Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research

Molecular Nutrition and Food Research

Volumn 52, Issue 1, 2008, Pages 62-78

  Yu, Liangli ^a   Cheng, Zhihong ^a  

^a UNIVERSITY OF MARYLAND   (United States)

Author keywords

ESR; ESR oximetry; Food irradiation; Food stability; Radical scavenging capacity

Indexed keywords

CHELATING AGENT; COPPER; FREE RADICAL; LIPOSOME; OXYGEN; SCAVENGER;

CHEMISTRY; DIET SUPPLEMENTATION; DIFFUSION; ELECTRON SPIN RESONANCE; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; REVIEW;

CHELATING AGENTS; COPPER; DIETARY SUPPLEMENTS; DIFFUSION; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; FOOD TECHNOLOGY; FREE RADICAL SCAVENGERS; FREE RADICALS; LIPID PEROXIDATION; LIPOSOMES; OXIDATION-REDUCTION; OXYGEN;

EID: 38949193500     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700395     Document Type: Review

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