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https://open.uns.ac.rs/handle/123456789/4140| Title: | Antioxidants in food | Authors: | Đilas, Sonja Čanadanović-Brunet, Jasna Ćetković, Gordana |
Issue Date: | 2002 | Publisher: | Belgrade: Association of the Chemical Engineers of Serbia | Journal: | Chemical Industry and Chemical Engineering Quarterly | Abstract: | © 2002, CI and CEQ. All rights reserved. This paper attempts to lead the reader an understanding of what free radicals are and how they can form during lipid oxidation. Also, it provides some information out natural antioxidants (tocopherols and tocotrienols, flavonoids, polyphenols, tannines, melanoidihes, carotenoids, ascorbates) and the echanisms of their protection from radical damage. The sources of natural antioxidants are: oil seeds, teas, vegetables, fruits, spices and herbs. | URI: | https://open.uns.ac.rs/handle/123456789/4140 | ISSN: | 14519372 |
| Appears in Collections: | TF Publikacije/Publications |
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