"Food Oxidants and Antioxidants" Book review - Publikacja - MOST Wiedzy

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"Food Oxidants and Antioxidants" Book review

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The book is the 14th title in the CRC series Chemical and Functional Properties of Food Components, edited since 2001 by Zdzisław E. Sikorski. The editor of the book, a professor in the University of Łódź and member of the Polish Academy of Sciences, is an internationally recognized authority in biochemistry and biophysics of reactive oxygen species. In Poland Grzegorz Bartosz has a reputation as the author of his most interesting book The Second Face of Oxygen (Druga twarz tlenu) published by the science publisher PWN in 1995 and in 2013 (second edition). The book has been prepared by 40 contributors from Australia, Denmark, Germany, Italy, Lithuania, Poland, Slovakia, Spain, and USA, specialized in various aspects of the broad fi eld of oxidants and antioxidants – concentration of these compounds in foods, measuring of their activity, mechanisms of interactions, factors affecting the rate of these reactions, effects on the sensory properties of food products, as well as their biological role and mode of action in the human organism when delivered in the diet.

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Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach recenzowanych i innych wydawnictwach ciągłych
Opublikowano w:
Polish Journal of Food and Nutrition Sciences nr 64, strony 135 - 136,
ISSN: 1230-0322
Język:
angielski
Rok wydania:
2014
Opis bibliograficzny:
Sinkiewicz I.: "Food Oxidants and Antioxidants" Book review// Polish Journal of Food and Nutrition Sciences. -Vol. 64., nr. 2 (2014), s.135-136
Weryfikacja:
Politechnika Gdańska

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