Determination of the antioxidant capacity of active food packagings by in situ gas-phase hydroxyl radical generation and high-performance liquid chromatography-fluorescence detection

Journal of Chromatography A

Volumn 1178, Issue 1-2, 2008, Pages 126-133

  Pezo, Davinson ^a   Salafranca, Jesús ^a   Nerín, Cristina ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Active packaging; Antioxidant; Experimental assembly; HPLC fluorescence; Hydroxyl radical; Salicylic acid

Indexed keywords

AEROSOLS; FLUORESCENCE MICROSCOPY; FREE RADICALS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PACKAGING; ULTRAVIOLET RADIATION;

ACTIVE PACKAGING; COMMERCIAL ACTIVE BAGS; EXPERIMENTAL ASSEMBLY; HYDROXYL RADICAL;

FOOD PROCESSING;

ANTIOXIDANT; CATECHIN; CITRONELLAL; ETHYLENE; FERULIC ACID; GENTISIC ACID; HYDROXYL RADICAL; POLYMER; PROPOLIS; QUERCETIN; SALICYLIC ACID; THYMOL;

ARTICLE; CLOVE; FILM; FLUORESCENCE; FOOD PACKAGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OREGANO; PACKAGING MATERIAL; PRIORITY JOURNAL; ROSEMARY; ULTRAVIOLET IRRADIATION;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLUORESCENCE; FOOD PACKAGING; HYDROXYBENZOIC ACIDS; HYDROXYL RADICAL; OILS, VOLATILE; OXIDATION-REDUCTION; SALICYLIC ACID;

ANTIOXIDANTS; PACKAGING;

CITRONELLA; ORIGANUM; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM;

EID: 37549070377     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2007.11.062     Document Type: Article

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