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Chemistry of Reactive Oxygen Species

  • Chapter
Chemical Changes in Food during Processing

Part of the book series: Basic Symposium Series ((IFTBSS))

Abstract

Oxidation is one of the most significant causes of foodstuff deterioration. It can lead to rancidity, off-flavor and -color, deterioration of texture, and other damage. Toxic materials may also result from the oxidation of naturally occurring substances (Pryor 1984). For example, cholesterol epoxides and hydroperoxides are thought to be carcinogenic or mutagenic (Koch and Schenck 1967; Sporer et al. 1982); they are among the products of oxidation of cholesterol (Smith et al. 1979).

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Authors and Affiliations

  1. Department of Chemistry and Biochemistry, University of California-Los Angeles, Los Angeles, CA, 90024, USA

    Christopher S. Foote

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  1. Christopher S. Foote
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Thomas Richardson

  2. Nabisco Brands, Inc., East Hanover, New Jersey, USA

    John W. Finley

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© 1985 AVI Publishing Co.

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Foote, C.S. (1985). Chemistry of Reactive Oxygen Species. In: Richardson, T., Finley, J.W. (eds) Chemical Changes in Food during Processing. Basic Symposium Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2265-8_2

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  • DOI: https://doi.org/10.1007/978-1-4613-2265-8_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-9389-7

  • Online ISBN: 978-1-4613-2265-8

  • eBook Packages: Springer Book Archive

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