ANTIMICROBIALS IN FOOD

ANTIMICROBIALS IN FOOD

Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms offree-radic...

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Bibliographic Details
Other Authors: Branen, Alfred Larry 1945- (edited), Sofos, John Nikolaos (edited), Davidson, P. Michael 1950-
Format: Book
Language:English
Published: Boca Raton, Florida Taylor & Francis Group 2005
Edition:Third Edition
Series:Food science and technology (Marcel Dekker, Inc.) 145
Subjects:
Anti-infective agents
Food additives
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