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In the recent years, considerable research has been carried out in evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.
Features of the book : provides detailed information on oxidation of animal products and its effects on various quality and sensory parameters. Discusses natural antioxidants, their sources and extraction methods, evaluation of quality, etc. Details the application of natural antioxidants in various animal and marine products, including different approaches to mitigate the oxidative rancidity and other associated quality problems in animal products.
Examines regulatory aspects, such as limitations on the uses of antioxidants from natural sources in animal products.