ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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.
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.
Original language | English |
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Title of host publication | Modern Magnetic Resonance |
Editors | Graham A. Webb |
Number of pages | 14 |
Publisher | Springer |
Publication date | 2018 |
Edition | 2 |
Pages | 1781-1794 |
Chapter | 87 |
ISBN (Print) | 978-3-319-28387-6 |
ISBN (Electronic) | 978-3-319-28388-3 |
DOIs | |
Publication status | Published - 2018 |
ID: 185843310