Processing and impact on active components in food

• Corporate Author: Elsevier Science (firma)
• Other Authors: Preedy, Victor R. (Editor)
• Format: Electronic eBook
• Language: English
• Published: Amsterdam ; Boston : Elsevier/Academic Press, 2015
• Edition: First edition
• Subjects: kvalita potravin; analýza potravin; antioxidanty; food quality; food analysis; antioxidants; elektronické knihy; příručky; electronic books; handbooks and manuals
• ISBN: 9780124046993
• Physical Description: 1 online zdroj (699 stran)

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of u...