Handbook of antioxidants for food preservation /

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Bibliographic Details
Imprint:	Sawston, Cambridge, UK ; Waltham, MA, USA : Woodhead Publishing is an imprint of Elsevier, [2015] ©2015
Description:	1 online resource (xxiii, 487 pages) : illustrations.
Language:	English
Series:	Woodhead Publishing series in food science, technology and nutrition ; number 276 Woodhead Publishing in food science, technology, and nutrition ; no. 276.
Subject:	Food -- Preservation. Antioxidants. Antioxidants. Food -- Preservation. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/13357883

Hidden Bibliographic Details
Other authors / contributors:	Shahidi, Fereidoon, 1951- editor.
ISBN:	9781336029446 1336029447 9781782420972 1782420975 9781782420897 1782420894
Notes:	Includes bibliographical references and index. Print version record.
Summary:	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 an.
Other form:	Print version: Handbook of antioxidants for food preservation. Sawston, Cambridge, UK ; Waltham, MA, USA : Woodhead Publishing is an imprint of Elsevier, [2015] 9781782420897

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