Comparison of three methods based on electron spin resonance spectrometry for evaluation of oxidative stability of processed cheese

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 8, 1999, Pages 3099-3104

  Kristensen, Dorthe ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

ESR; Oxidative stability; Processed cheese; Radicals; Spin labeling; Spin trapping

Indexed keywords

2,2,6,6 TETRAMETHYLPIPERIDINE NITROXIDE; 5,5 DIMETHYL 1 PYRROLINE 1 OXIDE; 5,5-DIMETHYL-1-PYRROLINE-1-OXIDE; AMINE OXIDE; RADICAL; TEMPOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CHEESE; CHEMICAL REACTION; COMPARATIVE STUDY; ELECTRON SPIN RESONANCE; ENVIRONMENTAL TEMPERATURE; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; FREEZE DRYING; LIPID OXIDATION; METHODOLOGY; OXIDATION REDUCTION REACTION; REACTION TIME; SPIN LABELING;

CHEESE; CYCLIC N-OXIDES; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD PRESERVATION; OXIDATION-REDUCTION; SPIN LABELS;

EID: 0032829593     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981396p     Document Type: Article

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