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After microbial spoilage, oxidation leading to overt rancidity is the second most important cause of food spoilage. Antioxidants have largely been viewed as tools in the fight against oxidation. With increasing awareness of the importance of antioxidants in health maintenance, their retention through food processing and storage has assumed increasing importance. Techniques whereby fats and oils may be processed to retain the highest possible levels of antioxidants are reviewed. Alternative processes and strategies for post-harvest storage and handling of fruits and vegetables are discussed. Further research needs that are designed to enhance the antioxidant status of foods are proposed.

This is one of five technology theme papers produced within the concerted action 'Functional Food Science in Europe' (FUFOSE), which is part of the European Commission's Fourth Framework Programme for research and technological development.

Additional information

Authors: LINDLEY M G, LinTech, University of Reading Innovation Centre, Reading (GB)
Bibliographic Reference: A paper published in 'Functional food science in Europe - volume 2', EUR 18591 EN, pp.49-53.
Availability: EUR-OP reference: CG-NO-18591-EN-S; price: 71 euros (set of 3 volumes). Available from EUR-OP sales agents. URL:
ISBN: ISBN: 92-828-4776-4 (3
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