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Section VI: Applications of antioxidants in physiologically functional foods

Food technology of the antioxidant nutrients

Pages 149-159 | Published online: 29 Sep 2009

References

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  • Johnson , L. E. and Mergens , W. J. 1991 . “ Added ascorbates and tocopherols as antioxidants and food improvers ” . In Nutrient Additions to Food, Nutritional, Technological and Regulatory Aspects , Edited by: Baurenfeind , J. C. and LaChance , P. A. CT : Food and Nutrition Press .
  • Baurenfeind , J. C. 1982 . “ Ascorbic acid technology in agricultural, pharmaceutical, food and industrial applications ” . In Ascorbic Acid: Chemistry, Metabolism and Uses , Edited by: Seib , P. and Tolber , B. Washington, DC : ACS .
  • Gordon , H. T. and Johnson , L. E. 1993 . Beta‐carotene in beverages, 40th Annual Conference . Society of Soft Drink Technologists . May 4 1993 , Ft. Lauderdale, FL.
  • Klaui , H. 1981 . “ Carotenoids as food colors ” . In Carotenoids as Colorants and Vitamin A Precursors, Technological and Nutritional Application , Edited by: Baurenfeind , J. C. New York : Academic Press .
  • Baurenfeind , J. C. 1980 . “ Tocopherols in foods ” . In Vitamin E: A Comprehensive Treatise , Edited by: Machlin , L. New York : Marcel Dekker .
  • Pongranz , G. 1984 . Alpha‐Tocopherol as a natural antioxidant . Fette Seifen Anstrichem , 86 : 244

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