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Image of - Handbook of Antioxidants For Food Preservation | Hardcover
Handbook of Antioxidants For Food Preservation | Hardcover

Handbook of Antioxidants For Food Preservation | Hardcover

by Shahidi F.

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.

Highlights

  • binding-icon

    9781782420897

    ISBN:

  • binding-icon

    Shahidi F.

    Author:

  • binding-icon

    514

    Pages:

  • binding-icon

    930 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2015

    Year:

  • edition-icon

    N/A

    Edition:

  • binding-icon

    Hardcover

    Binding:

₹19859

₹24824

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.

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