Application of Antioxidants as an Alternative Improving of Shelf Life in Foods
Oxidation is the main problem in preserving food products during storage. A relatively novel strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen species, which mainly affect fats and proteins in food. At present, these films have been improved by the additio...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Polysaccharides |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-4176/2/3/36 |