Chemistry Reference
In-Depth Information
could also offer valuable solutions. Incorporation of singlet quenchers in the
packaging materials or in a transparent window or foil would be valuable
innovations for the food industry.
3.8 Sources of further information and advice
FRANKEL E
(2005), Lipid oxidation, 2nd edition, Dundee, The Oily Press.
MIN D
and
BOFF J
(2001), `Chemistry and reaction of singlet oxygen in foods', Compr Rev
Food Sci Food Saf 1, 58±72.
3.9 References
ANDO T, YOSHIKAWA T, TANIGAWA T, KOHNO M, YOSHIDA N
and
MOTOHARU K.
(1997),
`Quantification of singlet oxygen from hematoporphyrin derivative by electron
spin resonance', Life Sci 61, 1953±1959.
BARCLAY L, BASKIN K, LOCKE S
and
VINQUIST M
(1989), `Absolute rate constants for lipid
peroxidation and inhibition in model biomembranes', Can J Chem 68, 2258±2269.
BARON C AND ANDERSEN H
(2002), `Myoglobin-induced lipid oxidation. A review', J
Agric Food Chem 50, 3887±3897.
BEUTNER S, BLOEDORN B, HOFFMAN T
and
MARTIN H
(2000), `Synthetic singlet oxygen
quenchers' in: Packer L and Sies H, Methods in enzymology. Vol. 319, New York,
Academic Press, 226±241.
BHATTACHARYA S, MULA S, GAMRE S, KAMAT J , BANDYOPADHYAY S
and
CHATTOPADHYAY S
(2007), `Inhibitory property of piper betel extract against photosensitization-
induced damages to lipids and proteins', Food Chem 100, 1474±1480.
BRADLEY D
(1991), `Riboflavin photosensitized singlet oxygen oxidation in milk
products', PhD dissertation, Columbus, Ohio, The Ohio State University.
BRADLEY D
and
MIN D
(1992), `Singlet oxygen oxidation of foods', Crit Rev Food Sci Nutr
31, 211±236.
CADWALLADER K
and
HOWARD C
(1998), `Analysis of aroma-active components of light
activated milk' in: Mussinan C and Morello M, Flavor Analysis, ACS Symposium
Series 705, Washington DC, ACS, 343±358.
CALLISON A
(2001), `Singlet oxygen lipid oxidation mechanisms for reversion flavor
formation in soybean oil', MSc thesis, Columbus, Ohio, The Ohio State University,
50±86.
COREY E
and
TAYLOR W
(1964), `A study of the peroxidation of organic compounds by
externally generated singlet oxygen molecules', J Am Chem Soc 86, 3881±3882.
DECKER E
(1998), `Antioxidant mechanisms', in: Akoh C and Min D, Food lipids
chemistry, nutrition and biotechnology, New York, Marcel Dekker, 397±401.
DIMICK P
and
KILARA A
(1983), `Photooxidative changes in milk and amino acids', Kieler
Milchw Forsch 35, 289±299.
DONDEENA G
and
KILARA A
(1992), `Singlet oxidation in foods', Crit Rev Food Sci 31,
211±236.
FOOTE C
(1976), `Photosensitized oxidation and singlet oxygen: consequences in
biological systems', in: Pryor W, Free radicals in biology. Vol. 2, New York:
Academic Press, 85.
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