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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© 1998 Springer Science+Business Media New York
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Evans, R.J., Jones, T.S. (1998). Minimizing Process Induced Prooxidant Stresses. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_16
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DOI: https://doi.org/10.1007/978-1-4899-1925-0_16
Publisher Name: Springer, Boston, MA
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