P. R. Padma ¹, R. Anitha ¹

Affiliations
1 Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043, IN

Abstract

One of the major changes that occur during processing, distribution and final preparation of food is oxidation. Oxidation of lipids initiates other changes in the food system that affect its nutritional quality, wholesomeness, safety, colour, flavour and texture. Antioxidants are among the principal ingredients that protect food quality by preventing oxidative deterioration of lipids.

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Mercy Paul ¹, R. Anitha ¹

Affiliations
1 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN

Abstract

Despite the combined efforts of many countries to eradicate malaria, it remains the most important disease in tine world today in terms of lives lost and economic burden.

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