Opening book details…
Can I read Processing and Impact on Active Components in Food on EtoBox?
Processing and Impact on Active Components in Food by Preedy, Victor R. is a engineering available to read on EtoBox.
What is Processing and Impact on Active Components in Food about?
<p>From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as
Who reads Processing and Impact on Active Components in Food?
It is typically read by working professionals who need an authoritative practice reference.
Common subject areas: medicine, law, business, engineering.
- Author
- Preedy, Victor R.
- Publisher
- Elsevier/AP, Academic Press is an imprint of Elsevier
- Published
- 2015
- Language
- EN
- ISBN
- 9780124046993
- Category
- engineering
- Subjects
- Cooking, Science
- Updated
- 2026-03-25
Other editions & translations
More by Preedy, Victor R.
Browse all works by Preedy, Victor R.
Similar books
- Processing and Impact on Antioxidants in Beverages — Victor Preedy (2014)
- Food Processing Technologies : Impact on Product Attributes — Amit K. Jaiswal (2017)
- Enzymes in Food Processing (Food Science and Technology Series) — Gerald Reed (1975)
- Nutricines : Food Components in Health and Nutrition — Clifford A. Adams (2003)
- Food Processing Enzymes: Recent Developments (Food Technology Review) — Nicholas D. Pintauro (1979)
- Chemical and Functional Properties of Food Components — Hanna Staroszczyk, Zdzisław E. Sikorski (2023)