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Recent Patents on the Use of Antioxidant Agents in Food

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Recent Patents on the Use of Antioxidant Agents in Food

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Bonilla Lagos, MJ.; Atarés Huerta, LM.; Chiralt Boix, MA.; Vargas, M. (2011). Recent Patents on the Use of Antioxidant Agents in Food. Recent Patents on Food, Nutrition and Agriculture. 3(2):123-132. doi:10.2174/2212798411103020123

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77256

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Title: Recent Patents on the Use of Antioxidant Agents in Food
Author: Bonilla Lagos, Maria Jeannine Atarés Huerta, Lorena María Chiralt Boix, Mª Amparo Vargas, Maria
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The application of antioxidant ingredients is one of the most common ways to delay and prevent the detrimental effect of oxygen in foods. Some of the most widely used and studied antioxidants are carboxylic acids, ...[+]
Subjects: Carotenoids , Chitosan , Encapsulation , Essential oil , Packaging , Phenol , Tocopherol , Antioxidant Agents , Chelation , Electronic delocalisation
Copyrigths: Cerrado
Source:
Recent Patents on Food, Nutrition and Agriculture. (issn: 1876-1429 )
DOI: 10.2174/2212798411103020123
Publisher:
Bentham Science Publishers
Publisher version: https://dx.doi.org/10.2174/2212798411103020123
Thanks:
The authors acknowledge the financial support provided by Universidad Politécnica de Valencia (Project 20091068) and Conselleria de Empresa, Universidad y Ciencia (GV/2010/082).
Type: Artículo

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