Food Antioxidants

  • B. J. F. Hudson

Part of the Elsevier Applied Food Science Series book series (EAFSS)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Kiyomi Kikugawa, Akira Kunugi, Tsutao Kurechi
    Pages 65-98
  3. Peter Schuler
    Pages 99-170
  4. Dan E. Pratt, Bertram J. F. Hudson
    Pages 171-191
  5. P. Bermond
    Pages 193-251
  6. Back Matter
    Pages 309-317

About this book


Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse­ quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.


additives chemistry food food additive natural product processing

Editors and affiliations

  • B. J. F. Hudson
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of ReadingUK

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media B.V. 1990
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-6824-6
  • Online ISBN 978-94-009-0753-9
  • Buy this book on publisher's site