×


We Sell 100% ORIGINAL Books ONLY.

Lipid Oxidation In Food And Biological Systems A Physical Chemistry Perspective (Hb 2022) at Meripustak

Lipid Oxidation In Food And Biological Systems A Physical Chemistry Perspective (Hb 2022) by BRAVO-DIAZ C., SPRINGER

Books from same Author: BRAVO-DIAZ C.

Books from same Publisher: SPRINGER

Related Category: Author List / Publisher List


  • Price: ₹ 13295.00/- [ 17.00% off ]

    Seller Price: ₹ 11035.00

Sold By: Meripustak      Click for Bulk Order

Free Shipping (for orders above ₹ 499) *T&C apply.

In Stock

Estimated Delivery Time : 11-Oct-2022


Click for International Orders
  • We deliver across all postal codes in India

  • MeriPustak’s books are 100 % New & Original copy
  • General Information  
    Author(s)BRAVO-DIAZ C.
    PublisherSPRINGER
    ISBN9783030872212
    Pages477
    BindingHardbound
    LanguageEnglish
    Publish YearMarch 2022

    Description

    SPRINGER Lipid Oxidation In Food And Biological Systems A Physical Chemistry Perspective (Hb 2022) by BRAVO-DIAZ C.

    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. See attachments