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Antioxidants (May 2009-1)

Antioxidants (May 2009-1)

Antioxidants (May 2009-1). Antioxidants occur naturally and are often added to extend the shelf life of our food. Define the term antioxidant (1) State two naturally occurring antioxidants and one source of each (2) State two other traditional methods of extending shelf life of food (2)

By trung
(101 views)


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Antioxidants

Antioxidants

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Antioxidants

Antioxidants

Antioxidants. By; Tadpole. Antioxidants.

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Antioxidants

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Antioxidants

Antioxidants

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Antioxidants

Antioxidants

Antioxidants. Oxidation. Chemical rx in which atoms lose electrons May result in free radical formation. Structure of Atoms. Atom : the smallest unit of matter. Atoms are composed of Nucleus – positively charged center portion of the atom

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Antioxidants

Antioxidants

Antioxidants. Presented by Janice Hermann, PhD, RD/LD OCES Adult and Older Adult Nutrition Specialist. Free Radicals. Body uses oxygen in metabolic reactions. Sometimes oxygen reacts with body compounds and forms unstable molecules called free radicals.

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Antioxidants

Antioxidants

Antioxidants. Oxidation of food. Oxidation reactions can occur when food is exposed to oxygen in the air. Foods containing fats or oils are at the greatest risk of oxidation. Foods rich in fats and oils. Effects of oxidation on food.

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Antioxidants

Antioxidants

Antioxidants Are Phytochemicals, Vitamins And Other Nutrients That Help To Protect Our Cells From FREE RADICLES. www.antioxidantsupplementsstore.com

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Antioxidants

Antioxidants

Antioxidants. Oxidation of food. Oxidation reactions can occur when food is exposed to oxygen in the air. Foods containing fats or oils are at the greatest risk of oxidation. Foods rich in fats and oils. Effects of oxidation on food.

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