Download or read book Atmospheric Oxidation and Antioxidants written by Bozzano G Luisa and published by Elsevier. This book was released on 2012-12-02 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume I reviews current understanding of autoxidation, largely on the basis of the reactions of oxygen with characterised chemicals. From this flows the modern mechanism of antioxidant actions and their application in stabilisation technology.
Download or read book Atmospheric Oxidation and Antioxidants written by and published by . This book was released on 1993 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Atmospheric Oxidation and Antioxidants written by Gerald Scott and published by . This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Atmospheric Oxidation and Antioxidants written by Edward Samuel Corwin and published by . This book was released on 1965 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Antioxidants in Science Technology Medicine and Nutrition written by G. Scott and published by Elsevier. This book was released on 1997-05-01 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action. It applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis, ischemia, pancreatitis, hemochromatosis, kwashiorkor, disorders of prematurity and disease of old age. Antioxidants deactivate certain harmful effects of free radicals in the human body due to biological peroxidation, and thus prevent protection against cell damage. The book is of considerable interest to scientists working in the materials and foodstuff industries, and to researchers seeking information on the connection between diet and health, and to those developing new drugs to combat diseases associated with oxidative stress. It is important also throughout the non-medical world, especially to the work force within the affected industries. - Examines research in separate fields of biochemical science and technology and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action - Applies present knowledge of antioxidants to our understanding of their role in preventing and treating common diseases, including cardiovascular disease, cancer, rheumatoid arthritis and others
Download or read book Food Antioxidants written by B. J. Hudson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.
Download or read book Oxidation and Antioxidants in Organic Chemistry and Biology written by Evgeny T. Denisov and published by CRC Press. This book was released on 2005-03-29 with total page 1020 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing a comprehensive review of reactions of oxidation for different classes of organic compounds and polymers, and biological processes mediated by free radicals, Oxidation and Antioxidants in Organic Chemistry and Biology puts the data and bibliographical information you need into one easy-to-use resource. You will find up-to-date information
Download or read book Mechanisms of Atmospheric Oxidation of the Oxygenates written by Jack Calvert and published by OUP USA. This book was released on 2011-09-29 with total page 1634 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prepared by an international team of eminent atmospheric scientists, Mechanisms of Atmospheric Oxidation of the Oxygenates is an authoritative source of information on the role of oxygenates in the chemistry of the atmosphere. The oxygenates, including the many different alcohols, ethers, aldehydes, ketones, acids, esters, and nitrogen-atom containing oxygenates, are of special interest today due to their increased use as alternative fuels and fuel additives. This book describes the physical properties of oxygenates, as well as the chemical and photochemical parameters that determine their reaction pathways in the atmosphere. Quantitative descriptions of the pathways of the oxygenates from release or formation in the atmosphere to final products are provided, as is a comprehensive review and evaluation of the extensive kinetic literature on the atmospheric chemistry of the different oxygenates and their many halogen-atom substituted analogues. This book will be of interest to modelers of atmospheric chemistry, environmental scientists and engineers, and air quality planning agencies as a useful input for development of realistic modules designed to simulate the atmospheric chemistry of the oxygenates, their major oxidation products, and their influence on ozone and other trace gases within the troposhere.
Download or read book Atmospheric Oxidation and Antioxidants written by Gerald Scott and published by . This book was released on 1965 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemical Processes in Atmospheric Oxidation written by Georges Le Bras and published by Springer Science & Business Media. This book was released on 1997 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidation and removal of atmospheric constituents involve complex sequences of reactions which can lead to the production of photo-oxidants such as ozone. In order to understand and model these complex reaction sequences, it is necessary to have a comprehensive understanding of reaction mechanisms and accurate estimates of kinetic parameters for relevant gas-phase atmospheric reactions. This book presents recent advances in the field and includes the following topics: e.g. the oxidation of simple organic compounds, NOx kinetics and mechanisms, OH radical production and rate constants for the OH attack on more complex organic compounds, peroxy and alkoxy radical reactions, photo-oxidation of aromatic and biogenic compounds, and the interaction between radical species.
Download or read book Chemical Processes in Atmospheric Oxidation written by Georges Le Bras and published by Springer. This book was released on 2012-01-10 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidation and removal of atmospheric constituents involve complex sequences of reactions which can lead to the production of photo-oxidants such as ozone. In order to understand and model these complex reaction sequences, it is necessary to have a comprehensive understanding of reaction mechanisms and accurate estimates of kinetic parameters for relevant gas-phase atmospheric reactions. This book presents recent advances in the field and includes the following topics: e.g. the oxidation of simple organic compounds, NOx kinetics and mechanisms, OH radical production and rate constants for the OH attack on more complex organic compounds, peroxy and alkoxy radical reactions, photo-oxidation of aromatic and biogenic compounds, and the interaction between radical species.
Download or read book Oxidation in Foods and Beverages and Antioxidant Applications written by Eric A Decker and published by Elsevier. This book was released on 2010-09-22 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. - Reviews problems associated with oxidation and its management in different industry sectors - Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish - Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids
Download or read book Life and Death in an Oxygen Atmosphere written by Manfred K. Eberhardt and published by Booksurge Publishing. This book was released on 2007-04-13 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everybody is talking about antioxidants. Newspapers, magaines and television report the beneficial effects of antioxidants, and the pharmaceutical industry is selling billions of dollars worth of these dietary supplements, but very few people really know what antioxidants are, why they exist and how they do what they do. Oxygen plays a central role in these reactions. People usually believe that oxygen is something good for our health and they are completely unaware of the numerous damaging and even lethal effects of oxygen. Oxygen provides us with the energy to carry out all the functions of our cells and organs. However, the oxygen metabolism was found to lead to reactive oxygen metabolites, some of which are radicals. ROMs play an important role in many normal biological as well as pathological processes. Radicals are highly reactive species and for many decades were considered of minor significance in biological systems. At present there is evidence for radical involvement in over 100 diseases. We no longer have to concern ourselves only with outside agents (bacteria, viruses, pollution) that affect our health, but also with damage caused by agents of normal oxygen metabolism. The following pathological processes will be discussed: Aging, amyotrophic lateral sclerosis, Alzheimer's disease, Atherosclerosis, Cancer, Lung disease, Multiple sclerosis, and Parkinson's disease. During the course of evolution, our bodies have developed defenses against ROMs. These defenses consist of the enzymes superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), metal complexing proteins, uric acid, melatonin and small molecules taken up in our diet, the vitamins A, C and E. The basis of biology is chemistry. Once we understand the chemistry of ROMs we can better rationalize the pathology. Numerous diseases with diverse clinical symptoms can be understood at the most basic level by the concept of 'oxidative stress', which is a disturbance of the prooxidant/antioxidant balance of a system. The importance of balance has been recognized for centuries by Chinese philosophers (Yin-Yang) and was expressed by Paracelsus: everything is poison, it just depends on the dose. The thread of pro and con runs through most of radical biology and medicine. Our cells are carrying out a precarious balancing act. The concentrations of many chemicals in our bodies have to be strictly controlled. The antioxidants ascorbic acid (Vitamin C) and α-tocopherol (Vitamin E) are essential for life, but under certain conditions can have damaging (prooxidant) effects. During the course of this book I shall discuss numerous examples of pros and cons in reactive oxygen metabolite chemistry and pathology The reactive oxygen metabolites are damaging to our cells and the accumulated damage leads to aging, cancer and other degenerative diseases. Thus it appears that death is inherent with life and programmed already from the very beginning through the oxygen metabolism. This text is on an interdisciplinary subject, involving chemistry, biology and medicine. In order to understand biology and medicine we have to understand the underlying chemistry. An important part of this book is therefore devoted to the chemistry of oxygen and its metabolites (ROMs and radicals).
Download or read book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu and published by Elsevier. This book was released on 2016-01-19 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. - Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Download or read book Mechanistic Studies on the OH initiated Atmospheric Oxidation of Selected Aromatic Hydrocarbons written by Sascha Nehr and published by Forschungszentrum Jülich. This book was released on 2012 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lipid Oxidation written by Edwin N. Frankel and published by Elsevier. This book was released on 2014-01-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
Download or read book Oxidants and Antioxidants written by Lester Packer and published by Gulf Professional Publishing. This book was released on 1999 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: General Description of the Series: The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. Now with more than 300 volumes (all of them still in print), the series contains much material still relevant today--truly an essential publication for researchers in all fields of life sciences. Key Features * Total Antioxidant Activity * Vitamin C * Polyphenols and Flavanoids * Thiols * Vitamin E and Coenzyme Q10 * Carotenoids and Retinoids.
