1st Edition

Food Antioxidants Technological: Toxicological and Health Perspectives

    512 Pages
    by CRC Press

    504 Pages
    by CRC Press

    "Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."

    Lipid oxidation in biological and food systems; food antioxidants - sources and methods of evaluation; technological aspects of food anti-oxidants; toxicological aspects of food antioxidants; health aspects of food antioxidants; summary, conclusions and future research.


    D.L. Madhavi, S.S. Deshpande, D.K. Salunkhe