Handbook Of Antioxidants For Food Preservation

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Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards na
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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to exte
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This handbook has been extensively updated and describes more than 6,000 trade name additives and more than 3,000 generic chemical additives that are used in fo
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The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) use