Food Antioxidants

Food Antioxidants edited by B. J. F. Hudson.

Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itse...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Hudson, B. J. F. (Editor)
Format: eBook
Language:English
Published: Dordrecht : Springer Netherlands, 1990.
Series:Elsevier Applied Food Science Series
Springer eBook Collection.
Subjects:
Science.
Electronic resources (E-books)
Online Access:http://dx.doi.org/10.1007/978-94-009-0753-9
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1. The Mechanism of Antioxidant Action in vitro
  • 2. Detection, Estimation and Evaluation of Antioxidants in Food Systems
  • 3. Chemistry and Implications of Degradation of Phenolic Antioxidants
  • 4. Natural Antioxidants Exploited Commercially
  • 5. Natural Antioxidants not Exploited Commercially
  • 6. Biological Effects of Food Antioxidants
  • 7. Toxicological Aspects of Antioxidants Used as Food Additives.

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