Effect of metal chelators on the oxidative stability of model wine

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 39, 2013, Pages 9480-9487

  Kreitman, Gal Y ^a   Cantu, Annegret ^b   Waterhouse, Andrew L ^b   Elias, Ryan J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

1 hydroxyethyl radicals; 3 mercaptohexan 1 ol; Chelators; Electron paramagnetic resonance; Wine oxidation

Indexed keywords

1-HYDROXYETHYL RADICALS; 3-MERCAPTOHEXAN-1-OL; ACCELERATED OXIDATIONS; CHELATORS; ELECTRON PARAMAGNETIC RESONANCES (EPR); OXIDATIVE STABILITY; REDUCED OXIDATION; SPIN-TRAPPING TECHNIQUE;

ELECTRON RESONANCE; ELECTRON SPIN RESONANCE SPECTROSCOPY; ETHYLENEDIAMINETETRAACETIC ACID; OXIDATION; PARAMAGNETIC RESONANCE; PARAMAGNETISM; QUALITY CONTROL; WINE;

CHELATION;

2,2' BIPYRIDINE; EDETIC ACID; FERROZINE; FOOD PRESERVATIVE; IRON CHELATING AGENT; PHYTIC ACID;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; FOOD QUALITY; FOOD STORAGE; OXIDATION REDUCTION REACTION; WINE;

2,2'-DIPYRIDYL; EDETIC ACID; FERROZINE; FOOD PRESERVATIVES; FOOD QUALITY; FOOD STORAGE; IRON CHELATING AGENTS; MODELS, CHEMICAL; OXIDATION-REDUCTION; PHYTIC ACID; WINE;

EID: 84892951201     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4024504     Document Type: Article

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