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4606002 |
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20040426220600.0 |
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010906s2002 dcua b 101 0 eng |
| 010 |
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|a 2001053394
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|a 0841237417 (alk. paper)
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| 035 |
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|a (OCoLC)47965116
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| 040 |
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|a DLC
|c DLC
|d C#P
|d OrLoB-B
|d OCoLC
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| 042 |
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|a pcc
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| 049 |
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|a CGUA
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| 050 |
0 |
0 |
|a RB170
|b .F685 2002
|
| 082 |
0 |
0 |
|a 616.07
|2 21
|
| 245 |
0 |
0 |
|a Free radicals in food :
|b chemistry, nutrition, and health effects /
|c Michael J. Morello, editor, Fereidoon Shahidi, editor, Chi-Tang Ho, editor.
|
| 260 |
|
|
|a Washington, DC :
|b American Chemical Society :
|b Distributed by Oxford University Press,
|c c2002.
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| 300 |
|
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|a xii, 356 p. :
|b ill. ;
|c 24 cm.
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| 336 |
|
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|a text
|b txt
|2 rdacontent
|0 http://id.loc.gov/vocabulary/contentTypes/txt
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| 337 |
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|a unmediated
|b n
|2 rdamedia
|0 http://id.loc.gov/vocabulary/mediaTypes/n
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| 338 |
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|a volume
|b nc
|2 rdacarrier
|0 http://id.loc.gov/vocabulary/carriers/nc
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| 504 |
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|a Includes bibliographical references and indexes.
|
| 505 |
0 |
0 |
|g 1.
|t Free Radicals in Foods: Chemistry, Nutrition, and Health /
|r Michael J. Morello, Fereidoon Shahidi and Chi-Tang Ho --
|g 2.
|t EPR Methods for Studying Free Radicals in Foods /
|r K. M. Schaich --
|g 3.
|t Free Radical Generation during Extrusion: A Critical Contributor to Texturization /
|r K. M. Schaich --
|g 4.
|t CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee /
|r T. Hofmann, W. Bors and K. Stettmaier --
|g 5.
|t Radical Induced Formation of D-Glucosone from Amadori Compounds /
|r R. Liedke and K. Eichner --
|g 6.
|t Factors Influencing Free Radical Generation in Food Emulsions /
|r Eric A. Decker, D. Julian McClements and Wilailuk Chaiyasit /
|r [et al.] --
|g 7.
|t Spin Label Study of Water Binding and Protein Mobility in Lysozyme /
|r K. M. Schaich --
|g 8.
|t Radical Formation in Dairy Products: Prediction of Oxidative Stability Based on Electron Spin Resonance Spectroscopy /
|r Dorthe Kristensen, Maiken V. Kroger-Ohlsen and Leif H. Skibsted --
|g 9.
|t The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk /
|r Jacob H. Nielsen, Henrik Ostdal and Henrik J. Andersen --
|g 10.
|t Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems /
|r Maiken V. Kroger-Ohlsen, Charlotte U. Carlsen and Mogens L. Andersen /
|r [et al.] --
|g 11.
|t NO[actual symbol not reproducible] Production during Thermal Processing of Beef: Evidence for Protein Oxidation /
|r K. M. Schaich --
|g 12.
|t Antioxidants in Plants and Oleaginous Seeds /
|r Fereidoon Shahidi --
|g 13.
|t Inhibition of Citral Deterioration /
|r Hideki Masuda, Toshio Ueno and Shuichi Muranishi /
|r [et al.] --
|g 14.
|t Antioxidant Activity of Tannins and Tannin-Protein Complexes: Assessment In Vitro and In Vivo /
|r Ken M. Riedl, Stephane Carando and Helaine M. Alessio /
|r [et al.] --
|g 15.
|t Effect of Roasting Process on the Antioxidant Properties of Cassia tora L. /
|r Gow-Chin Yen, Da-Yon Chuang and Chi-Hao Wu --
|g 16.
|t Free Radical and Oxidative Reactions of (-)-Epigallocatechin And (-)-Epigallocatechin Gallate, Two Major Polyphenols in Green Tea /
|r Nanqun Zhu, Tzou-Chi Huang and Jen-Kun Lin /
|r [et al.] --
|g 17.
|t Radical-Scavenging Activity of Green Tea Polyphenols /
|r Takako Yokozawa and Erbo Dong --
|g 18.
|t Antioxidant Activity of Phytic Acid Hydrolysis Products on Iron Ion-Induced Oxidative Damage in Biological System /
|r Sayuri Miyamoto, Kaeko Murota and Goro Kuwataz /
|r [et al.] --
|g 19.
|t Bromination, Chlorination, and Nitration of Isoflavonoids /
|r Brenda J. Boersma, Stephen Barnes and Rakesh P. Patel /
|r [et al.] --
|g 20.
|t Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenol /
|r Jen-Kun Lin, Ping-Chung Chen and Chi-Tang Ho /
|r [et al.] --
|g 21.
|t Generation of Lipid Peroxyl Radicals from Oxidized Edible Oils and Heme-Iron: Suppression of DNA Damage by Unrefined Oils and Vegetable Extracts /
|r Ayako Kanazawa, Tomohiro Sawa and Takaaki Akaike /
|r [et al.] --
|g 22.
|t Wasabi: A Traditional Japanese Food That Contains an Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells /
|r Yasujiro Morimitsu, Y. Nakamura and T. Osawa /
|r [et al.] --
|g 23.
|t Antioxidants and Antiatherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza /
|r Ming-Shi Shiao, Yih-Jer Wu and Elaine Lin /
|r [et al.] --
|g 24.
|t Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric Oxide in Cell Culture Systems, and on Hydrogen Peroxide in Mouse Skin /
|r A. Murakami, Y. Nakamura and K. Koshimizu /
|r [et al.].
|
| 650 |
|
0 |
|a Free radicals (Chemistry)
|x Pathophysiology
|v Congresses.
|
| 650 |
|
0 |
|a Free radicals (Chemistry)
|v Congresses.
|
| 650 |
|
0 |
|a Food
|x Composition
|v Congresses.
|0 http://id.loc.gov/authorities/subjects/sh2008120926
|
| 650 |
|
7 |
|a Food
|x Composition.
|2 fast
|0 http://id.worldcat.org/fast/fst00930485
|
| 650 |
|
7 |
|a Free radicals (Chemistry)
|2 fast
|0 http://id.worldcat.org/fast/fst00933917
|
| 650 |
|
7 |
|a Free radicals (Chemistry)
|x Pathophysiology.
|2 fast
|0 http://id.worldcat.org/fast/fst00933920
|
| 655 |
|
7 |
|a Conference papers and proceedings.
|2 fast
|0 http://id.worldcat.org/fast/fst01423772
|
| 700 |
1 |
|
|a Morello, Michael J.,
|d 1953-
|0 http://id.loc.gov/authorities/names/n93089877
|1 http://viaf.org/viaf/113746570
|
| 700 |
1 |
|
|a Shahidi, Fereidoon,
|d 1951-
|0 http://id.loc.gov/authorities/names/n88278153
|1 http://viaf.org/viaf/104298221
|
| 700 |
1 |
|
|a Ho, Chi-Tang,
|d 1944-
|0 http://id.loc.gov/authorities/names/n88219007
|1 http://viaf.org/viaf/5030156
|
| 901 |
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|t Library of Congress classification
|a RB170.F685 2002
|l JCL
|c JCL-Sci
|i 6418675
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| 927 |
|
|
|t Library of Congress classification
|a RB170.F685 2002
|l JCL
|c JCL-Sci
|e CRERAR
|b 60144454
|i 7216593
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