Antioxidants in Food Practical Applications
by Jan Pokorny and Michael Gordon

Pages: 397
Publisher: --
Edition: 1st., 2001
Language: English
ISBN: 978-0849312221


Fats, oils and lipid-based foods deteriorate through several degradation reactions both on heating and on long term storage.The main deterioration processes are oxidation reactions and the decomposition of oxidation products which result in decreased nutritional value and sensory quality. The retardation of these oxidation processes is important for the food producer and, indeed, for all persons involved in the entire food chain from the factory to the consumer. Oxidation may be inhibited by various methods including prevention of oxygen access, use of lower temperature, inactivation of enzymes catalysing oxidation, reduction of oxygen pressure, and the use of suitable packaging.

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