| 查看: 2718 | 回复: 68 | ||||||||||||||
| 【奖励】 本帖被评价62次，作者雷光月增加金币 49.2 个 | ||||||||||||||
| 本帖产生 1 个 食品EPI ，点击这里进行查看 | ||||||||||||||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | ||||||||||||||
[资源]
★★★★★★2014书籍超级帖六四〇《食品与营养最新进展》2014最新书籍
|
||||||||||||||
|
作者KEN BUCKLE University of New South Wales, Australia MARY ELLEN CAMIRE University of Maine, USA ROGER CLEMENS University of Southern California, USA HILDEGARDE HEYMANN University of California, Davis, USA ROBERT HUTKINS University of Nebraska, USA RONALD JACKSON Brock University, Canada HUUB LELIEVELD 页数171 出版社Elsevier ISBN: 978-0-12-800270-4 Contents 1. Introduction: Antioxidants in Food—Their Role and Importance 2 1.1 Basic concepts of oxidation and the role of antioxidants 2 1.2 Antioxidants: Types and action 3 1.3 A closer look at ascorbic acid: A key antioxidant 4 1.4 Human antioxidant defense and dietary influences 6 2. Measuring “Total Antioxidant Content” of Food 9 2.1 Basic principles, notes on calibration, units, and confusion 9 2.2 Limitations of the “total antioxidant content” approach: Cautions and caveats 11 3. The FRAP Assay and Its Modified Form (FRASC) for Ascorbic Acid 13 3.1 Basic principles 13 3.2 The FRAP assay—Procedure in brief 14 3.3 Application of the FRAP assay in food science 16 3.4 A note on the “nonuric acid FRAP value” of blood plasma and its relevance to nutritional science 16 3.5 The modified FRAP assay (FRASC) for total antioxidant and ascorbic acid measurement 32 4. Why Is the Antioxidant Content of Food of Interest? 33 4.1 Basic concepts 33 4.2 Antioxidants and health: The evidence and potential impact 34 5. Antioxidants in Food: Enigmas and Evolutionary Aspects 36 6. Mechanisms of Action: Redox Issues, Phytohormesis, and Colonic Microbiota 38 6.1 Redox tone changes as a driving force for cytoprotection and the biological sense of restricted bioavailability of dietary antioxidants: The redox-sensitive KEAP-1–Nrf2 signaling pathway 39 6.2 Colonic microflora and metabolism of food antioxidants: Moving into new territory of the microbiome 42  1db29e19a8e025366e710f07dc3378c6-d.jpg |
回复此楼» 本帖附件资源列表
-
欢迎监督和反馈：小木虫仅提供交流平台，不对该内容负责。
本内容由用户自主发布，如果其内容涉及到知识产权问题，其责任在于用户本人，如对版权有异议，请联系邮箱：xiaomuchong@tal.com - 附件 1 : (Advances_in_Food_and_Nutrition_Research_71)_Jeyakumar_Henry_(Eds.)-Advance.pdf
2014-08-03 06:39:34, 2.41 M
» 收录本帖的淘帖专辑推荐
 经典资源帖 | 专业书籍（外文版）WM | 2014书籍超级帖 | 食品相关 |
| 文献参考 | 书籍 | 杂学 | 电子书资源 |
| 英语词汇 | 【食品】教材、课件 | books | 循序渐进学食品 |
» 猜你喜欢
【实验干货】生物超薄切片+HRTEM：线粒体嵴原子像一步到位
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有129人回复