Determination of the antioxidant capacity of active food packagings by in situ gas-phase hydroxyl radical generation and high-performance liquid chromatography–fluorescence detection
- 18 January 2008
- journal article
- Published by Elsevier BV in Journal of Chromatography A
- Vol. 1178 (1-2), 126-133
- https://doi.org/10.1016/j.chroma.2007.11.062
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Reaction paths and efficiency of photocatalysis on TiO2 and of H2O2 photolysis in the degradation of 2-chlorophenolJournal of Hazardous Materials, 2006
- Stabilization of Beef Meat by a New Active Packaging Containing Natural AntioxidantsJournal of Agricultural and Food Chemistry, 2006
- Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic ConstituentsJournal of Agricultural and Food Chemistry, 2005
- Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foodsFood Chemistry, 2005
- Kinetic analysis on the combined use of photocatalysis, H2O2 photolysis, and sonolysis in the degradation of methyl tert-butyl etherApplied Catalysis B: Environment and Energy, 2004
- Ferulic Acid: An Antioxidant Found Naturally in Plant Cell Walls and Feruloyl Esterases Involved in its Release and Their ApplicationsCritical Reviews in Biotechnology, 2004
- Developments in the active packaging of foodsTrends in Food Science & Technology, 1999
- Effect of Different Lipid Systems on Antioxidant Activity of Rosemary Constituents Carnosol and Carnosic Acid with and without α-TocopherolJournal of Agricultural and Food Chemistry, 1996
- Antioxidant Activities of Rosemary and Sage Extracts and Vitamin E in a Model Meat SystemJournal of Agricultural and Food Chemistry, 1995
- APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODSJournal of Food Processing and Preservation, 1989