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

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Radicals are intermediates in many reactions that deteriorate foods. The detection
of radicals by electron spin resonance, ESR, can provide mechanistic and uantitative
information 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.
OriginalsprogEngelsk
TitelModern Magnetic Resonance
RedaktørerGraham A. Webb
Antal sider14
ForlagSpringer
Publikationsdato2018
Udgave2
Sider1781-1794
Kapitel87
ISBN (Trykt)978-3-319-28387-6
ISBN (Elektronisk)978-3-319-28388-3
DOI
StatusUdgivet - 2018

ID: 185843310