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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 23: Peroxidation of Lipids in Model Systems and in Biomembranes
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Chapter title
Peroxidation of Lipids in Model Systems and in Biomembranes
Chapter number 23
Book title
Autoxidation in Food and Biological Systems
Published by
Springer US, January 1980
DOI 10.1007/978-1-4757-9351-2_23
Book ISBNs
978-1-4757-9353-6, 978-1-4757-9351-2
Authors

James F. Mead, Robert A. Stein, Guey-Shuang Wu, Alex Sevanian, Minerva Gan-Elepano

Editors

Michael G. Simic, Marcus Karel