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Handbook of Antioxidants for Food Preservation

growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an;

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Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;

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Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food;

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Handbook of Food Preservation

Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology;

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Potential Therapeutic Applications of Nano-antioxidants

already existing literature with potential therapeutic highlights. This book is designated for students and researchers interested in Biochemistry;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 2

and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for;

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Food Antioxidants: Technological

techniques for identification.;

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Food Antioxidants: Technological

techniques for identification.;

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Antioxidants in Food and Biology

The field of antioxidants has expanded over the last six decades into a wide variety of multi-discip;...

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal;

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Handbook of Food Preservation

ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate;

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Handbook of Antioxidants

Designed for scientists and engineers involved in the physical chemistry of antioxidants, the Handbook of Antioxidants contains;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 3

, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal;

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Food Processing and Production

of food production. It is necessary for making food edible, enabling preservation, toxin removal, and distribution and marketing. This is achieved;

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Handbook of Food Processing, Two Volume Set

commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 4

, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal;

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Food Antioxidants

Antioxidants are present naturally in virtually all food commodities, providing them with a valuable;...

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Oxidation in Foods and Beverages and Antioxidant Applications

due to oxidation and methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters;

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Processing and Impact on Antioxidants in Beverages

of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food;

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Handbook of Antioxidants

-2000 more than the previous edition-the Second Edition of the Handbook of Antioxidants is an up-to-the-minute source for nutritionists and;

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Oxidation in Foods and Beverages and Antioxidant Applications

due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial;

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Phenolic Antioxidants in Foods

chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for;

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Emulsion-based Encapsulation of Antioxidants

encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilization within industry;

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Handbook of Food Processing, Packaging & Labeling

studies. An overview of food preservation and food preservatives is provided in great detail. The applied aspects of food preservation are dealt;

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Food Packaging and Preservation

technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the;

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Handbook of Research on Food Science and Technology: Volume 3

, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products;

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Handbook of Research on Food Science and Technology: Volume 3

, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products;

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