Electron Spin Resonance in Food Science

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. Besides aiming to improve hygienic quality and extend the shelf-life with least tempering in their nutritional profile.

The book also includes the ESR studies on the interaction of food items and packaging materials. The title includes a section on new approaches in ESR identification of irradiated foods, followed by 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, besides ESR applications in nutrition and pharmaceutics.

• Serves as a complete reference on 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 the leading manufacturers, highlighting the features of recent ESR spectrometers being used in Food Science research
• Brings information about different groups active worldwide in ESR characterization of food items and beverages