Free radicals in food : chemistry, nutrition, and health effects /

Bibliographic Details
Other Authors:	Morello, Michael J., 1953-, Shahidi, Fereidoon, 1951-, Ho, Chi-Tang, 1944-
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, ©2002.
Series:	ACS symposium series ; 807.
Subjects:	Free radicals (Chemistry) > Pathophysiology > Congresses. Free radicals (Chemistry) > Congresses. Food > Composition > Congresses. Organic compounds. Inorganic compounds. Food industry and trade. Industries. Free radicals (Chemistry) Antioxidants. Food > Analysis. Food science. Free Radicals > adverse effects Molecular Mechanisms of Pharmacological Action Protective Agents Investigative Techniques Organic Chemicals Food Technology Inorganic Chemicals Food Industry Pharmacologic Actions Specialty Uses of Chemicals Chemicals and Drugs Physiological Effects of Drugs Analytical, Diagnostic and Therapeutic Techniques and Equipment Industry Chemical Actions and Uses Technology, Industry, and Agriculture Technology, Industry, Agriculture Free Radicals Antioxidants Food-Processing Industry Antioxidants > pharmacokinetics Food Analysis Free Radicals > chemistry Radicaux libres (Chimie) > Physiopathologie > Congrès. Radicaux libres (Chimie) > Congrès. Aliments > Composition > Congrès. Composés organiques. Composés inorganiques. Aliments > Industrie et commerce. Industrie. Radicaux libres (Chimie) Antioxydants. Aliments > Analyse. Science des aliments. organic compounds. antioxidant. industry (economic concept) industries (organizations) HEALTH & FITNESS > Diseases > General. MEDICAL > Clinical Medicine. MEDICAL > Diseases. MEDICAL > Evidence-Based Medicine. MEDICAL > Internal Medicine. Organic compounds Inorganic compounds Industries Food industry and trade Food > Analysis Food > Composition Free radicals (Chemistry) > Pathophysiology Lebensmittel Freies Radikal Zusammensetzung Aufsatzsammlung Antioxidans Gesunde Ernährung Radicais livres (congressos) Composição de alimentos (congressos) Antioxidantes (congressos) Análise de alimentos (congressos) Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

1. Free Radicals in Foods: Chemistry, Nutrition, and Health / Michael J. Morello, Fereidoon Shahidi and Chi-Tang Ho
2. EPR Methods for Studying Free Radicals in Foods / K.M. Schaich
3. Free Radical Generation during Extrusion: A Critical Contributor to Texturization / K.M. Schaich
4. CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee / T. Hofmann, W. Bors and K. Stettmaier
5. Radical Induced Formation of D-Glucosone from Amadori Compounds / R. Liedke and K. Eichner
6. Factors Influencing Free Radical Generation in Food Emulsions / Eric A. Decker, D. Julian McClements and Wilailuk Chaiyasit / [and others]
7. Spin Label Study of Water Binding and Protein Mobility in Lysozyme / K.M. Schaich.