Skip to main content

Handbook of Antioxidants for Food Preservation

  • 1st Edition - February 25, 2015
  • Editor: Fereidoon Shahidi
  • Language: English
  • Hardback ISBN:
    9 7 8 - 1 - 7 8 2 4 2 - 0 8 9 - 7
  • eBook ISBN:
    9 7 8 - 1 - 7 8 2 4 2 - 0 9 7 - 2

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… Read more

Handbook of Antioxidants for Food Preservation

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code needed.

Image of books

Institutional subscription on ScienceDirect

Request a sales quote
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.