Titlebook: Autoxidation in Food and Biological Systems; Michael G. Simic,Marcus Karel Book 1980 Springer Science+Business Media New York 1980 Oxidati

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Singlet Oxygen-Initiated Photooxidation of Unsaturated Fatty Acid Esters and Inhibitory Effects of Tensitizer with a substrate. In the Type II process, an excited sensitizer produces singlet oxygen by transferring excitation from the sensitizer to oxygen. This active oxygen molecule reacts with olefinic double bonds to produce hydroperoxides by a concerted ene type mechanism (5).

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Discourse, Power and Environmental Policy,e many secondary antioxygenic compounds and treatments, such as oxygen exclusion or scavenging, browning antioxidants, and products produced by fermentation, smoking, nitrite curing, and hydrolysis of vegetable protein.

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Analytical Methods Used in the Study of Autoxidation Processesoblems of fat autoxidation, and oxidation chemistry has become an intensively active area of research.. This review discusses different analytical tools applied in our laboratory to the study of autoxidation. The last section of this review deals with some mechanistic implications of our results.

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Lipid Hydroperoxide Induced Oxidation of Cysteine in Peptides-induced oxidation of proteins and, more specifically, the sulfur amino acids of proteins. The oxidative changes in amino acids have been previously reviewed extensively (2,3,4,5,6). Significant nutritional losses have been reported in proteins which have been exposed to either hydrogen peroxide or oxidizing lipids (7,8).