02569nam a2200373 a 4500003000500000005001700005007000300022008004100025020002200066040002300088050002500111082002200136245007900158250001700237264003500254300008000289336002700369337002700396338002800423490007800451504002800529505032000557520069200877650002401569650004001593650002701633650003201660700003901692830008601731942001501817999001901832952017201851952017202023CHAP20230529123609.0ta230529s2015 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.1796070aAntioxidantes139144378aPreservación de alimentos139157349aAntioxidants 139147769aFood preservation 1 9159808aShahidi, Fereidooneeditor 09162959aWoodhead Publishing Series in Food Science, Technology and Nutritionv276 2ddccLibro c218849d218849 00102ddc4051708GRALaIA_bIA_d2019-11-22eCompra Librería UACh F. 38609i273997l0o613.286 H36 2015p1102014807r2023-05-29 00:00:00tEj. 1w2023-05-29yLIBRO 00102ddc4055708GRALaIA_bIA_d2019-11-22eCompra Librería UACh F. 38609i273998l0o613.286 H36 2015p1102014808r2023-05-29 00:00:00tEj. 2w2023-05-29yLIBRO