ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

TY - CHAP

T1 - ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

AU - Andersen, Mogens Larsen

AU - Skibsted, Leif Horsfelt

PY - 2018/6/13

Y1 - 2018/6/13

N2 - Radicals are intermediates in many reactions that deteriorate foods. The detection of radicals by electron spin resonance, ESR, can provide mechanistic and quantitative information about these reactions, which has led to ESR-based methods for early prediction of shelf life of foods and beverages. ESR is also used for monitoring irradiated foods, since the generated radicals are often quite stable. ESR can moreover give important information about oxidation mechanisms and microscopic physical structural aspects, which is useful for developing protective measures against oxidation in food.

AB - Radicals are intermediates in many reactions that deteriorate foods. The detection of radicals by electron spin resonance, ESR, can provide mechanistic and quantitative information about these reactions, which has led to ESR-based methods for early prediction of shelf life of foods and beverages. ESR is also used for monitoring irradiated foods, since the generated radicals are often quite stable. ESR can moreover give important information about oxidation mechanisms and microscopic physical structural aspects, which is useful for developing protective measures against oxidation in food.

U2 - 10.1007/978-3-319-28275-6_25-1

DO - 10.1007/978-3-319-28275-6_25-1

M3 - Book chapter

SN - 978-3-319-28387-6

SP - 1781

EP - 1794

BT - Modern Magnetic Resonance

A2 - A. Webb , Graham

PB - Springer

ER -