Free Radicals in Food
Subtitle: Chemistry, Nutrition and Health Effects (Acs Symposium Series)
Contributors: Michael J. Morello (Editor); Fereidoon Shahidi (Editor); Chi-Tang Ho (Editor)
Publisher: An American Chemical Society Publication
Published: March 11, 2002
Language: eng
Format: Hardcover
Number of pages: 372
ISBN-13: 9780841237414
Subjects: Biochemistry; Chemistry; Dietetics & nutrition; Food & beverage technology; Science/Mathematics; General; Cooking / Wine; Technology; Bio-Organic Chemistry; Physical Chemistry; Pathology; Free radicals (Chemistry); Food Science; Food; Food Content Guides; Cooking / General; Health & Fitness-Food Content Guides; Medical-Pathology; Pathophysiology; Life Sciences - Biochemistry; Chemistry - Physical & Theoretical; Composition; Congresses
First sentence: Although some roles for free radicals in food have been proposed, relatively little research to document suspected radicals has been undertaken.