of Seafood Quality, Safety and Health Applications
Recent Advances in Food and Flavor Chemistry
Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
Food Lipids
Chemistry, Flavor, and Texture
