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Autoxidation in Food and Biological Systems

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Cover of 'Autoxidation in Food and Biological Systems'

Table of Contents

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    Book Overview
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    Chapter 1 Initiation of the Autoxidation of Polyunsaturated Fatty Acids (PUFA) by Ozone and Nitrogen Dioxide
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    Chapter 2 Kinetic and Mechanistic Studies of Peroxy, Vitamin E and Anti-Oxidant Free Radicals by Pulse Radiolysis
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    Chapter 3 Singlet Oxygen-Initiated Photooxidation of Unsaturated Fatty Acid Esters and Inhibitory Effects of Tocopherols and β-Carotene
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    Chapter 4 EPR Studies in Autoxidation
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    Chapter 5 Spin Trapping of Radical Species Involved in the Propagation of Lipid Peroxidation
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    Chapter 6 Dioxygen Complexes as Intermediates in Metal-Catalyzed Oxidation of Organic Substances
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    Chapter 7 The Autoxidation of Cholesterol
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    Chapter 8 Activities of FDA’s Division of Nutrition Regarding Cholesterol Oxides
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    Chapter 9 Analytical Methods Used in the Study of Autoxidation Processes
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    Chapter 10 Rapid Instrumental Analysis of Lipid Oxidation Products
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    Chapter 11 Simplified Tests for Fat Deterioration
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    Chapter 12 Lipid Oxidation, Secondary Reactions, and Water Activity of Foods
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    Chapter 13 Autoxidation of Fats and Oils at Elevated Temperatures
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    Chapter 14 Lipid Hydroperoxide Induced Oxidation of Cysteine in Peptides
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    Chapter 15 Degradation Products of L-Tryptophan Reacted with Peroxidizing Methyl Linoleate a,b
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    Chapter 16 Oxidative Crosslinking of Proteins and Other Biopolymers
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    Chapter 17 Natural Antioxidants
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    Chapter 18 Natural Antioxidants of Soybeans and Other Oil-Seeds
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    Chapter 19 Recent Trends in Food Applications of Antioxidants
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    Chapter 20 Antioxidative Effect of Maillard Reaction Intermediates
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    Chapter 21 Antioxidants as Blocking Agents Against Nitrosamine Formation
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    Chapter 22 Optimization of the Antioxidant System in a Dietary Supplement
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    Chapter 23 Peroxidation of Lipids in Model Systems and in Biomembranes
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    Chapter 24 Superoxide Radical and Superoxide Dismutases: Threat and Defense
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    Chapter 25 Lipid Enzymes: Lipases, Lipoxygenases, and “Hydroperoxidases”
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    Chapter 26 Enzyme-Catalyzed Lipid Oxidation in Muscle Microsomes
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    Chapter 27 Lipoxygenase-Catalysed Oxidation of Linoleic Acid
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    Chapter 28 Lipid Peroxidation: The Role of Hepatic FAD-Monooxygenase
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    Chapter 29 Intracellular Mechanisms for Lipid Peroxide Decomposition
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    Chapter 30 Biological Effects of Some Products of Cholesterol Autoxidation
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    Chapter 31 Possible Role of Oxidized Lipids in Atherosclerosis
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    Chapter 32 Arterial Wall Injury and Repair Due to Oxygenated Sterols and Possible Precursors
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    Chapter 33 Is Peroxidation Important in the Cancer Process
Attention for Chapter 21: Antioxidants as Blocking Agents Against Nitrosamine Formation
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Chapter title
Antioxidants as Blocking Agents Against Nitrosamine Formation
Chapter number 21
Book title
Autoxidation in Food and Biological Systems
Published by
Springer US, January 1980
DOI 10.1007/978-1-4757-9351-2_21
Book ISBNs
978-1-4757-9353-6, 978-1-4757-9351-2

William J. Mergens, Harold L. Newmark


Michael G. Simic, Marcus Karel

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X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 11 100%

Demographic breakdown

Readers by professional status Count As %
Unspecified 2 18%
Student > Bachelor 1 9%
Researcher 1 9%
Student > Master 1 9%
Unknown 6 55%
Readers by discipline Count As %
Unspecified 2 18%
Chemistry 2 18%
Agricultural and Biological Sciences 1 9%
Unknown 6 55%