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Tables of Contents for Free Radicals in Foods
Chapter/Section Title
Page #
Page Count
Preface
xi
Free Radicals in Foods: Chemistry, Nutrition and Health
1
11
Free Radicals and Food Chemistry
EPR Methods for Studying Free Radicals in Foods
12
23
Free Radical Generation during Extrusion: A Critical Contributor to Texturization
35
14
CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee
49
20
Radical Induced Formation of D-Glucosone from Amadori Compounds
69
14
Factors Influencing Free Radical Generation in Food Emulsions
83
15
Spin Label Study of Water Binding and Protein Mobility in Lysozyme
98
16
Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy
114
12
The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk
126
12
Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems
138
13
NO• Production during Thermal Processing of Beef: Evidence for Protein Oxidation
151
11
Natural Antioxidants
Antioxidants in Plants and Oleaginous Seeds
162
14
Inhibition of Citral Deterioration
176
12
Antioxidant Activity of Tannins and Tannin-Protein Complexes: Assessment In Vitro and In Vivo
188
13
Effect of Roasting Process on the Antioxidant Properties of Cassia tora L
201
12
Free Radical and Oxidative Reactions of (-)-Epigallocatechin And (-)-Epigallocatechin Gallate, Two Major Polyphenols in Green Tea
213
11
Radical-Scavenging Activity of Green Tea Polyphenols
224
17
Antioxidant Activity of Phytic Acid Hydrolysis Products on Iron Ion-Induced Oxidative Damage in Biological System
241
10
Bromination, Chlorination and Nitration of Isoflavonoids
251
13
Nutritional Biochemistry and Health
Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenol
264
18
Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron: Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts
282
19
Wasabi: A Traditional Japanese Food That Contains an Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cell
301
9
Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza
310
19
Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse Skin
329
14
Author Index
343
1
Subject Index
344