Preface |
Free Radicals in Foods: Chemistry, Nutrition, and Health / Mchael J. Morello ; Fereidoon Shahidi ; Chi-Tang Ho1.: |
Free Radicals and Food Chemistry |
EPR Methods for Studying Free Radicals in Foods / K. M. Schaich2.: |
Free Radical Generation during Extrusion: A Critical Contributor to Texturization / 3.: |
CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee / T. Hofmann ; W. Bors ; K. Stettmaier4.: |
Radical Induced Formation of D-Glucosone from Amadori Compounds / R. Liedke ; K. Eichner5.: |
Factors Influencing Free Radical Generation in Food Emulsions / Eric A. Decker ; D. Julian McClements ; Wilailuk Chaiyasit ; C. Nuchi ; M. P. C. Silvestre ; Jennifer R. Mancuso ; Lawrence M. Tong ; Longyuan Mei6.: |
Spin Label Study of Water Binding and Protein Mobility in Lysozyme / 7.: |
Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy / Dorthe Kristensen ; Maiken V. Kroger-Ohlsen ; Leif H. Skibsted8.: |
The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk / Jacob H. Nielsen ; Henrik Ostdal ; Henrik J. Andersen9.: |
Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems / Charlotte U. Carlsen ; Mogens L. Andersen10.: |
NO. Production during Thermal Processing of Beef: Evidence for Protein Oxidation / 11.: |
Natural Antioxidants |
Antioxidants in Plants and Oleaginous Seeds / 12.: |
Inhibition of Citral Deterioration / Hideki Masuda ; Toshio Ueno ; Shuichi Muranishi ; Susumu Irisawa13.: |
Antioxidant Activity of Tannins and Tannin--Protein Complexes: Assessment In Vitro and In Vivo / Ken M. Riedl ; Stephane Carando ; Helaine M. Alessio ; Mark McCarthy ; Ann E. Hagerman14.: |
Effect of Roasting Process on the Antioxidant Properties of Cassia tora L. / Gow-Chin Yen ; Da-Yon Chuang ; Chi-Hao Wu15.: |
Free Radical and Oxidative Reactions of (--)-Epigallocatechin And (--)-Epigallocatechin Gallate, Two Major Polyphenols in Green Tea / Nanqun Zhu ; Tzou-Chi Huang ; Jen-Kun Lin ; Chung S. Yang16.: |
Radical-Scavenging Activity of Green Tea Polyphenols / Takako Yokozawa ; Erbo Dong17.: |
Antioxidant Activity of Phytic Acid Hydrolysis Products on Iron Ion-Induced Oxidative Damage in Biological System / Sayuri Miyamoto ; Kaeko Murota ; Goro Kuwataz ; Masatake Imai ; Akihiko Nagao ; Juliji Terao18.: |
Bromination, Chlorination, and Nitration of Isoflavonoids / Brenda J. Boersma ; Stephen Barnes ; Rakesh P. Patel ; Marion Kirk ; Donald Muccio ; Victor M Darley-Usmar19.: |
Nutritional Biochemistry and Health |
Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenol / Ping-Chung Chen ; Shoei-Yn Lin-Shian20.: |
Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron: Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts / Ayako Kanazawa ; Tomohiro Sawa ; Takaaki Akaike ; Hiroshi Maeda21.: |
Wasabi: A Traditional Japanese Food That Contains an Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells / Yasujiro Morimitsu ; Y. Nakamura ; T. Osawa ; K. Uchida22.: |
Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza / Ming-Shi Shiao ; Yih-Jer Wu ; Elaine Lin ; Wan-Jong Kuo ; Bao-Wen Chang23.: |
Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse Skin / A. Murakami ; K. Koshimizu ; H. Ohigashi24.: |
Author Index |
Subject Index |
Preface |
Free Radicals in Foods: Chemistry, Nutrition, and Health / Mchael J. Morello ; Fereidoon Shahidi ; Chi-Tang Ho1.: |
Free Radicals and Food Chemistry |
EPR Methods for Studying Free Radicals in Foods / K. M. Schaich2.: |
Free Radical Generation during Extrusion: A Critical Contributor to Texturization / 3.: |
CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee / T. Hofmann ; W. Bors ; K. Stettmaier4.: |