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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
Mchael J. Morello Fereidoon Shahidi and Chi-Tang Ho
1
11
Free Radicals and Food Chemistry
EPR Methods for Studying Free Radicals in Foods
K. M. Schaich
12
23
Free Radical Generation during Extrusion: A Critical Contributor to Texturization
K. M. Schaich
35
14
CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee
T. Hofmann W. Bors and K. Stettmaier
49
20
Radical Induced Formation of D-Glucosone from Amadori Compounds
R. Liedke and K. Eichner
69
14
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 and Longyuan Mei
83
15
Spin Label Study of Water Binding and Protein Mobility in Lysozyme
K. M. Schaich
98
16
Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy
Dorthe Kristensen Maiken V. Kroger-Ohlsen and Leif H. Skibsted
114
12
The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk
Jacob H. Nielsen Henrik Ostdal and Henrik J. Andersen
126
12
Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems
Maiken V. Kroger-Ohlsen Charlotte U. Carlsen Mogens L. Andersen and Leif H. Skibsted
138
13
NO• Production during Thermal Processing of Beef: Evidence for Protein Oxidation
K. M. Schaich
151
11
Natural Antioxidants
Antioxidants in Plants and Oleaginous Seeds
Fereidoon Shahidi
162
14
Inhibition of Citral Deterioration
Hideki Masuda Toshio Ueno Shuichi Muranishi Susumu Irisawa and Chi-Tang Ho
176
12
Antioxidant Activity of Tannins and Tannin-Protein Complexes: Assessment In Vitro and In Vivo
Ken M. Riedl Stephane Carando Helaine M. Alessio Mark McCarthy and Ann E. Hagerman
188
13
Effect of Roasting Process on the Antioxidant Properties of Cassia tora L
Gow-Chin Yen Da-Yon Chuang and Chi-Hao Wu
201
12
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. Yang and Chi-Tang Ho
213
11
Radical-Scavenging Activity of Green Tea Polyphenols
Takako Yokozawa and Erbo Dong
224
17
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 and Juliji Terao
241
10
Bromination, Chlorination and Nitration of Isoflavonoids
Brenda J. Boersma Stephen Barnes Rakesh P. Patel Marion Kirk Donald Muccio and Victor M Darley-Usmar
251
13
Nutritional Biochemistry and Health
Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenol
Jen-Kun Lin Ping-Chung Chen Chi-Tang Ho and Shoei-Yn Lin-Shian
264
18
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 and Hiroshi Maeda
282
19
Wasabi: A Traditional Japanese Food That Contains an Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cell
Yasujiro Morimitsu Y. Nakamura T. Osawa and K. Uchida
301
9
Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza
Ming-Shi Shiao Yih-Jer Wu Elaine Lin Wan-Jong Kuo and Bao-Wen Chang
310
19
Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse Skin
A. Murakami Y. Nakamura K. Koshimizu and H. Ohigashi
329
14
Author Index
343
1
Subject Index
344
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