Handbook of antioxidants for food preservation /
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 anti...
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| Format: | eBook |
| Language: | English |
| Published: |
Sawston, Cambridge, UK ; Waltham, MA, USA :
Woodhead Publishing is an imprint of Elsevier,
[2015]
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 276. |
| Subjects: | |
| Online Access: | View fulltext via EzAccess |