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

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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.
Original languageEnglish
Title of host publicationModern Magnetic Resonance
EditorsGraham A. Webb
Number of pages14
PublisherSpringer
Publication date2018
Edition2
Pages1781-1794
Chapter87
ISBN (Print)978-3-319-28387-6
ISBN (Electronic)978-3-319-28388-3
DOIs
Publication statusPublished - 2018

ID: 185843310