Antioxidants, their properties, uses in food products and their legal implications
<p>Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2013-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/134 |