Neil Mermelstein

Neil H. Mermelstein

Numerous tests have been developed to screen substances for their antioxidant activity for potential use in foods, nutraceuticals, and supplements, and companies utilize the tests to promote the antioxidant capacity of their products. But Karen Schaich ([email protected]), Professor in the Dept. of Food Science at Rutgers University, said that there are drawbacks to these tests and no standardization of procedures and reporting. In addition, she said that results are often used inappropr…

Fruits and vegetables are shown being prepared for chromatographic separation of their antioxidant components by USDA research technician John McEwen.



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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein