Antioxidants in Food
Subtitle: Practical Applications
Contributors: Jan Pokorny (Editor); Nelly Yanishlieva (Editor); Michael H. Gordon (Editor)
Edition: 1st edition
Publisher: CRC
Published: April 12, 2001
Language: eng
Format: Hardcover
Number of pages: 288
ISBN-13: 9780849312229
Subjects: Food & beverage technology; Science/Mathematics; Biosynthesis; Food Biotechnology; Technology; Technology & Industrial Arts; Science; Food Science; Technology / Food Industry & Science; Life Sciences - Biochemistry
First sentence: Fats, oils and lipid-based foods deteriorate through several degradation reactions both on heating and on long term storage.