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Handbook of antioxidants for food preservation /

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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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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Shahidi, Fereidoon, 1951- (Editor)
Format: eBook
Language:English
Published: Sawston, Cambridge, UK ; Waltham, MA, USA : Woodhead Publishing is an imprint of Elsevier, [2015]
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 276.
Subjects:
Food > Preservation.
Antioxidants.
Aliments > Conservation.
Antioxydants.
antioxidant.
TECHNOLOGY & ENGINEERING > Food Science.
Antioxidants
Food > Preservation
voedselbewaring
food preservation
antioxidanten
antioxidants
voedsel
food
Food Preservation
Bewaring van levensmiddelen
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Call Number: TX553.A73 .S384 2015
 
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TX553.A73 .S384 2015 Available