Bringing together biochemical, genetic, molecular biology, and clinical approaches to the study of fatty acid oxidation, this text includes late-1990s research from most of the major groups working in this field.
This book examines the investigation and intentional control of metal/oxide interface structure and electrical properties with the data obtained using non-destructive methods such as x-ray photoelectron spectroscopy (XPS) and x-ray reflectometry (XRR).
1. Oxidation in aquatic foods and analysis methods / Magnea G. Karlsdottir, Holly T. Petty, and Hordur G. Kristinsson -- 2. Protein oxidation in aquatic foods / Caroline P. Baron -- 3. Influence of processing on lipids and lipid oxidation in aquatic foods / Sivakumar Raghavan an…
Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large numb…
Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large numb…
Free radicals in human health and disease
The role of oxidative stress in human disease has become an area of intense interest. Free radicals, a normal product of metabolism, exist in all aerobic cells in balance with biochemical antioxidants. Environmental stress increases the levels of free radicals drastically, there…
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