Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of natur

chapter 2|26 pages

- Oxidants Occurring in Food Systems

chapter 4|36 pages

- Mechanisms of Oxidation in Food Lipids

chapter 6|22 pages

- Use of Added Oxidants in Food Processing

chapter 9|68 pages

- Natural Antioxidants in Food Systems

chapter 11|18 pages

- Mechanisms of Antioxidant Activity

chapter 17|40 pages

- Functional Antioxidant Foods

chapter 18|8 pages

- Concluding Remarks