Electron Spin Resonance in Food Science covers, in detail, the ESR
identification of the irradiation history of food products and
beverages to investigate changes that occur during storage, with an
aim of improving hygienic quality and extending shelf-life with
minimal tempering in nutritional profile. The book also includes
ESR studies on the interaction of food items and packaging
materials, along with a section on new approaches in ESR
identification of irradiated foods that is followed by a chapter on
international legislation relevant to irradiated food. A section on
ESR applications in characterizing ROS/antioxidants in food items
and lipid oxidation, including spin labeling, spin trapping and
imaging applications is also covered, as are ESR applications in
nutrition and pharmaceutics.
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