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Antioxidants and lipid oxidation in foods - a critical appraisal.

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Relation http://ir.cftri.com/3057/
 
Title Antioxidants and lipid oxidation in foods - a critical appraisal.
 
Creator Adegoke, G. O.
Vijaykumar, M.
Gopalakrishna, A. G.
Varadaraj, M. C.
Sambaiah, K.
Lokesh, B. R.
 
Subject 18 Processed foods
32 Antioxidants
 
Description Lipid oxidation is a process, which results in rancidity and deterioration of fats posing a major problem in food
industry and on biological systems. Many synthetic antioxidants are used in food systems to inhibit lipid oxidation.
However, the safety concerns about synthetic antioxidants have led to spurt of research on antioxidants from natural
resources, particularly those derived from plant sources. Findings from some such studies on potent aromatic plants
having good antioxidant potentials should be pooled to be exploited in food as well as in biological system as a safe
alternative to synthetic antioxidants. An attempt has been made in the present review to critically appraise the potentials
and safety aspects of synthetic and natural antioxidants for use in food systems.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/3057/1/JFST_1998_35_4_283-298.pdf
Adegoke, G. O. and Vijaykumar, M. and Gopalakrishna, A. G. and Varadaraj, M. C. and Sambaiah, K. and Lokesh, B. R. (1998) Antioxidants and lipid oxidation in foods - a critical appraisal. Journal of Food Science and Technology, 35 (4). 283-298, 169 ref..