Biomedical Engineering Reference
In-Depth Information
6
Antioxidants and
Shelf Life of Foods
N. A. M. Eskin and R. Przybylski
TABLE OF CONTENTS
Hydroxytoluene)
INTRODUCTION
The least stable macro-components in foods are the lipids. Depending on the degree
of unsaturation, lipids are highly susceptible to oxidation resulting in the develop-
ment of rancidity. When this occurs, the food becomes unacceptable and is rejected
by the consumer. In addition to the development of oxidized off-flavors, many of
the oxidized products of rancidity are now considered to be unhealthy. To enhance
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