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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Recent Trends in Food Applications of Antioxidantse 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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Green Politics and NeoliberalismCovalent crosslinking of biopolymers has a stabilising effect of the three-dimensional structure of the polymer. This results in profound changes in physical and biological properties of polymers. The importance of crosslinking in biology has been demonstrated at a recent ACS-Symposium on protein crosslinking..

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Oxidative Crosslinking of Proteins and Other BiopolymersCovalent crosslinking of biopolymers has a stabilising effect of the three-dimensional structure of the polymer. This results in profound changes in physical and biological properties of polymers. The importance of crosslinking in biology has been demonstrated at a recent ACS-Symposium on protein crosslinking..

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https://doi.org/10.1007/978-1-4757-9351-2Oxidation; Spin; Vitamin; Vitamin E; antioxidative; cancer; soy

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