Electron Spin Resonance in Food Science

Häftad, Engelska, 2016

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Beskrivning

Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending shelf-life with minimal tempering in nutritional profile.

The book also includes ESR studies on the interaction of food items and packaging materials, along with a section on new approaches in ESR identification of irradiated foods that is followed by a chapter on international legislation relevant to irradiated food.

A section on ESR applications in characterizing ROS/antioxidants in food items and lipid oxidation, including spin labeling, spin trapping and imaging applications is also covered, as are ESR applications in nutrition and pharmaceutics.

Serves as a complete reference on the application of ESR spectroscopy in food science research
Focuses on applications and data interpretation, avoiding extensive use of mathematics so that it fulfils the need of young scientists from different disciplines
Includes informative pages from leading manufacturers, highlighting the features of recent ESR spectrometers used in food science research
Includes information on different, active, worldwide groups in ESR characterization of food items and beverages

Produktinformation

Utgivningsdatum:2016-12-22
Mått:152 x 229 x 12 mm
Vikt:270 g
Format:Häftad
Språk:Engelska
Antal sidor:156
Förlag:Elsevier Science
ISBN:9780128054284

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Mer om författaren

Dr. Shukla has obtained his B.Sc., M.Sc. and D. Phil. degrees from University of Allahabad, India. During his doctoral work he has focused on the Electron Spin Resonance spectroscopy and optical absorption spectroscopy to study the transition ion doped single crystals. In addition to his exposure to the available CW-ESR spectrometers at leading institutes of his own country, he is enriched with hands on experience with modern CW and pulsed ESR spectrometers at several leading and University of St. Andrew’s, Scotland; and Kazan State University, Kazan. He has shared his research in many international events focused on Electron Spin Resonance Spectroscopy, organized in U.S.A., U.K., Germany, Spain, and Russia. Dr. Shukla has a good number publications to his credit in this filed in peer reviewed journals and books. Dr. Shukla is currently serving as Physics faculty at Ewing Christian College, Allahabad, India.

Innehållsförteckning

1. ESR Standard Methods for Detection of Irradiated Food2. ESR Investigation of the Free Radicals in Irradiated Foods3. Electron Spin Resonance Technique in the Quality Determination of Irradiated Foods4. ESR Detection of Irradiated Food Materials5. ESR Spectroscopy for the Identification of Irradiated Fruits and Vegetables6. Electron Paramagnetic Resonance Spectroscopy to Study Liquid Food and Beverages7. ESR of Irradiated Drugs and Excipients for Drug Control and Safety8. Free Radicals in Nonirradiated and Irradiated Foods Investigated by ESR and 9 GHz ESR Imaging