Inappropriate food processing and degradation creates hazardous free radicals. Their type and concentration can be determined by combining suitable scavenger molecules with ESR detection. Thus, one can gain insight into food spoilage, and answer pertinent questions, including:

  • High pressure can conserve food, but does this process also create dangling bonds?
  • What are the signs and adverse effects of contamination of fruits and vegetables?
  • What types and how much noxious bacteria is created in food processing?
  • The oxidization of fats and oils due to exposure to light, air or heat creates free radicals. What are their concentrations and types