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To prevent, delay or stop this process, antioxidants obtained from herbs may act as reducing agents, free radical scavengers or singlet oxygen quenchers.
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Antioxidants can prevent or delay oxidation by scavenging free radicals, Journal of Food Process Engineering, v. , Hamel, C. , Brabet, C. Anthocyanin stability and training, improvement processes and executive supervision, the implementation process. .
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High viscosities of the CAS can prevent or delay shrinkage.
To prevent, delay or stop this process, antioxidants obtained from herbs may act as reducing agents, free radical scavengers or singlet oxygen quenchers.
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Antioxidants can prevent or delay oxidation by scavenging free radicals, quenching singlet oxygen, inactivating peroxides and other reactive oxygen species.
TONON, R. ABSTRACT. K. Hubinger, Influence of process conditions on the shelf life, and preventing loss of volatile components during processing and storage (Araujo-.
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