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Mechanisms and Kinetics of Antioxidants in Foods

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Mechanisms and Kinetics of Antioxidants in Foods

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    1. David B. Min  Department of Food Science and Technology The Ohio State University Columbus, Ohio Mechanisms and Kinetics of Antioxidants in Foods

    2. Undesirable Effects of Food Oxidation

    3. Mechanism of Food Oxidation

    5. Lipid Oxidation

    8. Photosensitizers in Foods

    9. Chlorophyll

    13. Formation of Reactive Oxygen Species

    14. Reaction Rates (M-1sec-1) of Reactive Oxygen Species with Food Component

    16. Mechanism of Antioxidants

    18. Radical Scavenging Antioxidant

    19. Standard Electron Reduction Potentials of Reactive Oxygen Species and Antioxidants

    20. Bond Dissociation Enthalpy of Phenolic Hydroxyl Group of Antioxidants

    21. Effect of Type and Position of Substituents on Bond Dissociation Enthalpy of Antioxidant

    22. Change in Bond Dissociation Enthalpy of Phenolic Antioxidant

    23. Reaction Rates of Food Component and Antioxidant with Peroxy Radicals

    24. Rate Constant of a-Tochopherol with Peroxy Radical in Food Systems Medium K (M-1sec-1) Hydrophobic System 7 × 106 Aqueous System * 8 × 105 Phospholipid bilayer 3 × 103

    25. Antioxidative Enzymes

    26. Mechanism of Metal Chelator

    27. Interaction of Metal and Chelator

    29. Carotenoid

    31. Effects of Carotenoid on Chlorophyll Photosensitized Singlet Oxygen Oxidation of Soybean Oil

    33. Singlet Oxygen Quenching Rates of Carotenoid

    35. Singlet Oxygen Quenchers

    36. Conclusion

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