Processing and impact on active components in food /
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of u...
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| Format: | eBook |
| Language: | English |
| Published: |
Amsterdam ; Boston :
Elsevier/Academic Press,
2015.
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| Edition: | 1st ed. |
| Subjects: | |
| Online Access: | View fulltext via EzAccess |