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St. Angelo

St Angelo, A.J. (ed.). (1992). Lipid Oxidation in Food . American Chemical Society Series 500, Washington, DC. [Pg.214]

According to Sato and Herring (39), ascorbic acid can function as an antioxidant by interfering with the free radical mechanism due to the presence of the ene-diol portion of the molecule. However, St. Angelo et al (5) reported that reductone-type compounds, such as maltol, kojic acid, 3-hydroxyflavone, etc., were effective antioxidants and suggested that the alpha ketol structure may also play an important role concerning free radical mechanisms. [Pg.69]

Rhee, K. S. In Warmed-Over Flavor of Meat, St. Angelo, A. J Bailey, M. [Pg.77]

Lipid Oxidation in Food. St. Angelo, AJ., Ed. ACS Symposium Series No. 500 American Chemical Society Washington, D.C. 1992. [Pg.96]

Lillard, D.A. 1987. Oxidative deterioration in meat, poultry, and fish. In Warmed-Over Flavor of Meat (A.J. St. Angelo and M.E. Bailey, eds.) pp. 41-67. Harcourt Brace Jovanovich, Orlando. [Pg.538]

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See also in sourсe #XX -- [ Pg.107 , Pg.134 , Pg.146 ]



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