Free radicals and food additives
1991
Aruoma, Okezie I. | Halliwell, Barry
Abstract: The book considers the role of food additives in relation to an area of biomedical research, free-radical biochemistry. Topics covered includes consumers' perception of food safety, biological toxicity of free radicals and other reactive oxygen species, lipid peroxidation, potential health aspects of lipid oxidation products in foods, the use of antioxidants in foods, and toxicological implications associated with loss of antioxidants from plastics used in food packaging applications.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library