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Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food

Paperback

Technology & Engineering

ISBN10: 0128101598
ISBN13: 9780128101599
Publisher: Academic Press
Published: Aug 19 2016
Pages: 724
Weight: 4.27
Height: 1.40 Width: 8.60 Depth: 10.70
Language: English

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development.

Also from

Preedy, Victor R.

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Technology & Engineering