Cover Image
Read Now

Free radicals in food chemistry, nutrition, and health effects

Bibliographic Details
Corporate Author: American Chemical Society Division of Agricultural and Food Chemistry
Other Authors: Morello, Michael J. (Editor), Shahidi, Fereidoon (Editor), Ho, Chi-Tang (Editor)
Format: eBook
Language:English
Published: Washington, DC American Chemical Society 2002, 2002
Series:ACS symposium series
Subjects:
Free Radicals / Chemistry
Antioxidants / Pharmacokinetics
Wasabia
Senna Obtusifolia / Processing / Health Aspects
Phytic Acid
Beef / Processing / Methodology / By-products
Maillard Reaction
Oxidases / Chemical Inhibitors
Lemongrass Oil / Deterioration / Chemical Inhibitors
Milk / Stability / Analysis
Tea
Electron Spin Resonance Spectroscopy
Antioxidants
Food / Analysis
Phytic Acid / Physiological Effect
Lipids
Salvia Miltiorrhiza / Therapeutic Use
Pasteurization
Myoglobin / Analysis
Deoxy Sugars / Derivatives
Isoflavones
Polyphenols / Physiological Effect
Milk
Salvia Miltiorrhiza
Food Texture
Coffee / Processing / Analysis
Free Radicals (chemistry) / Physiological Effect
Polyphenols
Red Meat
Salvia Miltiorrhiza / Physiological Effect
Wasabi / Physiological Effect
Myoglobin
Electron Paramagnetic Resonance Spectroscopy
Science / Life Sciences / Biochemistry / Bisacsh
Lysozyme / Analysis
Tannins / Physiological Effect
Ascorbic Acid
Deoxy Sugars
Esters / Physiological Effect
Green Tea / Analysis
Food / Composition
Oxidation-reduction
Citrus Oils / Deterioration / Chemical Inhibitors
Free Radicals (chemistry)
Dairy Products / Stability / Analysis
Flavonoids
Free Radicals (chemistry) / Pathophysiology
Free Radicals / Adverse Effects
Food / Extrusion
Technology & Engineering / Food Science / Chemistry & Biotechnology / Bisacsh
Food Analysis
Esters
Coffee
Online Access:
Collection: ACS Symposium Series - Collection details see MPG.ReNa
Description
Item Description:Distributed in print by Oxford University Press
Physical Description:372 pages illustrations
ISBN:9780841218949

Similar Items