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Antioxidants and Functional Components in Aquatic Foods,9780813813677
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Antioxidants and Functional Components in Aquatic Foods

by
Edition:
1st
ISBN13:

9780813813677

ISBN10:
0813813670
Format:
Hardcover
Pub. Date:
6/16/2014
Publisher(s):
Wiley-Blackwell
List Price: $199.95

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Summary

The consumption and popularity of fish and other seafoods has grown significantly in the past few years. One of the principles drivers has been the perceived health benefits, most prominently the beneficial fatty acid profile and content of many fish, ie polyunsaturated omega-3 fatty acids (PUFAs).  However, due to the high concentration of PUFAs, along with active pro-oxidants, marine lipids are highly vulnerable to oxidation. Lipid oxidation is one of the primary causes of deterioration of fish muscle during storage and negatively affects color, odor and flavour, protein functionality and the overall nutritional content of fish muscle. It is therefore critical to understand the processes behind oxidation and also understand how the natural antioxidant defences of the fish can be exploited to minimize oxidation. 

Written by the top researchers in the field, this volume covers:

•             lipid oxidation in aquatic foods

•             aquatic foods pro- and antioxidant systems

•             key pro- and antioxidants derived from aquatic foods

•             innovative ways to control lipid oxidation in aquatic foods and food systems with fish oils

•             effects of aquatic foods on oxidative stress in the human body

•             neurological effects of components derived from aquatic sources

•             effects of fish consumption and components from aquatic foods on cardiovascular health

Antioxidants and Functional Components in Aquatic Foods addresses topics of crucial importance in maintaining the quality of aquatic foods and other muscle foods. It also offers an understanding of the health effects of marine food antioxidants on the human body.

Author Biography

Hordur G. Kristinsson, Ph.D., is Assistant Professor of Seafood Chemistry in the Laboratory for Aquatic Food Biomolecular Research in the Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL. Dr. Kristinsson is the co-editor of Modified Atomospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide and Reduced Oxygen Packaging.

Table of Contents

1. Introduction – Hordur G. Kristinsson, Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL.

2. Overview of lipid oxidation in aquatic foods – Herbert O. Hultin, Marine Foods Laboratory, University of Massachusetts Marine Station, Gloucester, MA.

3. Protein oxidation in aquatic foods and its effect on protein functionality – Flemming Jessen, Department of Seafood Research, Danish Institute for Fisheries Research, Lyngby, Denmark.

4. Endogenous pro-oxidant and antioxidant systems in aquatic animals – Danilo Wilhelm Filho, Departamento de Ecologia e Zoologia - CCB – UFSC, Brazil.

5. Influence of fish consumption on oxidative stress in humans and animals – Ingrid Undeland and Ann-Sofie Sandberg, Department of Chemistry and Bioscience/Food Science, Chalmers University of Technology, Gothenburg, Sweden; and Lars Ellegard, Department of Clinical Nutrition, Gothenburg University, Sahlgrenska University Hospital, Gothenburg , Sweden.

6. Neurological effects of components derived from aquatic sources – Joseph R. Hibbeln, Section on Nutritional Neuroscience, Laboratory of Membrane Biophysics and Biochemistry, National Institute on Alcohol Abuse and Alcoholism, National Institute of Health, Rockville, MD.

7. Influence of fish consumption and components from aquatic foods on cardiovascular health – Dariush Mozaffarian, Department of Epidemiology, Harvard School of Public Health, Harvard University , Boston MA .

8. Role of non-heme iron in fish muscle lipid oxidation – Joe Regenstein, Department of Food Science, Cornell University, Ithaca, NY.

9. Role of heme proteins as pro-oxidants in fish muscle systems – Mark P. Richards, Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, Madison, WI; Ingrid Undeland, Department of Chemistry and Bioscience/Food Science, Chalmers University of Technology, Gothenburg, Sweden; Herbert O. Hultin, Marine Foods Lab, University of Massachusetts Marine Station, Gloucester, MA; and Hordur G. Kristinsson, Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL.

10. Antioxidative properties of the soluble fraction of fish muscle – Ingrid Undeland, Department of Chemistry and Bioscience/Food Science, Chalmers University of Technology, Gothenburg, Sweden; and Mark P. Richards, Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, Madison, WI.

11. Antioxidative properties of proteins and peptides derived from aquatic animals – Hordur G. Kristinsson, Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL.

12. Antioxidative properties of carotenoids derived from aquatic sources – Patricia Burtin, Centre d'Etude et de Valorisation des Algues, Presqu'Ile de Pen Lan, Pleubian , France.

13. Chitin and chitosan as antioxidants – Kristberg Kristbergsson, Department of Food Science, University of Iceland, Reykjavik, Iceland; and Jochen Weiss, Department of Food Science, University of Massachusetts at Amherst, Amherst, MA.

14. Methods to assess antioxidative activity/capacity in aquatic foods – Walter C. Dunlap, Australian Institute of Marine Science, Townsville MC, Townsville, Queensland, Australia.

15. Influence of processing on lipid oxidation in aquatic foods – Holly T. Petty and Hordur G. Kristinsson, Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL.

16. Strategies to minimize lipid oxidation in aquatic food products post-harvest – Charlotte Jacobsen, Department of Seafood Research, Danish Institute for Fisheries Research, Lyngby, Denmark.

17. Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids – Eric A Decker and D. Julian McClements, Department of Food Science, University of Massachusetts at Amherst, Amherst, MA



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