Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Preface -- Table of Contents -- Contributors -- 1. Introduction -- 2. Lipid Oxidation in Biological and Food Systems -- 3. Food Antioxidants: Sources and Methods of Evaluation -- 4. Technological Aspects of Fo…
"This unique resource offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry - exploring the sources of antioxidants, antioxidant classification, synergism, degra…
"This unique resource offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry - exploring the sources of antioxidants, antioxidant classification, synergism, degra…
""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…
"This unique resource offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry - exploring the sources of antioxidants, antioxidant classification, synergism, degra…