The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products

A Project Report in Advanced Food Chemistry


Project Report, 2017

23 Pages, Grade: 7.0


Excerpt


Content

1.Abstract

2.Introduction

3.Chemical structure

4.Mechanism of Ethoxyquin as an antioxidant

5.Toxicity

6.Regulations and requirements

7.Limits of ethoxyquin residuals in human food

8.Natural alternatives

9.Discussion

10.Conclusion

11.References

Abbreviations

Excerpt out of 23 pages

Details

Title
The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products
Subtitle
A Project Report in Advanced Food Chemistry
College
University of Copenhagen  (Food Science and Technology)
Course
Advanced Food Chemistry
Grade
7.0
Author
Year
2017
Pages
23
Catalog Number
V453908
ISBN (eBook)
9783668900806
ISBN (Book)
9783668900813
Language
English
Keywords
synthetic, antioxidant, ethoxyquin, effect, fish, products, project, report, advanced, food, chemistry
Quote paper
Rony Antony (Author), 2017, The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products, Munich, GRIN Verlag, https://www.grin.com/document/453908

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