This book investigates the role and impact of free radicals in foods, exploring their formation, effects on food quality, and potential health implications. Fereidoon Shahidi, a distinguished professor and researcher in food science, draws upon extensive scientific literature and his own research to present a comprehensive overview of the subject. The work examines the complex chemistry of oxidation, the antioxidant properties of various food components, and the methods used to measure and control free radical activity in food systems.

This book is recognized as a significant contribution to the field of food chemistry, offering a detailed scientific examination of free radicals in food. It is likely to be valued by researchers, food scientists, and advanced students for its thorough coverage of complex chemical processes and analytical methodologies. The work provides a solid foundation for understanding oxidative stability and the role of antioxidants in maintaining food quality and potentially influencing human health.