Author: Arnold Marvin BassPublisher:
ISBN:
Category : Low temperatures
Languages : en
Pages : 114
Book Description
Stabilization of Free Radicals at Low Temperatures
Author: Arnold Marvin BassPublisher:
ISBN:
Category : Low temperatures
Languages : en
Pages : 114
Book Description
4th International Symposium of Free Radical Stabilization Trapped Radicals at Low Tempertures
Author: United States. National Bureau of StandardsPublisher:
ISBN:
Category :
Languages : en
Pages : 356
Book Description
The Formation and Stabilization of Free Radicals
Author: United States. National Bureau of StandardsPublisher:
ISBN:
Category : Radicals (Chemistry)
Languages : en
Pages : 60
Book Description
Oxidation-reduction Potentials
Author: Leonor MichaelisPublisher:
ISBN:
Category : Science
Languages : en
Pages : 224
Book Description
Trapped Radicals at Low Temperatures
Author: Publisher:
ISBN:
Category : Radicals (Chemistry)
Languages : en
Pages : 356
Book Description
AFOSR.
Author: United States. Air Force. Office of Scientific ResearchPublisher:
ISBN:
Category : Research
Languages : en
Pages : 1190
Book Description
Autoxidation in Food and Biological Systems
Author: M.G. SimicPublisher: Springer Science & Business Media
ISBN: 1475793510
Category : Technology & Engineering
Languages : en
Pages : 652
Book Description
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.
Nuclear Science Abstracts
Author: Hearings and Reports on Atomic Energy
Author: United States. Congress. Joint Committee on Atomic EnergyPublisher:
ISBN:
Category : Nuclear energy
Languages : en
Pages : 1118
Book Description
Review of AEC and Army Food Irradiation Programs
Author: United States. Congress. Joint Committee on Atomic Energy. Subcommittee on Research, Development, and RadiationPublisher:
ISBN:
Category : Food
Languages : en
Pages : 1080
Book Description