Handbook of Antioxidants for Food Preservation
Fereidoon Shahidi
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used.
- Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics
- Analyses the performance of antixoxidants in different food systems
- Compiles significant international research and advancements
Año:
2015
Edición:
1
Editorial:
Woodhead Publishing
Idioma:
english
Páginas:
514
ISBN 10:
1782420894
ISBN 13:
9781782420897
Serie:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Archivo:
PDF, 7.90 MB
IPFS:
,
english, 2015
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