Antioxidants in Food and Biology: Facts and Fiction, written by Edwin Frankel and published by The Oily Press

Written by Edwin N. Frankel, University of California, USA.

March 2007. Hard cover only. 266 pages, 67 tables, 44 figures, 656 references.
ISBN-13: 978-0-9552512-0-7 (ISBN-10: 9552512-0-6).
Volume 20 in The Oily Press Lipid Library. Price £85 or US$174.

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The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in Food and Biology: Facts and Fiction is a handbook designed to help all those who need to understand the science underlying prevention and control of oxidation, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the complexity of antioxidant chemistry by providing an appreciation of the various phenomena that affect oxidation and its inhibition in foods and biological systems.

Antioxidants in Food and Biology: Facts and Fiction is written by Edwin N. Frankel, the author of best-selling Oily Press book Lipid Oxidation.

The contents include chapters dealing with:

Introduction to antioxidants
Chemistry of antioxidation
Antioxidant action in multi-phase systems
Antioxidant protocols for foods and biological systems
Food antioxidants
Antioxidants in biology
Browning and glycation reaction products in biology
Future perspectives
plus Glossary
and list of abbreviations

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Books on oils, fats and other lipids published by PJ Barnes & Associates

ANTIOXIDANTS IN FOOD AND BIOLOGY: FACTS AND FICTION