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ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

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Modern Magnetic Resonance

Abstract

Radicals are intermediates in many reactions that deteriorate foods. The detection of radicals by electron spin resonance, ESR, can provide mechanistic and quantitative information about these reactions, which has led to ESR-based methods for early prediction of shelf life of foods and beverages. ESR is also used for monitoring irradiated foods, since the generated radicals are often quite stable. ESR can moreover give important information about oxidation mechanisms and microscopic physical structural aspects, which is useful for developing protective measures against oxidation in food.

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Authors and Affiliations

  1. Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark

    Mogens L. Andersen & Leif H. Skibsted

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  1. Mogens L. Andersen
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  2. Leif H. Skibsted
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Correspondence to Mogens L. Andersen .

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Editors and Affiliations

  1. Royal Society of Chemistry, London, United Kingdom

    Graham A. Webb

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Andersen, M.L., Skibsted, L.H. (2018). ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages. In: Webb, G. (eds) Modern Magnetic Resonance. Springer, Cham. https://doi.org/10.1007/978-3-319-28388-3_25

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