Handbook of Antioxidants for Food Preservation
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 commod…
Mehr
CHF 354.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V106:
Fremdlagertitel. Lieferzeit unbestimmt
Produktdetails
- ISBN: 978-1-78242-089-7
- EAN: 9781782420897
- Produktnummer: 17254032
- Verlag: Woodhead Pub
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 514 S.
- Masse: H23.6 cm x B15.6 cm x D2.7 cm 958 g
- Gewicht: 958
Über den Autor
Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.
66 weitere Werke von Fereidoon (Hrsg.) Shahidi:
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
Ebook (EPUB Format)
CHF 319.90
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
Ebook (PDF Format)
CHF 322.50
Bewertungen
Anmelden