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.
| ISBN: | 9781782420897 |
| Publication date: | 26th February 2015 |
| Author: | Fereidoon University Research Professor, Department of Biochemistry, Memorial University of Newfoundland, Canada Shahidi |
| Publisher: | Woodhead Publishing Ltd an imprint of Elsevier Science & Technology |
| Format: | Hardback |
| Pagination: | 514 pages |
| Series: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Genres: |
Food and beverage technology |