Chemistry Reference
In-Depth Information
MICHAELI A
and
FEITELSON J
(1994), `Reactivity of singlet oxygen toward amino acids and
peptides', Photochem Photobiol 59, 284±289.
MICHAELI A
and
FEITELSON J
(1997), `Reactivity of singlet oxygen toward proteins: the
effect of structure in basic pancreatic trypsin inhibitor and in ribonuclease A',
Photochem Photobiol 65, 309±315.
MIN D
and
BOFF J
(2001), `Chemistry and reaction of singlet oxygen in foods', Compr Rev
Food Sci Food Saf 1, 58±72.
MUKAI K, SOUICHI N
and
KEISHI O
(2005), `Kinetic study of the quenching reaction of
singlet oxygen by tea catechins in ethanol solution', Free Radical Bio Med 39,
752±761.
PAN X
(2005a), `Comparison of volatile compounds formed by autoxidation and
photosensitized oxidation of cod liver oil in emulsion systems', Fisheries Sci 71,
639±647.
PAN X
(2005b) `Effects of molecular configurations of food colorants on their efficacies as
photosensitizers in lipid oxidation', Food Chem 92, 37±44.
SATTER A
and
DEMAN J
(1975), `Photoxidation of milk and milk products', CRC Crit Rev
Food Sci Nutr 7, 13±37.
SAVITRY A
and
PRAKASH M
(2004), `Sing a song of soy', Prepared Food 4, 25±28.
SKIBSTED L
(2000), `Light-induced changes in dairy products', Bull Int Dairy Fed, 346, 4±9.
SMOUSE T
and
CHANG S
(1967), `A systematic characterization of the reversion flavor of
soybean oil', J Am Oil Chem Soc 44, 509±514.
UNITED STATES PUBLIC HEALTH SERVICES/FOOD AND DRUG ADMINISTRATION
(1993), Grade
`A' pasteurized milk ordinance, US Department of Health and Human Services,
Publication No. 229, 259.
USUKI R, ENDO Y
and
KANEDA T
(1984), `Prooxidant activities of chlorophylls and
pheophytins on the photooxidation of edible oils', Agric Biol Chem 48, 991±994.
VAN DYCK, S
(2007), `The impact of singlet oxygen on lipid oxidation', Lipid Technology
19, 278±280.
WHANG K
and
PENG I
(1988), `Electron paramagnetic resonance studies of the effective-
ness of myoglobin and its derivatives as photosensitizers in singlet oxygen
generation', J Food Sci 53, 1863±1865.
YANG S, LEE S, CHUNG H
and
LEE J
(2008), `Stability of isoflavone daidzein and genistein in
riboflavin, chlorophyll b, or methylene blue photosensitization', J Food Sci 73,
C100±C105.
YANG W
(1994), Effects of synthetic food colorants on singlet oxygen oxidation of foods,
PhD dissertation', Columbus Ohio, The Ohio State University, Columbus, 51±83.
Search WWH ::
Custom Search