Food Antioxidants: Technological: Toxicological and Health Perspectives

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CRC Press, 1995 M10 24 - 512 pages
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"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
 

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Contents

Introduction
1
Lipid Oxidation in Biological and Food Systems
5
Food Antioxidants Sources and Methods of Evaluation
65
Technological Aspects of Food Antioxidants
159
Toxicological Aspects of Food Antioxidants
267
Nutritional and Health Aspects of Food Antioxidants
361
Summary Conclusions and Future Research Needs
471
Index
479
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Page 469 - Free Radicals in Molecular Biology, Aging, and Disease." D. Armstrong, RS Sohal, R. G. Cutler, and TF Slater, eds.

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About the author (1995)

Madhavi, D.L.; Deshpande, S.S.; Salunkhe, D.K.

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