Autoxidation in Food and Biological Systems

The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi­ cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per­ oxides and their precursors tend to bring these two fields closer. Apparent ability of anti...