Handbook of antioxidants for food preservation / editor Fereidoon Shahidi

Contributor(s):

Shahidi, Fereidoon [editor]

Material type:

TextSeries: Woodhead Publishing Series in Food Science, Technology and Nutrition ; 276Waltham, MA : Elsevier, 2015Edition: 1a ediciónDescription: xxiii, 487 páginas : ilustraciones, gráficas, diagramas, tablas, fotosContent type:

texto

Media type:

sin medio

Carrier type:

volumen

ISBN:

978-1-78242-089-7

Subject(s):

DDC classification:

613.286 H36 2015

LOC classification:

TX553.A73 .H36 2015

Contents:

Related titlesFront MatterCopyrightList of ContributorsWoodhead Publishing Series in Food Science, Technology and NutritionPreface -- 1 - Antioxidants: Principles and applications -- Part One: Types of antioxidant for food preservation -- Part Two: The performance of antioxidants in different food systems -- Index

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 antioxidants. Part three covers the main food commodities in which antioxidants are used.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		613.286 H36 2015 (Browse shelf(Opens below))				Ej. 1	Available (Préstamo interno)			1102014807
	Libro	Ingenieria Agroindustrial		General		613.286 H36 2015 (Browse shelf(Opens below))				Ej. 2	Available (Préstamo 5 días)			1102014808

Incluye bibliografías

Related titlesFront MatterCopyrightList of ContributorsWoodhead Publishing Series in Food Science, Technology and NutritionPreface --
1 - Antioxidants: Principles and applications --
Part One: Types of antioxidant for food preservation --
Part Two: The performance of antioxidants in different food systems --
Index

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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