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Antioxidants

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Chemical Changes in Food during Processing

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

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Abstract

Autoxidation is a peroxidation process induced by atmospheric oxygen. It is a free radical chain process propagated by peroxy radicals which can greatly amplify the effects. Autoxidation is responsible for the deterioration of various organic materials ranging from the biologically important (e.g., lipids, foods, cell membranes) to the industrially important ones (e.g., rubber, lubricants). The mechanism of autoxidation of an organic substrate, RH, is very well understood and is described by reactions 1–4 (Ingold 1961, 1969, 1971; Mahoney 1969; Howard 1973).

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Author information

Authors and Affiliations

  1. Radiation Physics Division, National Bureau of Standards, Gaithersburg, MD, 20899, USA

    Edward P. L. Hunter

Authors
  1. Michael G. Simic
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  2. Edward P. L. Hunter
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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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Simic, M.G., Hunter, E.P.L. (1985). Antioxidants. 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_7

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  • DOI: https://doi.org/10.1007/978-1-4613-2265-8_7

  • 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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