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230607 ||| eng |
| 020 |
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|a 9780841218949
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| 050 |
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4 |
|a RB170
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| 100 |
1 |
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|a Morello, Michael J.
|e [editor]
|
| 245 |
0 |
0 |
|a Free radicals in food
|b chemistry, nutrition, and health effects
|c Michael J. Morello, editor, Fereidoon Shahidi, editor, Chi-Tang Ho, editor
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| 260 |
|
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|a Washington, DC
|b American Chemical Society
|c 2002, 2002
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| 300 |
|
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|a 372 pages
|b illustrations
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| 505 |
0 |
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|a Includes bibliographical references and index
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| 653 |
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|a Free Radicals / chemistry
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| 653 |
|
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|a Antioxidants / pharmacokinetics
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| 653 |
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|a Wasabia
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| 653 |
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|a Senna obtusifolia / Processing / Health aspects
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| 653 |
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|a Phytic Acid
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| 653 |
|
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|a Beef / Processing / Methodology / By-products
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| 653 |
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|a Maillard Reaction
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| 653 |
|
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|a Oxidases / Chemical inhibitors
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| 653 |
|
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|a Lemongrass oil / Deterioration / Chemical inhibitors
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| 653 |
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|a Milk / Stability / Analysis
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| 653 |
|
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|a Tea
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| 653 |
|
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|a Electron Spin Resonance Spectroscopy
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| 653 |
|
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|a Antioxidants
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| 653 |
|
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|a Food / Analysis
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| 653 |
|
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|a Phytic acid / Physiological effect
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| 653 |
|
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|a Lipids
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| 653 |
|
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|a Salvia miltiorrhiza / Therapeutic use
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| 653 |
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|a Pasteurization
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| 653 |
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|a Myoglobin / Analysis
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| 653 |
|
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|a Deoxy sugars / Derivatives
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| 653 |
|
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|a Isoflavones
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| 653 |
|
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|a Polyphenols / Physiological effect
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| 653 |
|
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|a Milk
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| 653 |
|
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|a Salvia miltiorrhiza
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| 653 |
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|a Food texture
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| 653 |
|
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|a Coffee / Processing / Analysis
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| 653 |
|
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|a Free radicals (Chemistry) / Physiological effect
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| 653 |
|
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|a Polyphenols
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| 653 |
|
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|a Red Meat
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| 653 |
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|a Salvia miltiorrhiza / Physiological effect
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| 653 |
|
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|a Wasabi / Physiological effect
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| 653 |
|
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|a Myoglobin
|
| 653 |
|
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|a Electron paramagnetic resonance spectroscopy
|
| 653 |
|
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|a SCIENCE / Life Sciences / Biochemistry / bisacsh
|
| 653 |
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|a Lysozyme / Analysis
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| 653 |
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|a Tannins / Physiological effect
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| 653 |
|
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|a Ascorbic Acid
|
| 653 |
|
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|a Deoxy Sugars
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| 653 |
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|a Esters / Physiological effect
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| 653 |
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|a Green tea / Analysis
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| 653 |
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|a Food / Composition
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| 653 |
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|a Oxidation-Reduction
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| 653 |
|
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|a Citrus oils / Deterioration / Chemical inhibitors
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| 653 |
|
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|a Free radicals (Chemistry)
|
| 653 |
|
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|a Dairy products / Stability / Analysis
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| 653 |
|
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|a Flavonoids
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| 653 |
|
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|a Free radicals (Chemistry) / Pathophysiology
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| 653 |
|
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|a Free Radicals / adverse effects
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| 653 |
|
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|a Food / Extrusion
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| 653 |
|
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|a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology / bisacsh
|
| 653 |
|
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|a Food Analysis
|
| 653 |
|
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|a Esters
|
| 653 |
|
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|a Coffee
|
| 700 |
1 |
|
|a Shahidi, Fereidoon
|e [editor]
|
| 700 |
1 |
|
|a Ho, Chi-Tang
|e [editor]
|
| 710 |
2 |
|
|a American Chemical Society
|b Division of Agricultural and Food Chemistry
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
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|b ACS
|a ACS Symposium Series
|
| 490 |
0 |
|
|a ACS symposium series
|
| 500 |
|
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|a Distributed in print by Oxford University Press
|
| 856 |
4 |
0 |
|u https://pubs.acs.org/doi/book/10.1021/bk-2002-0807
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 616.07
|