Advances in Natural Antioxidants for Food Improvement
María López‐Pedrouso, José M. Lorenzo, Daniel Franco
Abstract
In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...].
Topics & Concepts
Natural (archaeology)Biochemical engineeringComputer scienceBiologyEngineeringPaleontologyPhytochemicals and Antioxidant ActivitiesProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies