02097nam a2200325 a 4500003000500000005001700005007000300022008004100025020002200066040002300088050002500111082002200136245007900158250001700237264003500254300008000289336002700369337002700396338002800423490007800451504002800529505032000557520069200877650001801569650003201587650001901619650002401638700003101662830007801693CHAP20230529123609.0ta230529s2015 mauado|fr|||| 001 0 eng d a978-1-78242-089-7 amxchpuacCHAPerda10aTX553.A73b.H36 201500a613.286bH36 201510aHandbook of antioxidants for food preservation /ceditor Fereidoon Shahidi a1a edición aWaltham, MA :bElsevier,c2015 axxiii, 487 páginas :bilustraciones, gráficas, diagramas, tablas, fotos 2rdacontentatextobtxt 2rdamediaasin mediobn 2rdacarrieravolumenbnc1 aWoodhead Publishing Series in Food Science, Technology and Nutritionv276 aIncluye bibliografías aRelated 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 aLipid 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.17aAntioxidantes13aPreservación de alimentos13aAntioxidants 13aFood preservation 1 aShahidi, Fereidooneeditor 0aWoodhead Publishing Series in Food Science, Technology and Nutritionv276