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.
Authors
Additional information
- Category
- Publikacja w czasopiśmie
- Type
- artykuły w czasopismach recenzowanych i innych wydawnictwach ciągłych
- Language
- angielski
- Publication year
- 2014
Source: MOSTWiedzy.pl - publication ""Food Oxidants and Antioxidants" Book review" link open in new tab
