@inbook{3c5014a0f25411dfb6d2000ea68e967b,
title = "Understanding oxidation processes in foods",
abstract = "Oxidative deterioration in foods involves oxidation in both the aqueous phase (e.g., proteins) and the lipid phase (e.g., polyunsaturated lipids). Formation of free radicals is an early event that occurs prior to the progression of oxidation and is most often associated with the aqueous phase. Linear free energy relationships are found valuable for classification of such early events as electron transfer and hydrogen atom transfer. Inspiration for protection of processed foods against oxidative deterioration of their vulnerable constituents has been found in the antioxidant mechanisms appearing during evolution of aerobic life forms in an increasingly oxidizing atmosphere. A two-dimensional classification of antioxidants opens up for an understanding of the special role of carotenoids, and optimal protection seems to depend on a proper balance between antioxidants and antireductants.",
author = "Skibsted, {Leif Horsfelt}",
year = "2010",
month = sep,
language = "English",
isbn = "978-1-84569-648-1",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Woodhead Publishing Limited",
number = "199",
pages = "3--35",
editor = "Decker, {Eric A.} and Elias, {Ryan J.} and McClements, {D. Julian}",
booktitle = "Oxidation in foods and beverages and antioxidant applications",
address = "United Kingdom",
}