Food Antioxidants
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether ph
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ELSEVIER APPLIED FOOD SCIENCE SERIES Biotechnology Applications in Beverage Production C. CANTARELLI and G. LANZARINI Progress in Sweeteners
T. H. GRENBY (Editor) Food Refrigeration Processes: Analysis, Design and Simulation A. C. CLELAND Development and Application of Immunoassay for Food Analysis J. H. R. RITTENBURG (Editor) Microstructural Principles of Food Processing and Engineering J. M. AGUILERA and D. W. STANLEY Forthcoming titles in this series: Food Gels P. HARRIS (Editor) Food Irradiation S. THORNE
FOOD ANTIOXIDANTS Edited by
B. J. F. HUDSON Honorary Research Fellow and Consultant, Department of Food Science and Technology, University of Reading, UK
ELSEVIER APPLIED SCIENCE LONDON and NEW YORK
ELSEVIER SCIENCE PUBLISHERS LTD Crown House, Linton Road, Barking, Essex IGll SJU, England Sale Distributor in the USA and Canada ELSEVIER SCIENCE PUBLISHING CO., INC. 655 Avenue of the Americas, New York, NY 10010, USA WITH 48 TABLES AND 44 ILLUSTRATIONS
© 1990 ELSEVIER SCIENCE PUBLISHERS LTD Sof tcover reprint of the hardcover Ist edition 1990 British Library Cataloguing in Publication Data
Food antioxidants. 1. Processed food. Antioxidants I. Hudson, B. J. F. 664'.06 ISBN-I3:978-94-010-6824-6
Library of Congress Cataloging-in-Publication Data
Food antioxidants/edited by B. J. F. Hudson. p. cm. Includes bibliographical references. ISBN-I3:978-94-0 10-6824-6 e- ISBN -13: 978-94-009-0753-9 DOl: 10.1007/978-94-009-0753-9 1. Antioxidants. 2. Food additives. 3. Antioxidants-Physiological effect. I. Hudson, B. J. F. [DNLM: 1. Antioxidants-pharmacology. 2. Food Additives-pharmacology_
WA 712 F6858j TX553.A73F66 1990 664' .028--dc20 DNLM/DLC for Library of Congress
89-25875 CIP
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PREFACE
Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In consequence, processed food products usually keep less well than do the commodities from w
