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Grzegorz Bartosz - Food Oxidants and Antioxidants, E-bok

E-bok, Engelska, 2013

Food Oxidants and Antioxidants

Chemical, Biological, and Functional Properties

Av Grzegorz Bartosz

Del i serien Chemical & Functional Properties of Food Components

1765 kr

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Beskrivning
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of natur
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Grzegorz Bartosz received his MS and PhD degrees from the University of Lodz and his DSc degree from the Jagiellonian University of Cracow (Poland). Presently, he is a professor at the Department of Molecular Biophysics of the Faculty of Biology and Protection of the Environment at the University of Lodz and at the Department of Biochemistry and Cell Biology of the Faculty of Biology and Agriculture of the University of Rzeszow (Poland). His research interest concentrates on reactive oxygen species and antioxidants. He is an author of more than 300 journal publications, two books, and eight book chapters.

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