内容

目次

Consumer's perception of food safety; the free radical chemistry of food additives; the biological toxicity of free radicals and other reactive oxygen species; lipid peroxidation - mechanisms and biological significance; the potential health aspects of lipid oxidation products in foods; the use of anti-oxidants in foods; toxicological implications associated with loss of anti-oxidants from plastics for use in food packaging applications; pro-oxidant properties - an important consideration for food additives and/or nutrient components.