000			02200nam a2200349 a 4500
003			CHAP
005			20230529123609.0
007			ta
008			230529s2015 mauado|fr|||| 001 0 eng d
020			_a978-1-78242-089-7
040			_amxchpua _cCHAP _erda
050	1	0	_aTX553.A73 _b.H36 2015
082	0	0	_a613.286 _bH36 2015
245	1	0	_aHandbook of antioxidants for food preservation / _ceditor Fereidoon Shahidi
250			_a1a edición
264			_aWaltham, MA : _bElsevier, _c2015
300			_axxiii, 487 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos
336			_2rdacontent _atexto _btxt
337			_2rdamedia _asin medio _bn
338			_2rdacarrier _avolumen _bnc
490	1		_aWoodhead Publishing Series in Food Science, Technology and Nutrition _v276
504			_aIncluye bibliografías
505			_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
520			_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.
650	1	7	_96070 _aAntioxidantes
650	1	3	_9144378 _aPreservación de alimentos
650	1	3	_9157349 _aAntioxidants
650	1	3	_9147769 _aFood preservation
700	1		_9159808 _aShahidi, Fereidoon _eeditor
830		0	_9162959 _aWoodhead Publishing Series in Food Science, Technology and Nutrition _v276
942			_2ddc _cLibro
999			_c218849 _d218849