Daily Archives: May 30, 2016

Antioxidant: Useful Food Preservatives

Posted on May 30, 2016 by Robert Barrington

Lipid peroxidation is the cause of rancidity in oils and fatty foods are therefore prone to rancidity. Lipid peroxidation occurs when the fatty acids in food are chemically oxidised through loss of electrons, and this can often cause the generation … Continue reading →

Posted in Antioxidant, Fish, Fish Oils, Green Tea, Oxidised Fats, Polyunsaturated Fatty Acids | Comments Off on Antioxidant: Useful Food Preservatives