Biomedical Engineering Reference
In-Depth Information
REFERENCES
1.
Frankel, E.N., The antioxidant and nutritional effects of tocopherols, ascorbic acid
and β-carotene in relation to processing of edible oils, in Nutritional Impact of Food
Processing, Somoygi, J.C. and Muller, H.R., Eds., S. Kurzer Bibliotheca Nutritio et
Dieta, Basel, Switzerland, pp. 297-312. 1989.
2.
Chan, H.W.-S., The mechanism of autoxidation, in Autoxidation of Unsaturated
Lipids, H.W.-S. Chan, Ed., Academic Press, London, pp. 1-16, 1987.
3.
Ingold, K.U., Peroxyradicals, Accounts Chem. Res. 2(1), 1-9, 1969.
4.
Simic, M.G., Jovanovic, S.V. and Niki, E., Mechanisms of lipid oxidative processes
and their inhibition, in Lipid Oxidation, St. Angelo, A.J., Ed., ACS Symposium Ser.
500, American Chemical Society, Washington, D.C., p. 14, 1992.
5.
Schieberle, P. and Grosch, W., Model experiments about the formation of volatile
carbonyl compounds, J. Am. Oil Chem. Soc. 58, 602-607, 1981.
6.
Lea, C.H., Methods for determining peroxides in lipide. J. Sci. Food Agric. 3, 586-596,
1952.
7.
Carlsson, D.J., Suprunchuk, T. and Wiles, D.W., Photooxidation of unsaturated oils;
effects of singlet oxygen quenchers, J. Am. Oil Chem. Soc. 53, 656, 1976.
8.
Foote, C.S., Photosenisitized oxidation and singlet oxygen: consequences in biolog-
ical systems, in Free Radical in Biology, Vol. II, Pryor, W.A., Ed., Academic Press,
New York, 85-133, 1976.
9.
Rawls, H.R. and van Santen, P., Possible role for singlet oxygen in the initiation of
fatty acid oxidation, J. Am. Oil Chem. Soc. 47, 121-125, 1970.
10.
Bradley, D.G. and Min, D.B., Singlet oxygen oxidation of foods, CRC Crit. Rev.
Food Sci. Nutr. 31(3), 211-236, 1992.
11.
Bellus, D., Quenchers of singlet oxygen — a critical review, Singlet Oxygen React.
Org. Compd. Polym. EUCHEM, Ranby, D. and Roberts, J.F., Eds., Wiley, New York,
pp. 27-35, 1978.
12.
Halliwell, B., Aeschbach, R., Lolinger, J. and Aruoma, O.A., The characterization of
antioxidants, Food Chem. Toxic. 33, 601-617, 1995.
13.
Gordon, M.H., The mechanism of antioxidant action in vitro , in Food Antioxidants ,
Hudson, B.J.F., Ed., Elsevier Science, U.K., pp. 1-18, 1990.
14.
Frankel, E.N., Natural and biological antioxidants in foods and biological systems.
Their mechanism of action, application and implication, Lipid Technol. 7, 77-80,
1995.
15.
Schuler, P., Natural antioxidants exploited commercially, in Food Antioxidants, Hud-
son, B.J., Ed., Elsevier Science, U.K., pp. 99-170, 1990.
16.
Jadhav, S.J., Nimbalkar, S.S., Kulkari, A.D. and Madhavi, D.L., Lipid oxidation in
biological and food systems in Food Antioxidants, Technological, Toxicological and
Health Perspectives, Madhavi, D.L., Deshpande, S.S. and Salunkhe, D.K., Eds.,
Marcel Dekker, New York, pp. 5-63, 1996.
17.
Bendich, A., Introduction — antioxidants nutrients and immune function, in Advances
in Environmental Medicine and Biology, Bendich, A., Phillips, M., and Tengerly, P.,
Eds., Plenum Press, New York, Vol. 262, 1-14, 1990.
18.
Tappel, A.L. Vitamin E and free radical peroxidation of lipids, Ann. N.Y. Acad. Sci.
203, 12-28, 1968.
19.
Packer, L. and Kagan, V.E., Vitamin E: The antioxidant harvesting centre of mem-
branes and lipoproteins, in Vitamin E, Health and Disease, Packer, L. and Fuchs, J.,
Eds., Marcel Dekker, New York, pp. 179-192, 1993.
 
Search WWH ::




Custom Search