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Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties
English | ISBN-10: 143988241X | PDF | 568 pages | 8.38 MB
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects
of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality.