Grzegorz Bartosz received his MS and PhD degrees from the University of Łodź 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 Łodź 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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• Oxidation of Food Components: An Introduction. Oxidants Occurring in Food Systems. Measuring the Oxidation Potential in Foods. Mechanisms of Oxidation in Food Lipids. Protein Oxidation in Foods and Its Prevention. Use of Added Oxidants in Food Processing. Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage. Effects of Oxidation on the Nutritive and Health-Promoting Value of Food Components. Natural Antioxidants in Food Systems. Antioxidants Generated in Foods as a Result of Processing. Mechanisms of Antioxidant Activity. Measuring the Antioxidant Activity of Food Components. Measuring the Antioxidant Activity of Apple Products. Antioxidant and Prooxidant Activity of Food Components. Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans. Case Studies on Selected Natural Food Antioxidants. Functional Antioxidant Foods. Concluding Remarks. Index.

Grzegorz Bartosz received his MS and PhD degrees from the University of Łodź 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 Łodź 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.

Select Guide Rating

• Oxidation of Food Components: An Introduction. Oxidants Occurring in Food Systems. Measuring the Oxidation Potential in Foods. Mechanisms of Oxidation in Food Lipids. Protein Oxidation in Foods and Its Prevention. Use of Added Oxidants in Food Processing. Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage. Effects of Oxidation on the Nutritive and Health-Promoting Value of Food Components. Natural Antioxidants in Food Systems. Antioxidants Generated in Foods as a Result of Processing. Mechanisms of Antioxidant Activity. Measuring the Antioxidant Activity of Food Components. Measuring the Antioxidant Activity of Apple Products. Antioxidant and Prooxidant Activity of Food Components. Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans. Case Studies on Selected Natural Food Antioxidants. Functional Antioxidant Foods. Concluding Remarks. Index.

Grzegorz Bartosz received his MS and PhD degrees from the University of Łodź 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 Łodź 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.

Select Guide Rating

• Oxidation of Food Components: An Introduction. Oxidants Occurring in Food Systems. Measuring the Oxidation Potential in Foods. Mechanisms of Oxidation in Food Lipids. Protein Oxidation in Foods and Its Prevention. Use of Added Oxidants in Food Processing. Effects of Oxidation on Sensory Characteristics of Food Components during Processing and Storage. Effects of Oxidation on the Nutritive and Health-Promoting Value of Food Components. Natural Antioxidants in Food Systems. Antioxidants Generated in Foods as a Result of Processing. Mechanisms of Antioxidant Activity. Measuring the Antioxidant Activity of Food Components. Measuring the Antioxidant Activity of Apple Products. Antioxidant and Prooxidant Activity of Food Components. Bioavailability and Antioxidant Activity of Curcuminoids and Carotenoids in Humans. Case Studies on Selected Natural Food Antioxidants. Functional Antioxidant Foods. Concluding Remarks. Index.