ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages. / Andersen, Mogens Larsen; Skibsted, Leif Horsfelt.

Modern Magnetic Resonance. red. / Graham A. Webb . 2. udg. Springer, 2018. s. 1781-1794.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Andersen, ML & Skibsted, LH 2018, ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages. i G A. Webb (red.), Modern Magnetic Resonance. 2 udg, Springer, s. 1781-1794. https://doi.org/10.1007/978-3-319-28275-6_25-1

APA

Andersen, M. L., & Skibsted, L. H. (2018). ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages. I G. A. Webb (red.), Modern Magnetic Resonance (2 udg., s. 1781-1794). Springer. https://doi.org/10.1007/978-3-319-28275-6_25-1

Vancouver

Andersen ML, Skibsted LH. ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages. I A. Webb G, red., Modern Magnetic Resonance. 2 udg. Springer. 2018. s. 1781-1794 https://doi.org/10.1007/978-3-319-28275-6_25-1

Author

Andersen, Mogens Larsen ; Skibsted, Leif Horsfelt. / ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages. Modern Magnetic Resonance. red. / Graham A. Webb . 2. udg. Springer, 2018. s. 1781-1794

Bibtex

@inbook{e3fb6102bc454e24a4f3f457b7d2cdeb,
title = "ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages",
abstract = "Radicals are intermediates in many reactions that deteriorate foods. The detectionof radicals by electron spin resonance, ESR, can provide mechanistic and uantitativeinformation about these reactions, which has led to ESR-based methods for early prediction of shelf life of foods and beverages. ESR is also used for monitoring irradiated foods, since the generated radicals are often quite stable. ESR can moreover give important information about oxidation mechanisms and microscopic physical structural aspects, which is useful for developing protective measures against oxidation in food.",
author = "Andersen, {Mogens Larsen} and Skibsted, {Leif Horsfelt}",
year = "2018",
doi = "10.1007/978-3-319-28275-6_25-1",
language = "English",
isbn = "978-3-319-28387-6",
pages = "1781--1794",
editor = "{ A. Webb }, Graham",
booktitle = "Modern Magnetic Resonance",
publisher = "Springer",
address = "Switzerland",
edition = "2",

}

RIS

TY - CHAP

T1 - ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

AU - Andersen, Mogens Larsen

AU - Skibsted, Leif Horsfelt

PY - 2018

Y1 - 2018

N2 - Radicals are intermediates in many reactions that deteriorate foods. The detectionof radicals by electron spin resonance, ESR, can provide mechanistic and uantitativeinformation about these reactions, which has led to ESR-based methods for early prediction of shelf life of foods and beverages. ESR is also used for monitoring irradiated foods, since the generated radicals are often quite stable. ESR can moreover give important information about oxidation mechanisms and microscopic physical structural aspects, which is useful for developing protective measures against oxidation in food.

AB - Radicals are intermediates in many reactions that deteriorate foods. The detectionof radicals by electron spin resonance, ESR, can provide mechanistic and uantitativeinformation about these reactions, which has led to ESR-based methods for early prediction of shelf life of foods and beverages. ESR is also used for monitoring irradiated foods, since the generated radicals are often quite stable. ESR can moreover give important information about oxidation mechanisms and microscopic physical structural aspects, which is useful for developing protective measures against oxidation in food.

U2 - 10.1007/978-3-319-28275-6_25-1

DO - 10.1007/978-3-319-28275-6_25-1

M3 - Book chapter

SN - 978-3-319-28387-6

SP - 1781

EP - 1794

BT - Modern Magnetic Resonance

A2 - A. Webb , Graham

PB - Springer

ER -

ID: 185843310