Electron Spin Resonance in Food Science

Informationen zum Autor Dr. Shukla has obtained his B.Sc., M.Sc. and D. Phil. degrees from University of Allahabad, India. During his doctoral work he has focused on the Electron Spin Resonance spectroscopy and optical absorption spectroscopy to study the transition ion doped single crystals. In addition to his exposure to the available CW-ESR spectrometers at leading institutes of his own country, he is enriched with hands on experience with modern CW and pulsed ESR spectrometers at several leading and University of St. Andrew’s, Scotland; and Kazan State University, Kazan. He has shared his research in many international events focused on Electron Spin Resonance Spectroscopy, organized in U.S.A., U.K., Germany, Spain, and Russia. Dr. Shukla has a good number publications to his credit in this filed in peer reviewed journals and books. Dr. Shukla is currently serving as Physics faculty at Ewing Christian College, Allahabad, India. Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending shelf-life with minimal tempering in nutritional profile. . The book also includes ESR studies on the interaction of food items and packaging materials, along with a section on new approaches in ESR identification of irradiated foods that is followed by a chapter on international legislation relevant to irradiated food. . A section on ESR applications in characterizing ROS/antioxidants in food items and lipid oxidation, including spin labeling, spin trapping and imaging applications is also covered, as are ESR applications in nutrition and pharmaceutics.

List of contents

1. ESR Standard Methods for Detection of Irradiated Food
2. ESR Investigation of the Free Radicals in Irradiated Foods
3. Electron Spin Resonance Technique in the Quality Determination of Irradiated Foods
4. ESR Detection of Irradiated Food Materials
5. ESR Spectroscopy for the Identification of Irradiated Fruits and Vegetables
6. Electron Paramagnetic Resonance Spectroscopy to Study Liquid Food and Beverages
7. ESR of Irradiated Drugs and Excipients for Drug Control and Safety
8. Free Radicals in Nonirradiated and Irradiated Foods Investigated by ESR and 9 GHz ESR Imaging

Product details

• Authors: Ashutosh Shukla, Ashutosh Kumar Shukla
• Assisted by: Ashutosh Kumar Shukla (Editor), Ashutosh Kumar Shukla (Editor), Ashutosh Kumar (Associate Professor of Physics Shukla (Editor), Dr. Ashutosh Kumar Shukla (Editor)
• Publisher: Academic Press London
• Languages: English
• Product format: Paperback / Softback
• Released: 05.01.2017
• EAN: 9780128054284
• ISBN: 978-0-12-805428-4
• No. of pages: 156
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Social sciences, law, business > Business > Individual industrial sectors, branches; TECHNOLOGY & ENGINEERING / Machinery, BUSINESS & ECONOMICS / Industries / Food Industry, MEDICAL / Microbiology, Medical microbiology & virology, Mechanical Engineering, Food & beverage technology, Food and beverage technology, Agribusiness and primary industries, Steam engines, TECHNOLOGY & ENGINEERING / Food Science / General, Food Manufacturing & Related Industries, Medical microbiology and virology