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Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods…mehr

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Produktbeschreibung
Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.

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  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 344
  • Erscheinungstermin: 15. April 2014
  • Englisch
  • ISBN-13: 9781118855126
  • Artikelnr.: 41073969
Autorenporträt
Hordur G. Kristinsson, Ph.D., is Chief Science Office and EVP of Matis Ltd and Adjunct Associate Professor of Seafood Chemistry in the Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL. Dr. Kristinsson is the co-editor of Modified Atomospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide and Reduced Oxygen Packaging.
Inhaltsangabe
Introduction
Overview of lipid oxidation in aquatic foods
Protein oxidation in aquatic foods and its effect on protein functionality
Endogenous pro-oxidant and antioxidant systems in aquatic animals
Influence of fish consumption on oxidative stress in humans and animals
Neurological effects of components derived from aquatic sources
Influence of fish consumption and components from aquatic foods on cardiovascular health
Role of non-heme iron in fish muscle lipid oxidation
Role of heme proteins as pro-oxidants in fish muscle systems
Antioxidative properties of the soluble fraction of fish muscle
Antioxidative properties of proteins and peptides derived from aquatic animals
Antioxidative properties of carotenoids derived from aquatic sources
Chitin and chitosan as antioxidants
Methods to assess antioxidative activity/capacity in aquatic foods
Influence of processing on lipid oxidation in aquatic foods
Strategies to minimize lipid oxidation in aquatic food products post-harvest
Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids