ENGLISH

Processing and Impact on Active Components in Food

By Victor R Preedy

Book information

Publisher
Elsevier Science
Year
2014
ISBN
9780124047099, 0124047092, 978-0-12-404699-3
Language
english
Format
PDF
Filesize
35 MB (37078607 bytes)
Pages
725 p.\725
Time added
2014-06-12 06:00:00

Description

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. There is a practical need to unders. Read more...

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