Introduction to antioxidants; Chemistry of antioxidation; Antioxidant action in multi-phase systems; Antioxidant protocols for foods and biological systems; Food antioxidants; Antioxidants in biology; Browning and glycation reaction products in biology; Future perspectives; Glossary; Abbreviations.
Edwin N. Frankel, University of California, USA.
I have no hesitation in recommending this volume to libraries, students and teachers alike both in the food and the pharma sectors., Lipid Technology The book is written in clear language and thus can be easily understood even by non-English speaking coleagues and students. The book offers excellent information to food scientists, biologists, researchers, medical experts, teachers and advanced students. Many figures, graphs, tables, and references will invite for further study. I warmly recommend the book for all colleagues interested in lipid antioxidants., European Journal of Lipid Science and Technology ...a well written and informative text by one of the top investigators in the field of food lipid oxidation., Inform