Main Processing and Impact on Active Components in Food
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Processing and Impact on Active Components in Food

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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...
Request Code : ZLIBIO1181443
Categories:
Year:
2014
Publisher:
Elsevier Science
Language:
English
Pages:
725 p.
ISBN 10:
0124047092
ISBN 13:
9780124047099
ISBN:
9780124047099,0124047092,978-0-12-404699-3

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