Free radicals and food additives

著者

書誌事項

Free radicals and food additives

edited by Okezie I. Aruoma and Barry Halliwell

Taylor & Francis, 1991

大学図書館所蔵 件 / 全11件

この図書・雑誌をさがす

注記

Includes bibliographical references and index

内容説明・目次

内容説明

This is a source book on the aspects of free radical toxicity in food stuffs. It examines the use of additives to enhance the appearance of products and prolong their shelf life in supermarkets and in particular the interaction between synthetic agents and the components of the foods themselves. A topic of particular interest covered in the book is that of the toxic implications associated with the loss of anti-oxidants in food packaging.

目次

  • Consumer's perception of food safety
  • the free radical chemistry of food additives
  • the biological toxicity of free radicals and other reactive oxygen species
  • lipid peroxidation - mechanisms and biological significance
  • the potential health aspects of lipid oxidation products in foods
  • the use of anti-oxidants in foods
  • toxicological implications associated with loss of anti-oxidants from plastics for use in food packaging applications
  • pro-oxidant properties - an important consideration for food additives and/or nutrient components.

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