FREE RADICALS IN FOOD: CHEMISTRY, NUTRITION, AND HEALTH EFFECTS. Michael J. Morello, Fereidoon Shahidi, and Chi-Tang Ho, eds. American Chemical Society, Washington, D.C. Symposium Series 807. ISBN-08412-3741-7. 2002. 356 pp. $140.

Reactions triggered by free radicals began to fascinate me in the early 1960s. As a young food technologist, I thought I could use them to upgrade gelatin by increasing its molecular size. My method of creating free radicals, however, was very primitive (UV light), and …

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