Food Antioxidants

Discover the essential insights of "Food Antioxidants" by Madhavi, published by Taylor & Francis Inc in 1995. This comprehensive hardback volume spans 504 pages and delves into the latest advancements in toxicology, technology, and nutrition regarding both natural and synthetic antioxidants in the food industry.

Explore a wide range of topics, including the sources and classification of antioxidants, their synergistic effects, degradation processes within food systems, and innovative techniques for identification. Whether you're a food scientist, engineer, or simply passionate about food and beverage technology, this book serves as a vital resource for understanding the health aspects and applications of food additives.

Enhance your knowledge and stay updated on the critical role of antioxidants in food science with this authoritative guide.