Identification of oxidative processes during simulated mastication of uncooked foods using electron paramagnetic resonance spectroscopy

Analytica Chimica Acta

Volumn 520, Issue 1-2, 2004, Pages 69-77

  Pirker, Katharina F ^a   Reichenauer, Thomas G ^a   Goodman, Bernard A ^a   Stolze, Klaus ^b  

^a ARC SEIBERSDORF RESEARCH GMBH   (Austria)

^b UNIVERSITY OF VETERINARY MEDICINE   (Austria)

Author keywords

Antioxidant; Free radicals; Herbs; Mushrooms; Pro oxidant; Spin traps

Indexed keywords

COMPUTER SIMULATION; FREE RADICALS; OXIDATION; PARAMAGNETIC RESONANCE; TISSUE;

MASTICATION PROCESS; SPIN TRAP;

FOOD PRODUCTS;

ASCORBIC ACID; BENZENE DERIVATIVE; CARBON; FREE RADICAL;

AGARICUS; ARTICLE; ELECTRON; ELECTRON SPIN RESONANCE; FOOD; GRINDING; MASTICATION; MEASUREMENT; MOLECULE; MUSHROOM; OXIDATION; PLANT TISSUE; PRIORITY JOURNAL; SAMPLE; SIMULATION;

AGARICUS; BASIDIOMYCOTA;

EID: 4143075813     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2004.03.095     Document Type: Article

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