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- W2569066448 abstract "Food spoilage by chemical oxidation represents one of the major problems for society. Typically, an exposure of a food or beverage to oxygen would trigger a chain of chemical reactions involving proteins, pigments, fatty acids, and lipids, producing other compounds with undesirable biochemical properties including toxicity, as well as undesirable taste, smell, and color. Many of these processes occur via free radical mechanisms and involve chain reactions. This chapter reviews current progress in the use of electron paramagnetic resonance (EPR) spectroscopy to characterize endogenous free radicals and paramagnetic metal ion complexes in liquid food and beverages, as well as reactive radical species directly involved in chemical reactions leading to food degradation. This field has experienced enormous growth over the last two decades. We also review the expanding use of EPR to characterize antioxidants present in food, and commercial applications of EPR methods to predict the shelf life of beer. The remaining problems, potential solutions, and future directions for using this powerful and informative spectroscopic method in characterizing liquid food and beverages are also discussed." @default.
- W2569066448 created "2017-01-13" @default.
- W2569066448 creator A5028577982 @default.
- W2569066448 date "2017-01-01" @default.
- W2569066448 modified "2023-09-26" @default.
- W2569066448 title "Electron Paramagnetic Resonance Spectroscopy to Study Liquid Food and Beverages" @default.
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- W2569066448 doi "https://doi.org/10.1016/b978-0-12-805428-4.00006-4" @default.
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