Electron Spin Resonance in Food Science

✍ Scribed by Shukla, Ashutosh Kumar

• Publisher: Elsevier Science;Academic Press
• Year: 2017
• Tongue: English
• Leaves: 178
• Edition: 1
• Category: Library

✦ Synopsis

Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending shelf-life with minimal tempering in nutritional profile.

The book also includes ESR studies on the interaction of food items and packaging materials, along with a section on new approaches in ESR identification of irradiated foods that is followed by a chapter on international legislation relevant to irradiated food.

A section on ESR applications in characterizing ROS/antioxidants in food items and lipid oxidation, including spin labeling, spin trapping and imaging applications is also covered, as are ESR applications in nutrition and pharmaceutics.

• Serves as a complete reference on the application of ESR spectroscopy in food science research
• Focuses on applications and data interpretation, avoiding extensive use of mathematics so that it fulfils the need of young scientists from different disciplines
• Includes informative pages from leading manufacturers, highlighting the features of recent ESR spectrometers used in food science research
• Includes information on different, active, worldwide groups in ESR characterization of food items and beverages

✦ Table of Contents

Content: Title page
Table of Contents
Copyright
Dedication
List of Contributors
Preface
Chapter 1. ESR Standard Methods for Detection of Irradiated Food
Abstract
1.1 Introduction
1.2 Standardized ESR Detection Methods
1.3 Improvements to ESR Detection Methods
References
Chapter 2. ESR Investigation of the Free Radicals in Irradiated Foods
Abstract
2.1 Introduction
2.2 Quantitative Analysis of the Free Radicals
2.3 Irradiation Free Radicals Time and Temperature Dependence
2.4 Conclusions
References. Chapter 3. Electron Spin Resonance Technique in the Quality Determination of Irradiated FoodsAbstract
3.1 Introduction
3.2 Radiation-Induced Free Radicals
3.3 Basic Radiation Chemical Mechanisms
3.4 Evaluation of Irradiated Foods
3.5 Electron Spin Resonance Spectroscopy and Free Radical Research
3.6 Electron Spin Resonance Method in Quality Assessment
3.7 Indian Food Irradiation Program and Electron Spin Resonance Research
3.8 Future Scope
Acknowledgment
References
Chapter 4. ESR Detection of Irradiated Food Materials
Abstract
4.1 Introduction
4.2 Fruit
4.3 Spices
4.4 Herbs. 4.5 Beverages4.6 Conclusion
Acknowledgment
References
Chapter 5. ESR Spectroscopy for the Identification of Irradiated Fruits and Vegetables
Abstract
5.1 Introduction
5.2 Need to Regulate Food Irradiation
5.3 Electron Spin Resonance Spectroscopy
5.4 Detection of Irradiated Fruits and Vegetables Using Electron Spin Resonance Techniques
5.5 Dose Estimation
5.6 Validation
5.7 Limitations
5.8 Summary
Acknowledgment
References
Chapter 6. Electron Paramagnetic Resonance Spectroscopy to Study Liquid Food and Beverages
Abstract
6.1 Introduction. 6.2 Endogenous Unpaired Electronic Spin Species in Beverages6.3 Redox and Antioxidant Properties of Beverages by Electron Paramagnetic Resonance
6.4 Mechanism of Photo-Induced Beer Oxidation by Time-Resolved Electron Paramagnetic Resonance
6.5 Conclusions and Outlook
Acknowledgment
References
Chapter 7. ESR of Irradiated Drugs and Excipients for Drug Control and Safety
Abstract
7.1 Introduction
7.2 Electron Spin Resonance of Irradiated Drugs and Excipients
7.3 Conclusions
References. Chapter 8. Free Radicals in Nonirradiated and Irradiated Foods Investigated by ESR and 9 GHz ESR ImagingAbstract
8.1 Introduction
8.2 Materials and Methods
8.3 Continuous Wave Electron Spin Resonance and Electron Spin Resonance Imaging of the Mushroom Results
8.4 Sesame Seed Results
Acknowledgments
Glossary (Nomenclature List)
References
Index.