02200nam a2200349 a 4500 CHAP 20230529123609.0 ta 230529s2015 mauado|fr|||| 001 0 eng d 978-1-78242-089-7 mxchpua CHAP rda TX553.A73 .H36 2015 613.286 H36 2015 Handbook of antioxidants for food preservation / editor Fereidoon Shahidi 1a edición Waltham, MA : Elsevier, 2015 xxiii, 487 páginas : ilustraciones, gráficas, diagramas, tablas, fotos rdacontent texto txt rdamedia sin medio n rdacarrier volumen nc Woodhead Publishing Series in Food Science, Technology and Nutrition 276 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. 6070 Antioxidantes 144378 Preservación de alimentos 157349 Antioxidants 147769 Food preservation 159808 Shahidi, Fereidoon editor 162959 Woodhead Publishing Series in Food Science, Technology and Nutrition 276 ddc Libro 218849 218849 0 0 ddc 0 1 0 GRAL IA_ IA_ 2019-11-22 Compra Librería UACh F. 38609 273997 0 613.286 H36 2015 1102014807 2023-05-29 00:00:00 Ej. 1 2023-05-29 LIBRO 0 0 ddc 0 5 0 GRAL IA_ IA_ 2019-11-22 Compra Librería UACh F. 38609 273998 0 613.286 H36 2015 1102014808 2023-05-29 00:00:00 Ej. 2 2023-05-29 LIBRO