Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

• Main Authors: Ignacio Gutiérrez- (Author), Sara López-Ibáñez (Author), Patricia Magadán-Corpas (Author), Luis Fernández-Calleja (Author), Álvaro Pérez-Valero (Author), Mateo Tuñón-Granda (Author), Elisa M. Miguélez (Author), Claudio J. Villar (Author), Felipe Lombó (Author)
• Format: Book
• Published: MDPI AG, 2021-08-01T00:00:00Z.
• Subjects: article
• Online Access: 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...