Antioxidants and Lipid Oxidation in Foods

Lipid oxidation is the main cause of chemical degradation of foods, which decreases the commercial shelf‐life of food products, deteriorates their sensory properties, and reduces consumer acceptability. Antioxidants are compounds produced in your body and found in foods. They help defend your cells from damage caused by potentially harmful molecules known as free radicals.

  • Initiation
  • Propagation
  • Termination
  • Methodologies
  • Reserve storage materials

Related Conference of Antioxidants and Lipid Oxidation in Foods

Antioxidants and Lipid Oxidation in Foods Conference Speakers