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Resonance Raman monitoring of lipid oxidation in muscle foods

✍ Scribed by Priya Kathirvel; Igor V. Ermakov; Werner Gellermann; Jimbin Mai; Mark P. Richards

Book ID
108826956
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
202 KB
Volume
43
Category
Article
ISSN
0950-5423

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## 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