Many products in the market contain the phrases “rich in antioxidants” or “antioxidants added” on the label, but what are antioxidants and how do they work?
Using a nanoparticle from corn, a Purdue University scientist has found a way to lengthen the shelflife of many food products and sustain their health benefits.
As natural foods increase in popularity so, too, does the demand for natural preservatives. An ongoing challenge is the oxidation of fat and oils in foods.
