Food antioxidants : technological, toxicological, and health perspectives

"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."

Author Notes

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

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

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Table of Contents