The Autoxidation of Highly Unsaturated Fatty Acids PDF Download

Author: Ann Curtis Noble
Publisher:
ISBN:
Category : Fatty acids
Languages : en
Pages : 366

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Book Description

Author: H. W.-S. Chan
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 320

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Book Description

Author: Rob Roy McGregor
Publisher:
ISBN:
Category : Fatty acids
Languages : en
Pages : 16

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Book Description

Author: M.G. Simic
Publisher: Springer Science & Business Media
ISBN: 1475793510
Category : Technology & Engineering
Languages : en
Pages : 652

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Book Description
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.

Author: The Hormel Institute. University of Minnesota
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Sanju Bala Dhull
Publisher: CRC Press
ISBN: 1000196860
Category : Health & Fitness
Languages : en
Pages : 168

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Book Description
Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations. Essential Fatty Acids: Sources, Processing Effects, and Health Benefits provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth, development and disease prevention. This book presents detailed knowledge about essential fatty acids, their different food sources, biochemistry, and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids, their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems, arthritis, cancer, brain and bone health, especially in developing fetuses and children. Key Features: Presents comprehensive information on nutritional and health aspects of fats and essential fatty acids Contains a wealth of information on the structure, sources, biochemistry and nutritional properties of essential fatty acids Provides the latest information about the changes in essential fatty acids during various processing and storage conditions Highlights the bioavailability, supplementation and dietary requirements of these fatty acids By bringing together diverse areas of biochemistry, storage, as well as processing behavior and dietary requirements, this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia, industry, nutrition, dietetics, food science, agriculture, and regulators.

Author: Brown John Bernis
Publisher:
ISBN: 9781356620555
Category :
Languages : en
Pages : 24

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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: Allen J. St. Angelo
Publisher:
ISBN:
Category : TECHNOLOGY & ENGINEERING
Languages : en
Pages : 386

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Book Description
Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of free-radical processes, prevention of lipid oxidation, methodologies for assessing lipid oxidation products, and processing effects on lipid oxidation. Commodities covered include beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods. Annotation copyright by Book News, Inc., Portland, OR

Author: Earl Gullette Hammond
Publisher:
ISBN:
Category : Fatty acids
Languages : en
Pages : 101

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Book Description

Author: Fereidoon Shahidi
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 352

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Book Description
Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This book presents a comprehensive assessment of the current state of these stability issues, the nutritional effects and the potential for delivery in foods of 0mega-3 fatty acids.