Book[edited by] Hordur G. Kristinsson and Sivakumar Raghavan.
Contents:
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 and Hordur G. Kristinsson
4. Strategies to minimize lipid oxidation of aquatic food products post harvest / Huynh Nguyen Duy Bao and Toshiaki Ohshima
5. Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids / Charlotte Jacobsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sorensen, K.H. Sabeena Farvin, and Nina Skall Nielsen
6. Methods for assessing the antioxidative activity of aquatic food compounds / Holmfridur Sveinsdottir, Patricia Y. Hamaguchi, Hilma Eidsdottir Bakken, and Hordur G. Kristinsson --7. Influence of fish consumption and some of its individual constituents on oxidative stress in cells, animals, and humans / Britt Gabrielsson, Niklas Andersson, and Ingrid Undeland
8. Marine antioxidants: polyphenols and carotenoids from algae / Kazuo Miyashita
9. Fish protein hydrolysates: production, bioactivities, and applications / Soottawat Benjakul, Suthasinee Yarnpakdee, Theeraphol Senphan, Sigrun M. Halldorsdottir, and Hordur G. Kristinsson
10. Antioxidant properties of marine macroalgae / Tao Wang, Rosa Jonsdottir, Gudrun Olafsdottir, and Hordur G. Kristinsson.