Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

• Asıl Yazarlar: Ignacio Gutiérrez- (Yazar), Sara López-Ibáñez (Yazar), Patricia Magadán-Corpas (Yazar), Luis Fernández-Calleja (Yazar), Álvaro Pérez-Valero (Yazar), Mateo Tuñón-Granda (Yazar), Elisa M. Miguélez (Yazar), Claudio J. Villar (Yazar), Felipe Lombó (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2021-08-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as...