Beer thiol-containing compounds and redox stability: Kinetic study of 1-hydroxyethyl radical scavenging ability

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 39, 2013, Pages 9444-9452

  De Almeida, Natália E C ^a,c   Lund, Marianne N ^a,b   Andersen, Mogens L ^a   Cardoso, Daniel R ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NOVOZYMES A S   (Denmark)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

1 hydroxyethyl radical; Beer; Redox balance; Thiol containing compounds

Indexed keywords

1-HYDROXYETHYL RADICALS; HYDROGEN ATOM ABSTRACTION; KINETIC ISOTOPE EFFECTS; LIPID TRANSFER PROTEIN; REDOX BALANCES; REVERSE PHASE LIQUID CHROMATOGRAPHY; SECOND-ORDER RATE CONSTANTS; THIOL-CONTAINING COMPOUNDS;

ATOMS; BEER; ISOTOPES; KINETICS; LIQUID CHROMATOGRAPHY; MAGNETIC RESONANCE; PROTEINS; RATE CONSTANTS; REACTION INTERMEDIATES;

FREE RADICAL REACTIONS;

1 HYDROXYETHYL RADICAL; 1-HYDROXYETHYL RADICAL; ALCOHOL; ALPHA-(4-PYRIDYL-1-OXIDE)-N-TERT-BUTYLNITRONE; FREE RADICAL; N TERT BUTYL ALPHA (4 PYRIDYL 1 OXIDE) NITRONE; PYRIDINE DERIVATIVE; SCAVENGER; THIOL DERIVATIVE;

ARTICLE; BEER; CATALYSIS; CHEMICAL MODEL; CHEMISTRY; DRUG ANTAGONISM; ELECTRON SPIN RESONANCE; FOOD CONTROL; FOOD QUALITY; FOOD STORAGE; KINETICS; METHODOLOGY; OXIDATION REDUCTION REACTION; SPIN LABELING; SPIN TRAPPING;

BEER; CATALYSIS; ELECTRON SPIN RESONANCE SPECTROSCOPY; ETHANOL; FOOD INSPECTION; FOOD QUALITY; FOOD STORAGE; FREE RADICAL SCAVENGERS; FREE RADICALS; KINETICS; MODELS, CHEMICAL; OXIDATION-REDUCTION; PYRIDINES; SPIN LABELS; SPIN TRAPPING; SULFHYDRYL COMPOUNDS;

EID: 84893004066     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402159a     Document Type: Article

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