000			04596cam a2200673Ii 4500
001			on1014354560
003			OCoLC
005			20200810124332.0
006			m o d
007			cr |||||||||||
008			171213s2018 nju ob 001 0 eng
010			_a 2017059633
040			_aDLC _beng _erda _epn _cDLC _dN$T _dDG1 _dIDEBK _dOCLCF _dYDX _dOCLCO _dUPM _dUAB _dOCL _dYDX _dOCLCO _dOCL _dOCLCQ _dTEFOD _dCOO _dPHUST _dN$T _dWYU
019			_a1014123151
020			_a9781119135364 _q(electronic bk.)
020			_a1119135362 _q(electronic bk.)
020			_a9781119135371 _q(electronic bk.)
020			_a1119135370 _q(electronic bk.)
020			_z9781119135388
020			_z1119135389
020			_z9781119135357 _q(hardback)
020			_z1119135354
029	1		_aAU@ _b000061349009
029	1		_aCHNEW _b000979976
029	1		_aCHVBK _b507396278
029	1		_aGBVCP _b1015065481
035			_a(OCoLC)1014354560 _z(OCoLC)1014123151
037			_a1004C6CF-E154-40A2-9E3C-BA41CF19EC41 _bOverDrive, Inc. _nhttp://www.overdrive.com
050	1	4	_aTX553.A73 _bM43 2018
072		7	_aTEC _x012000 _2bisacsh
082	0	0	_a664/.07 _223
084			_aTEC012000 _2bisacsh
049			_aMAIN
245	0	0	_aMeasurement of antioxidant activity & capacity : _brecent trends and applications / _cedited by Resat Apak, Istanbul University, Esra Capanoglu, Istanbul Technical University, Fereidoon Shahidi, Memorial University of Newfoundland.
246	3		_aMeasurement of antioxidant activity and capacity
250			_aFirst edition.
264		1	_aHoboken, NJ, USA : _bWiley, _c2018.
264		4	_c©2018
300			_a1 online resource (xiii, 337 pages).
336			_atext _btxt _2rdacontent
337			_acomputer _bn _2rdamedia
338			_aonline resource _bnc _2rdacarrier
490	1		_aFunctional food science and technology series
520			_a"A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource: Offers suggestions for assessing the antioxidant potential of foods and their components Includes strategies for the development of healthy functional food products Contains information for identifying antioxidant activity in the body Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method. Written for researchers and professionals in the nutraceutical and functional food industries, academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field."-- _cProvided by publisher.
504			_aIncludes bibliographical references and index.
588	0		_aOnline resource; title from PDF title page (EBSCO, viewed November 5, 2018)
650		0	_aFood _xAnalysis.
650		0	_aAntioxidants.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
650		7	_aAntioxidants. _2fast _0(OCoLC)fst00810642
650		7	_aFood _xAnalysis. _2fast _0(OCoLC)fst00930460
655		4	_aElectronic books.
700	1		_aApak, Reşat, _eeditor.
700	1		_aÇapanoğlu, Esra, _eeditor.
700	1		_aShahidi, Fereidoon, _d1951- _eeditor.
830		0	_aFunctional food science and technology series.
856	4	0	_uhttps://doi.org/10.1002/9781119135388 _zWiley Online Library
994			_a92 _bDG1
942			_cEB
999			_c311518 _d311518