This is a source book on the aspects of free radical toxicity in food stuffs. It examines the use of additives to enhance the appearance of products and prolong their shelf life in supermarkets and in particular the interaction between synthetic agents and the components of the foods themselves. A topic of particular interest covered in the book is that of the toxic implications associated with the loss of anti-oxidants in food packaging.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Gewicht
ISBN-13
978-0-85066-766-0 (9780850667660)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Consumer's perception of food safety; the free radical chemistry of food additives; the biological toxicity of free radicals and other reactive oxygen species; lipid peroxidation - mechanisms and biological significance; the potential health aspects of lipid oxidation products in foods; the use of anti-oxidants in foods; toxicological implications associated with loss of anti-oxidants from plastics for use in food packaging applications; pro-oxidant properties - an important consideration for food additives and/or nutrient components.
