Please use this identifier to cite or link to this item:
http://hdl.handle.net/10773/37119
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 ESR 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 |
URI: | http://hdl.handle.net/10773/37119 |
DOI: | 10.1016/j.tifs.2020.03.032 |
ISSN: | 0924-2244 |
Appears in Collections: | DQ - Artigos REQUIMTE - Artigos |
Files in This Item:
File | Description | Size | Format | |
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Electron spin resonance as a tool to monitor the influence of novel processing.pdf | 1.67 MB | Adobe PDF | View/Open |
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