Advances in Natural Antioxidants for Food Improvement
In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...]
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/11/9/1825 |
| _version_ | 1797491598166065152 |
|---|---|
| author | María López-Pedrouso José M. Lorenzo Daniel Franco |
| author_facet | María López-Pedrouso José M. Lorenzo Daniel Franco |
| author_sort | María López-Pedrouso |
| collection | DOAJ |
| description | In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...] |
| first_indexed | 2024-03-10T00:51:36Z |
| format | Article |
| id | doaj.art-1ecfd561cdde4db792b375a51c8677cb |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T00:51:36Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-1ecfd561cdde4db792b375a51c8677cb2023-11-23T14:49:31ZengMDPI AGAntioxidants2076-39212022-09-01119182510.3390/antiox11091825Advances in Natural Antioxidants for Food ImprovementMaría López-Pedrouso0José M. Lorenzo1Daniel Franco2Department of Zoology, Genetics and Physical Anthropology, Universidade de Santiago de Compostela, 15872 Santiago de Compostela, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, SpainDepartment of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, SpainIn the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...]https://www.mdpi.com/2076-3921/11/9/1825n/a |
| spellingShingle | María López-Pedrouso José M. Lorenzo Daniel Franco Advances in Natural Antioxidants for Food Improvement Antioxidants n/a |
| title | Advances in Natural Antioxidants for Food Improvement |
| title_full | Advances in Natural Antioxidants for Food Improvement |
| title_fullStr | Advances in Natural Antioxidants for Food Improvement |
| title_full_unstemmed | Advances in Natural Antioxidants for Food Improvement |
| title_short | Advances in Natural Antioxidants for Food Improvement |
| title_sort | advances in natural antioxidants for food improvement |
| topic | n/a |
| url | https://www.mdpi.com/2076-3921/11/9/1825 |
| work_keys_str_mv | AT marialopezpedrouso advancesinnaturalantioxidantsforfoodimprovement AT josemlorenzo advancesinnaturalantioxidantsforfoodimprovement AT danielfranco advancesinnaturalantioxidantsforfoodimprovement |