"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
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Inside This Book
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First Sentence:
Autoxidation of lipids and the generation of free radicals are natural phenomena in biological and food systems. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
refined groundnut oil, dietary lipid oxidation products, thiodipropionic acid, erythorbic acid, rosemary antioxidant, ascorbyl palmitate, gum guaiac, monoisopropyl citrate, linoleate model system, musty notes, stearyl citrate, primary antioxidants, retarding oxidation, nutty notes, carbonyl value, dodecyl gallate, odor descriptors, food antioxidants, peroxide value, odor notes, cholesterol oxidation products, fried product, carnosic acid, glyceryl monooleate, preventive antioxidants Key Phrases - Capitalized Phrases (CAPs): (learn more)
Oil Chem, New York, Food Chem, Food Sci, Food Technol, Academic Press, Food Cosmet, Food Res, Marcel Dekker, Cancer Inst, Cancer Res, Dairy Sci, Elsevier Applied Science, Boca Raton, Food Agric, United States, Eastman Tenox, Kirk-Othmer Encyclopedia of Chemical Technology, Pergamon Press, World Health Organization, Handbook of Food Additives, Molecular Biology, Source Ref, Comprehensive Treatise, Free Radical Biol New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Autoxidation of lipids and the generation of free radicals are natural phenomena in biological and food systems. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
refined groundnut oil, dietary lipid oxidation products, thiodipropionic acid, erythorbic acid, rosemary antioxidant, ascorbyl palmitate, gum guaiac, monoisopropyl citrate, linoleate model system, musty notes, stearyl citrate, primary antioxidants, retarding oxidation, nutty notes, carbonyl value, dodecyl gallate, odor descriptors, food antioxidants, peroxide value, odor notes, cholesterol oxidation products, fried product, carnosic acid, glyceryl monooleate, preventive antioxidants Key Phrases - Capitalized Phrases (CAPs): (learn more)
Oil Chem, New York, Food Chem, Food Sci, Food Technol, Academic Press, Food Cosmet, Food Res, Marcel Dekker, Cancer Inst, Cancer Res, Dairy Sci, Elsevier Applied Science, Boca Raton, Food Agric, United States, Eastman Tenox, Kirk-Othmer Encyclopedia of Chemical Technology, Pergamon Press, World Health Organization, Handbook of Food Additives, Molecular Biology, Source Ref, Comprehensive Treatise, Free Radical Biol New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
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45
books
cite this book:
See all 45 books citing this book
- Food Additives (The Institution of Environment Sciences series) by R.J. Taylor on 11 pages
- FREE RADICALS & FOOD ADDIT CL by Okezie I. Aruoma on 10 pages
- Food Antioxidants (Elsevier Applied Food Science) by B. J. Hudson on 9 pages
- Handbook of Vitamins (Food Science and Technology) by Lawrence J. MacHlin on 5 pages
- Kirk-Othmer Encyclopedia of Chemical Technology (Kirk 5e Print Continuation Series) (Volume 4) by Kirk-Othmer on 5 pages
See all 100 books this book cites
- Antioxidants in Food: Practical Applications by Jan Pokorny on 4 pages
- Vitamin E: Food Chemistry, Composition, and Analysis (Food Science and Technology) by Ronald R. Eitenmiller in Front Matter, and page 129
- Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes (Contemporary Food Science) by Michael Eskin on page 203, and page 204
- Alternative Sweeteners, Third Edition, Revised and Expanded (Food Science and Technology) by Lyn O'Brien-Nabors in Front Matter
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis in Front Matter
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