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Peer reviewed Peer reviewed
ERIC Number: EJ298629
Record Type: CIJE
Publication Date: 1984
Pages: N/A
Abstractor: N/A
Reference Count: 0
ISBN: N/A
ISSN: N/A
Free Radical Reactions in Food.
Taub, Irwin A.
Journal of Chemical Education, v61 n4 p313-24 Apr 1984
Discusses reactions of free radicals that determine the chemistry of many fresh, processed, and stored foods. Focuses on reactions involving ascorbic acid, myoglobin, and palmitate radicals as representative radicals derived from a vitamin, metallo-protein, and saturated lipid. Basic concepts related to free radical structure, formation, and reactions are briefly considered. (JN)
Descriptors: Biochemistry, Chemical Reactions, College Science, Food, Higher Education, Molecular Structure, Science Education
Publication Type: Journal Articles; Reports - Research
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Identifiers: Radicals (Chemistry)