Titlebook: Chemical Changes in Food During Processing; Thomas Richardson,John W. Finley Book 1985 Springer Science+Business Media New York 1985 chemi

無(wú)辜

Application Lifecycle Management,activity (concentration, dehydration), and fermentation, were originally developed with little knowledge of the chemical consequences. However, since their commercialization, science has caught up with practice not only for these well-established processes but also for more recent processing techniq

上坡

Application Lifecycle Management,and other damage. Toxic materials may also result from the oxidation of naturally occurring substances (Pryor 1984). For example, cholesterol epoxides and hydroperoxides are thought to be carcinogenic or mutagenic (Koch and Schenck 1967; Sporer . 1982); they are among the products of oxidation of ch

RAGE

Application Lifecycle Management, has been usually inferred from either observed products or oxygen depletion studies (Simic and Karel 1980). In both approaches, the deductions are based on comparison with model systems, where free radicals can be observed directly (see, e.g., Hoffman 1981) by electron spin resonance (ESR), spectro

scrape

令人心醉

過(guò)時(shí)

https://doi.org/10.1007/978-1-4302-1079-5ly amplify the effects. Autoxidation is responsible for the deterioration of various organic materials ranging from the biologically important (e.g., lipids, foods, cell membranes) to the industrially important ones (e.g., rubber, lubricants). The mechanism of autoxidation of an organic substrate, R