Antioxidants in Food: Practical Applications

Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. "Antioxidants in food" provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.