By J. Pokorný, N Yanishlieva, M. Gordon
(Woodhead Publishing) offers a evaluation of the practical function of antioxidants and discusses how they are often successfully exploited by way of the foodstuff undefined. define structure.
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Extra resources for Antioxidants in food: practical applications
London, Chapman & Hall, 1994. Frankel E N, Lipid Oxidation, Dundee, The Oily Press, 1998. ), Atmospheric oxidation and antioxidants, Amsterdam, Elsevier Science Publishers BV, 1993. 12 References 1. , J C Allen and R J Hamilton (eds), London, Chapman & Hall, 1994, 16. © 2001 by Woodhead Publishing Ltd. 2. German Society for Fat Research, 3rd International Symposium on Deep Fat Frying, Hagen-Halden, Germany, March 20–1 2000. htm. 3. Kubow S, ‘Lipid oxidation products in food and atherogenesis’, Nutr.
German Society for Fat Research, 3rd International Symposium on Deep Fat Frying, Hagen-Halden, Germany, March 20–1 2000. htm. 3. Kubow S, ‘Lipid oxidation products in food and atherogenesis’, Nutr. , 1993 51 33–40. 4. Forss D A,‘Odor and flavor compounds from lipids’, Prog. Chem. Fats and Other Lipids, 1973 13 177–258. 5. Neff W E, Frankel E N and Weisleder D, ‘High-pressure liquid chromatography of autoxidised lipids: II. Hydroperoxy-cyclic peroxides and other secondary products from methyl linolenate’, Lipids, 1981 16 439–48.
The preventive inhibitors deactivate the active species and possible precursors of free radicals and thereby suppress the generation of free radicals and reduce the rate of oxidation. Peroxide decomposers such as thioethers, methionine and thiodipropionic acid and its esters prevent the formation of free radicals for initiation of new chain reactions. 2, are also considered as preventive antioxidants. For example, transferrin and albumin bind iron and copper. Ceruloplasmin oxidises ferrous ion, Fe2+, to the less reactive ferric ion, Fe3+.
Antioxidants in food: practical applications by J. Pokorný, N Yanishlieva, M. Gordon