Please use this identifier to cite or link to this item:
Title: Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties
Author: Barba, Francisco J.
Roohinejad, Shahin
Ishikawa, Kenji
Leong, Sze Ying
El-Din A Bekhit, Alaa
Saraiva, Jorge A.
Lebovka, Nikolai
Keywords: Electron spin resonance
Free radicals
Novel processing technologies
High pressure processing
Pulsed electric fields
Issue Date: Jun-2020
Publisher: Elsevier
Abstract: Nowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity. Its applications cover investigating food oxidative stability and properties of irradiated foods including fruits and vegetables, meats and fishes, spices, cereal grains, and oil seeds.
Peer review: yes
DOI: 10.1016/j.tifs.2020.03.032
ISSN: 0924-2244
Appears in Collections:DQ - Artigos
REQUIMTE - Artigos

Files in This Item:
File Description SizeFormat 
Electron spin resonance as a tool to monitor the influence of novel processing.pdf1.67 MBAdobe PDFView/Open

Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.