Natural Antioxidants to Enhance the Shelf-Life of Food

Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications. The book focuses on recent advances and strategies to use these compounds in the preservation of food. Chapters explore advances in antioxidant activity analysis, electrochemical methods, food oxidative stability, and natural antioxidants from agro-industrial by-products. Natural antioxidants from marine sources and innovations in antioxidants films and coatings are also covered. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

1. Advances in antioxidant activity analysis for food application 2. Electrochemical methods to evaluate antioxidant activity in food products 3. Antioxidants from Mediterranean fruits and vegetables to extend the shelf-life of food 4. Tropical fruits and vegetables extracts in food oxidative stability 5. Natural antioxidants from agro-industrial by-products and applications in foods 6. Antioxidants from aromatic herbs in food preservation 7. Natural antioxidants from marine sources and their application in foods 8. Antioxidant compounds from fermentation and microbial sources 9. Encapsulated natural extracts to extend food shelf-life 10. Innovations in antioxidants films and coatings for food preservation

• Provides latest information on the use of natural antioxidants to enhance the food shelf-life
• Covers a wide variety of sources and compounds that naturally exert antioxidant activity
• Thoroughly explains the natural compounds’ application in foods or their incorporation into packaging