The Implications of Replacing Synthetic Antioxidants with Natural Ones in the Food Systems
Antioxidants are substances that delay/prevent the autoxidation process of other compounds or neutralize free radicals which are applicable in food processing industries to hinder oxidation, enhance flavor, aroma and color. Types of antioxidants include synthetic and natural ones as the major types,...
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
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IntechOpen
2022
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/81679 |
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