Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation

Shahidi, Fereidoon

Hardcover

Series: Woodhead Publishing Food Science, Technology and Nutrition

Cookbooks GeneralTechnology & Engineering

Currently unavailable to order

ISBN10: 1782420894
ISBN13: 9781782420897
Publisher: Woodhead Pub
Published: Mar 4 2015
Pages: 514
Weight: 2.10
Height: 1.20 Width: 6.20 Depth: 9.00
Language: English
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.

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