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Electron Spin Resonance in Food Science
Reviews the current scenario of applications of ESR spectroscopy in food science research
Ashutosh Kumar Shukla (Edited by)
9780128054284
Paperback, published 22 December 2016
156 pages
22.9 x 15.1 x 1.1 cm, 0.27 kg
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.
1. ESR Standard Methods for Detection of Irradiated Food 2. ESR Investigation of the Free Radicals in Irradiated Foods 3. Electron Spin Resonance Technique in the Quality Determination of Irradiated Foods 4. ESR Detection of Irradiated Food Materials 5. ESR Spectroscopy for the Identification of Irradiated Fruits and Vegetables 6. Electron Paramagnetic Resonance Spectroscopy to Study Liquid Food and Beverages 7. ESR of Irradiated Drugs and Excipients for Drug Control and Safety 8. Free Radicals in Nonirradiated and Irradiated Foods Investigated by ESR and 9 GHz ESR Imaging
Subject Areas: Steam engines [TGBN1], Food & beverage technology [TDCT], Medical microbiology & virology [MMFM], Food manufacturing & related industries [KNDF]
