Natural Antioxidants: Applications in Foods of Animal Origin

Natural Antioxidants: Applications in Foods of Animal Origin

A specialized reference on natural antioxidants used in foods of animal origin. It covers antioxidant sources, extraction methods, regulatory considerations, and application techniques for improving oxidative stability, quality, shelf life, and health-related properties of animal-derived foods.

Key Features:

• Natural antioxidants and their sources
• Antioxidant extraction methods
• Antioxidative mechanisms and properties
• Applications in foods of animal origin
• Improving oxidative stability and shelf life
• Meat and meat-product applications
• Dairy and other animal-derived foods
• Natural antioxidant additives and formulations
• Regulatory and safety considerations
• Health benefits of natural antioxidants
• Development of innovative food products
• Food science and quality assurance applications