Electron Paramagnetic Resonance Spectroscopy to Evaluate the Oxidative Stability of Beer, Wine, and Oils
Michele Segantini, Angela Fadda, Daniele Sanna · 2025
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Description
Michele Segantini, Angela Fadda, and Daniele Sanna review a spectroscopy tool for food aging. Their review from twenty twenty-five deals with oxidative stability. Beer, wine, and oils lose quality as they oxidize.
Oxidation runs through radical chains that spoil flavor. The tool detects free radicals and metal ions with precision. Past uses in beer, wine, and oils are surveyed here. Methods to read decay and antioxidant strength are compared. Cheap, portable versions of the tool are now emerging. Wider use in research and industry may follow. The survey brings the field up to date.
Catalog record
| CREATOR | Michele Segantini, Angela Fadda, Daniele Sanna |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 43 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |