Preservatives and antioxidants
1967
Heid, J.L. | Joslyn, Maynard A. | Nickerson, John T.R.
A technical review discusses the characteristics and uses of preservatives and antioxidants in food processing and production. Topics include chemical preservatives allowed in foods or used to treat foods during processing, and their effects on microorganisms; applications of specific food preservatives; historical and current uses of antioxidants in preventing the oxidation of fats, oils, and fatty acids to rancid products; the mechanisms involved in fat oxidation and factors that affect fat oxidation rates; and some of the properties, solubilities, and specific uses of phenolic and non-phenolic antioxidants, synergists, and sequesterants. Several detailed structural and data tables are included. (wz)
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