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- 514 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Handbook of Antioxidants for Food Preservation
Book details
Table of contents
Citations
About This Book
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
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Yes, you can access Handbook of Antioxidants for Food Preservation by Fereidoon Shahidi in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
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Table of contents
- Cover image
- Title page
- Table of Contents
- Related titles
- Copyright
- List of contributors
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Preface
- 1. Antioxidants: principles and applications
- Part One. Types of antioxidant for food preservation
- Part Two. The performance of antioxidants in different food systems
- Index