Shahidi, Fereidoon editor text mau 2015 1a edición monographic eng xxiii, 487 páginas : ilustraciones, gráficas, diagramas, tablas, fotos 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. 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 specialized editor Fereidoon Shahidi Incluye bibliografías Antioxidantes Preservación de alimentos Antioxidants Food preservation TX553.A73 .H36 2015 613.286 H36 2015 978-1-78242-089-7 mxchpua 230529 20230529123609.0