Minimizing process induced prooxidant stresses.

R J Evans; T S Jones

doi:10.1007/978-1-4899-1925-0_16

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Minimizing process induced prooxidant stresses.

R J Evans·T S Jones

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Abstract

The adverse effects of trace metals, heat, steam and other conditions encountered in food processing relate to the acceleration of development of rancidity. Measures to retard oxidation of lipids, vitamins, pigments and proteins include elimination of prooxidants, removal of oxygen and use of blends of inhibitors formulated for specific substrates.

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Animals Antioxidants Dietary Fats Food Analysis Food Handling Food Preservatives Free Radical Scavengers Free Radicals Hot Temperature Lamiaceae Lipid Peroxidation Meat Oxidants Oxidation-Reduction Oxygen Tea Journal Article Review

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R J Evans, T S Jones. 1998. Minimizing process induced prooxidant stresses.. https://doi.org/10.1007/978-1-4899-1925-0_16

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