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FOOD OXIDATION

 Introduction:


Oxidation is a very powerful chemical reaction in which an element gives up electrons and both increases its oxidation state.

That is why it must be taken into account that an oxidation or a reduction is a process by which the oxidation state of a compound changes, in addition to the fact that oxidation is present in nature.

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REFERENCES

  FOOD OXIDATION BBC. (2015). Retrieved from https://www.bbc.co.uk/bitesize/guides/zyq22hv/revision/1 Industries, K. (2017). KEMIN. Retrieved from https://www.kemin.com/ap/en/markets/food/antioxidants iquimicas. (2008). Obtained from https://iquimicas.com/oxidacion-de-frutas-y-verduras-porque-la-manzana-se-pone-marron/ Kanner, J. (2010). ScienceDirect. Retrieved from https://www.sciencedirect.com/science/article/pii/B9781845696481500022 Moon. (2019). Kenwood. Obtained from https://foodloversblog.es/por-que-se-oxidan-los-alimentos/ Ph.D., SB (2009). ShelfLifeAdvice. Retrieved from http://shelflifeadvice.com/faq/what-oxidation-and-how-does-it-alter-food-products Health, Nutrition and Sport. (2017). Retrieved from https://dieteticaynutricionweb.wordpress.com/2017/07/13/oxidacion/#:~:text=La%20oxidaci%C3%B3n%20en%20los%20alimentos,electrones%20liberados%2C%20reacci%C3% B3n% 20de% 20reduction% C3% B3n. NIKOLA TELSA Rajvanshi, A. (2007). "Nikola Tesla: The Creator of the Electric Age...
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