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...
| Other Authors: | |
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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 |
| Summary: | 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 an. |
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| Physical Description: | 1 online resource (xxiii, 487 pages) : illustrations. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781336029446 1336029447 9781782420972 1782420975 |