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Influence Of Tannic Acid On Microbial Shelf Life And Oxidation

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

A deep study in further understanding the nature of Tannic Acid. Finding a way with a “natural” antioxidant instead of a synthetic antioxidant in order to prolong the shelf-life of catfish is one of the main goals of this research. Minimum acceptable shelf life is the time period beyond which fish products are no longer edible either by microbial spoilage or lipid oxidation. Oxidation is ny oxidation that occurs in open air or in the presence of oxygen and or UV radiation and forms peroxides and hydroperoxides. Oxidation reactions are the result of many factors that might initiate and propagate up the process. Amount of oxygen present, degree of unsaturation in the lipids, presence of prooxidants: copper, iron (heme ring of myoglobin), packaging material, light exposure, temperature of storage are the major components causing unwanted oxidation where tannic acid has the ability to slow it down. This study dives in a deep research using Tannic acid, found nature especially in many fruits and vegetables as a posible compound to help adjust shelf life in a nature found substance.

Product Specifications
SKU :COC36898
AuthorGuilherme Cury
LanguageEnglish
BindingPaperback
Number of Pages88
Publishing Year2012-12-09T00:00:00.000
ISBN978-3843325714
Edition1 st
Book TypeBiology, life sciences
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-02-08 00:00:00
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