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Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids

✍ Scribed by Marianne K. Thomsen; Dorthe Kristensen; Leif H. Skibsted

Book ID
107489950
Publisher
Springer-Verlag
Year
2000
Tongue
English
Weight
564 KB
Volume
77
Category
Article
ISSN
0003-021X

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πŸ“œ SIMILAR VOLUMES

Electron spin resonance spectroscopy: a
Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods
✍ Olesea Roman; Marie-NoΓ«lle Maillard; CΓ©dric Plessis; Anne-Marie Riquet πŸ“‚ Article πŸ“… 2010 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 467 KB

## Abstract Oxidative reactions that involve lipids are among the most important causes of deterioration of foods and affect both their shelf life and their organoleptic and nutritional properties. Radicals are intermediate key‐constituents in these reactions. Their detection is therefore essential