Rituparna (ICAR-National Research Centre on Meat, Hyderabad, India) Banerjee & Mohammed Wasim, MD (Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India) Siddiqui 
Natural Antioxidants [PDF ebook] 
Applications in Foods of Animal Origin

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.