English
- استرجاع مجاني وسهل
- أفضل العروض
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متوفر قريبا
المواصفات
| الناشر | Woodhead Publishing |
| رقم الكتاب المعياري الدولي 13 | 9781782420897 |
| رقم الكتاب المعياري الدولي 10 | 1782420894 |
| اللغة | الإنجليزية |
| Language | اللغة الإنجليزية |
| العنوان الفرعي للكتاب | Woodhead Publishing Series In Food Science, Technology And Nutrition |
| وصف الكتاب | 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. |
| عن المؤلف | Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods. |
| تاريخ النشر | 42061 |
| عدد الصفحات | 514 |
Handbook Of Antioxidants For Food Preservation Hardcover English by Fereidoon Shahidi - 42061
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