date:Mar 06, 2019
ating, or sequestering, agents protect food products from many enzymatic reactions that promote deterioration during processing and storage (Chaudhary 2010).
3. Preservatives
Food preservatives are mainly classified thus; antioxidants and antimicrobials. Antioxidants are compounds that retard or prevent the deterioration of foods by oxidative mechanisms. Antioxidant reacts with the free radicals (called free radical scavengers) to slow the rate of autoxidation. These antioxidants include the na