000			03507cam a22003858i 4500
001			20183898
003			OSt
005			20240813134157.0
008			171212s2018 nju b 001 0 eng
010			_a 2017058596
020			_a9781119135357 (hardback)
040			_aDLC _beng _erda _cTUPM
042			_apcc
050		0	_aTX 553 _bM43 2018
245	0	0	_aMeasurement of antioxidant activity and capacity : _brecent trends and applications / _cedited by Reşat Apak, Istanbul University, Esra Çapanoğlu, Istanbul Technical University, Fereidoon Shahidi, Memorial University of Newfoundland.
250			_aFirst edition.
263			_a1802
264		1	_aHoboken, NJ, USA : _bWiley, _c2018.
300			_axiii, 337 pages ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a"A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource: Offers suggestions for assessing the antioxidant potential of foods and their components Includes strategies for the development of healthy functional food products Contains information for identifying antioxidant activity in the body Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method. Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field."-- _cProvided by publisher.
650	1	0	_aFood _xAnalysis.
650	1	0	_aAntioxidants.
650	1	0	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
700	1		_aApak, Reşat, _eeditor.
700	1		_aÇapanoğlu, Esra, _eeditor.
700	1		_aShahidi, Fereidoon, _d1951- _eeditor.
776	0	8	_iOnline version: _tMeasurement of antioxidant activity and capacity _bFirst edition. _dHoboken, NJ, USA : Wiley, 2018 _z9781119135364 _w(DLC) 2017059633
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK
999			_c1474 _d1474