Abstract
Singlet oxygen has specific properties that result in a distinctively different reactivity towards food components compared to triplet oxygen. These molecular properties have a major impact on the reactivity of singlet oxygen towards lipids. Furthermore, a detailed description is given for a variety of different methods that can be used to detect molecular oxygen and its reaction products. This background information is then used to discuss the influence of singlet oxidation on a variety of food products in more detail. Also the influence of several micro ingredients on the photooxi dation process in foods is illustrated.
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