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Handbook of Antioxidants for Food Preservation - Fereidoon Shahidi (WP, 2015) pdf

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 							ISBN 978-1-78242-089-7
  
  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.
  
   Reviews the various types of antioxidants used in food preservation,
including chapters on tea extracts, natural plant extracts and synthetic phenolics
   Analyses the performance of
antixoxidants in different food systems
   Compiles significant international research and advancements 						

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