Interest in “Natural Antioxidants” continues to grow for a variety of reasons. It is tempting to utilize substances presumed to be safe since they occur in nature and in foods which have been used for hundreds or even thousands of years. Thus one could avoid the problems of proof of safety of synthetic compounds. Attempts are also made to find substances which are less costly or have other desirable characteristics. Certain substances having antioxidant properties are formed inadvertently by processing or cooking foods. Also, technologists attempt to maximize the utilization of plant or animal products involved in food processing operations. It is precarious to try to define natural antioxidants but generally the term alludes to substances which occur in and can be extracted from plant or animal tissues and those which may be formed as a consequence of cooking or processing plant or animal components for food.


Soybean Flour Methyl Linoleate Protein Hydrolysate Natural Antioxidant Rosemary Extract 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • L. R. Dugan
    • 1
  1. 1.Dept. of Food Science and Human NutritionMichigan State UniversityEast LansingUSA

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