by
Tamura, Hirotoshi.
Call Number
664.07
Publication Date
2013
Summary
Written by experts in the field, this book pulls together the latest research on food and flavours.
Format:
Electronic Resources
Relevance:
0.0432
View Other Search Results
by
Shahidi, Fereidoon.
Call Number
641.1
Publication Date
2015
Summary
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 an
Format:
Electronic Resources
Relevance:
0.0408
View Other Search Results
Limit Search Results
Narrowed by: