Series Volume Number
No. 807
Lc Classification Number
Rb170.F685 2002
Reviews
"Researchers mostly from North America, Japan, and Taiwan, but also other parts of the world disseminate their recent findings. The first of the 24 studies comprises an introduction to refresh readers' memories on key aspects of free radicals and their reactions. The rest discuss such aspectsas analyzing free radicals within food matrices, Maillard reactions, emulsions, dairy, and meat products; the efficacy of antioxidants from tea, seeds, and selected naturally occurring compounds; and free-radical inhibition in relationship to biochemical paths and cancerous cell cultures. Noinformation is provided about any actual symposium they might derive from."--SciTech Book News, "Researchers mostly from North America, Japan, and Taiwan, but also other parts of the world disseminate their recent findings. The first of the 24 studies comprises an introduction to refresh readers' memories on key aspects of free radicals and their reactions. The rest discuss such aspects as analyzing free radicals within food matrices, Maillard reactions, emulsions, dairy, and meat products; the efficacy of antioxidants from tea, seeds, and selected naturally occurring compounds; and free-radical inhibition in relationship to biochemical paths and cancerous cell cultures. No information is provided about any actual symposium they might derive from."--SciTech Book News, "Researchers mostly from North America, Japan, and Taiwan, but also other parts of the world disseminate their recent findings. The first of the 24 studies comprises an introduction to refresh readers' memories on key aspects of free radicals and their reactions. The rest discuss such aspects as analyzing free radicals within food matrices, Maillard reactions, emulsions, dairy, and meat products; the efficacy of antioxidants from tea, seeds, and selected naturally occurring compounds; and free-radical inhibition in relationship to biochemical paths and cancerous cell cultures. No information is provided about any actual symposium they might derive from."-- SciTech Book News, 1. Michael J. Morello: Free Radicals in Food: Introduction Food Chemistry 2. Karen M. Schaich: EPR Methods for Studying Free Radicals in Foods 3. Karen M. Schaich: Free Radical Generation during Extrusion: A Critical Contributor to Texturization 4. Thomas Hofmann, W. Bors, and K. Stettmaier: Crosspy - A Radical Intermediate of Melanoidin Formation in Roasted Coffee 5. Ralf Liedke and Karl Eichner: Radical Induced Formation of D-Glucosone from Amadori Compounds 6. Eric A. Decker, et al.: Factors Influencing Free Radical Generation in Food Emulsions 7. Karen M. Schaich: Spin Label Study of Water Binding and Protein Mobility in Lysozyme 8. Dorthe Kristensen, Maiken V. Krd"oger-Ohlsen, and Leif H. Skibsted: Radical Formation in Dairy Products: Prediction of Oxidative Stability based on Electron Spin Resonance Spectroscopy 9. Jacob H. Nielsen, Henrik Ostdal, and Henrik J. Andersen: The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk from dehydrascorbic acid in bovine milk 10. Maiken V. Krd"ger-Ohlsen, et al.: Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems 11. Karen M. Schaich: NO Production during Thermal Processing of Beef: Evidence for Protein Oxidation Antioxidants 12. Fereidoon Shahidi: Antioxidants in Plants and Oleaginous Seeds 13. Hideki Masuda, et al.: Inhibition of Citral Deterioration 14. Ken M. Riedl, et al.: Antioxidant Activity of Tannins and Tannin-Protein Complexes 15. Gow-Chin Yen and Da-Yuan Chung, and Chi-Hao: Effect of Roasting Process on the Antioxidant Properties Cassia tora L. 16. Nanqun Zhu, et al.: Free Radical and Oxidative Reactions of (-)-Epigallocatechin and (-)-Epigallocatechin Gallate, Two major Polyphenols in Green Tea 17. Takako Yokozawa, and Erbo Dong: Radical-Scavenging Activity of Green Tea Polyphenols 18. Junji Terao, et al.: Protective effect of phytic acid and its hydrolysis products on iron ion-induced oxidative damage in the large intestinal mucosa: In vitro and ex vivo study 19. Brenda J. Boersma, et al.: Bromination, Chlorination and Nitration of Isoflavonoids Nutritional Biochemistry and Health 20. Jen-Kun. Lin, et al.: Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenols 21. Hiroshi Maeda, et al.: Generation of lipid peroxyl radicals from oxidized edible oils and heme-iron: Implication of a high-fat diet in colon carcinogenesis 22. Yasujiro Morimitsu, et al.: Wasabi: A Traditional Japanese Food that Containing on Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells 23. Ming-Shi Shiao, et al.: Antioxidants and Anti-atherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza 24. Akira Murakami, et al.: Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric oxide in Cell Culture systems, and on Hydrogen Peroxide in Mouse Skin, "Researchers mostly from North America, Japan, and Taiwan, but also otherparts of the world disseminate their recent findings. The first of the 24studies comprises an introduction to refresh readers' memories on key aspects offree radicals and their reactions. The rest discuss such aspects as analyzingfree radicals within food matrices, Maillard reactions, emulsions, dairy, andmeat products; the efficacy of antioxidants from tea, seeds, and selectednaturally occurring compounds; and free-radical inhibition in relationship tobiochemical paths and cancerous cell cultures. No information is provided aboutany actual symposium they might derive from."--SciTech Book News
Table of Content
Preface1. Michael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho: Free Radicals in Food: Chemistry, Nutrition, and HealthFree Radicals and Food Chemistry2. K. M. Schaich: EPR Methods for Studying Free Radicals in Foods3. K. M. Schaich: Free Radical Generation during Extrusion: A Critical Contributor to Texturization4. T. Hofmann, W. Bors, and K. Stettmaier: CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee5. R. Liedke and K. Eichner: Radical Induced Formation of D-Glucosone from Amadori Compounds6. Eric A. Decker, D. Julian McClements, Wilailuk Chaiyasit, C. Nuchi, M. P. C. Silvestre, Jennifer R. Mancuso, Lawrence M. Tong, and Longyuan Mei: Factors Influencing Free Radical Generation in Food Emulsions7. K. M. Schaich: Spin Label Study of Water Binding and Protein Mobility in Lysozyme8. Dorthe Kristensen, Maiken V. Kroger-Ohlsen, and Leif H. Skibsted: Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy9. Jacob H. Nielsen, Henrik Ostdal, and Henrik J. Andersen: The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk10. Maiken V. Krger-Ohlsen, Charlotte U. Carlsen, Mogens L. Andersen, and Leif H. Skibsted: Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems11. K. M. Schaich: NO-Production during Thermal Processing of Beef: Evidence for Protein OxidationNatural Antioxidants12. Fereidoon Shahidi: Antioxidants in Plants and Oleaginous Seeds13. Hideki Masuda, Toshio Ueno, Shuichi Muranishi, Susumu Irisawa, and Chi-Tang Ho: Inhibition of Citral Deterioration14. Ken M. Riedl, Stephane Carando, Helaine M. Alessio, Mark McCarthy, and Anne E. Hagerman: Antioxidant Activity of Tannins and Tannin-Protein Complexes: Assessment In Vitro and In Vivo15. Gow-Chin Yen, Da-Yon Chuang, and Chi-Hao Wu: Effect of Roasting Process on the Antioxidant Properties of Cassia tora L.16. Nanqun Zhu, Tzou-Chi Huang, Jen-Kun Lin, Chung S. Yang, and Chi-Tang Ho: Free Radical and Oxidative Reactions of (-)-Epigallocatechin And (-)-Epigallocatechin Gallate, Two Major Polyphenols in Green Tea17. Takako Yokozawa and Erbo Dong: Radical-Scavenging Activity of Green Tea Polyphenols18. Sayuri Miyamoto, Kaeko Murota, Goro Kuwataz, Masatake Imai, Akihiko Nagao, and Juliji Terao: Antioxidant Activity of Phytic Acid Hydrolysis Products on Iron Ion-Induced Oxidative Damage in Biological System19. Brenda J. Boersma, Stephen Barnes, Rakesh P. Patel, Marion Kirk, Donald Muccio, and Victor M. Darley-Usmar: Bromination, Chlorination, and Nitration of IsoflavonoidsNutritional Biochemistry and Health20. Jen-Kun Lin, Ping-Chung Chen, Chi-Tang Ho, and Shoei-Yn Lin-Shian: Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenol21. Ayako Kanazawa, Tomohiro Sawa, Takaaki Akaike, and Hiroshi Maeda: Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron: Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts22. Yasujiro Morimitsu, Y. Nakamura, T. Osawa, and K. Uchida: Wasabi: A Traditional Japanese Food That Contains an Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells23. Ming-Shi Shiao, Yih-Jer Wu, Elaine Lin, Wan-Jong Kuo, and Bao-Wen Chang: Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza24. A. Murakami, Y. Nakamura, K. Koshimizu, and H. Ohigashi: Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse SkinAuthor IndexSubject Index
Copyright Date
2002
Target Audience
College Audience
Topic
Food Science, Chemistry / General
Lccn
2001-053394
Dewey Decimal
616.07
Dewey Edition
21
Illustrated
Yes
Genre
Technology & Engineering, Science
