1
Available Soon
Specifications
| Publisher | Woodhead Publishing |
| ISBN 13 | 9781782420897 |
| ISBN 10 | 1782420894 |
| Book Subtitle | Woodhead Publishing Series In Food Science, Technology And Nutrition |
| Book Description | 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. |
| About the Author | 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. |
| Language | English |
| Author | Fereidoon Shahidi |
| Language | English |
| Publication Date | 42061 |
| Number of Pages | 514 |
Handbook Of Antioxidants For Food Preservation Hardcover English by Fereidoon Shahidi - 42061
Added to cart
Cart Total SAR 0.00
