Handbook of antioxidants for food preservation / 
editor Fereidoon Shahidi 
 - 1a edición 
 - xxiii, 487 páginas :  ilustraciones, gráficas, diagramas, tablas, fotos 
 - Woodhead Publishing Series in Food Science, Technology and Nutrition  276 .
 - Woodhead Publishing Series in Food Science, Technology and Nutrition  276 .
<br/><br/>Incluye bibliografías 
<br/><br/>Related titlesFront MatterCopyrightList of ContributorsWoodhead Publishing Series in Food Science, Technology and NutritionPreface --<br/>1 - Antioxidants: Principles and applications --<br/>Part One: Types of antioxidant for food preservation --<br/>Part Two: The performance of antioxidants in different food systems --<br/>Index 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>978-1-78242-089-7 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidantes<br/>Preservación de alimentos<br/>Antioxidants  <br/>Food preservation  
<br/><br/><label>LC Class. No.: </label>TX553.A73  / .H36 2015 
<br/><br/><label>Dewey Class. No.: </label>613.286  / H36 2015