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Processing and Impact on Active Components in Food

By PhD Preedy BSc (Editor)
eBook
$250.00
By PhD Preedy BSc (Editor)
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From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just a...

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