Abstract
1. Free Radicals in Food: Introduction FOOD CHEMISTRY 2. EPR Methods for Studying Free Radicals in Foods 3. Free Radical Generation during Extrusion: A Critical Contributor to Texturization 4. Crosspy - A Radical Intermediate of Melanoidin Formation in Roasted Coffee 5. Radical Induced Formation of D-Glucosone from Amadori Compounds 6. Factors Influencing Free Radical Generation in Food Emulsions 7. Spin Label Study of Water Binding and Protein Mobility in Lysozyme 8. Radical Formation in Dairy Products: Prediction of Oxidative Stability based on Electron Spin Resonance Spectroscopy 9. The Influence of Ascorbic Acid and Uric Acid on the Oxidative Stability of Raw and Pasteurized Milk from dehydrascorbic acid in bovine milk 10. Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems 11. NO Production during Thermal Processing of Beef: Evidence for Protein Oxidation ANTIOXIDANTS 12. Antioxidants in Plants and Oleaginous Seeds 13. Inhibition of Citral Deterioration 14. Antioxidant Activity of Tannins and Tannin-Protein Complexes 15. Effect of Roasting Process on the Antioxidant Properties Cassia tora L. 16. Free Radical and Oxidative Reactions of (-)-Epigallocatechin and (-)-Epigallocatechin Gallate, Two major Polyphenols in Green Tea 17. Radical-Scavenging Activity of Green Tea Polyphenols 18. Protective effect of phytic acid and its hydrolysis products on iron ion-induced oxidative damage in the large intestinal mucosa: In vitro and ex vivo study 19. Bromination, Chlorination and Nitration of Isoflavonoids NUTRITIONAL BIOCHEMISTRY AND HEALTH 20. Inhibition of Xanthine Oxidase and NADPH Oxidase by Tea Polyphenols 21. Generation of lipid peroxyl radicals from oxidized edible oils and heme-iron: Implication of a high-fat diet in colon carcinogenesis 22. Wasabi: A Traditional Japanese Food that Containing on Exceedingly Potent Glutathione S-Transferase Inducer for RL34 Cells 23. Antioxidants and Anti-atherosclerotic Effects of Chinese Medicinal Herb Salvia Miltiorrhiza 24. Suppressive Effects of 1'-Acetoxychavicol Acetate on Superoxide and Nitric oxide in Cell Culture systems, and on Hydrogen Peroxide in Mouse Skin
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