Literature DB >> 10895951

Determination of synthetic phenolic antioxidants in food by high-performance liquid chromatography.

J Karovicová1, P Simko.   

Abstract

This review deals with HPLC method to be used for the determination of synthetic phenolic antioxidants added to various foods. Sample preparation, isolation techniques, separation systems as well as detection methods used in applied food analysis procedures are discussed.

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Year:  2000        PMID： 10895951     DOI： 10.1016/s0021-9673(00)00353-8

Source DB:  PubMed          Journal:  J Chromatogr A        ISSN： 0021-9673            Impact factor:   4.759


  2 in total

1.  Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile.

Authors:  Isaac Almaráz-Buendia; Adriana Hernández-Escalona; Roberto González-Tenorio; Nestor Santos-Ordoñez; José Jesús Espino-García; Víctor Martínez-Juárez; Martin A Meza-Nieto; Rafael Germán Campos Montiel
Journal:  Foods       Date:  2019-08-23

2.  Calixtyrosol: a Novel Calixarene Based Potent Radical Scavenger.

Authors:  Fazel Nasuhi Pur; Karim Akbari Dilmaghani
Journal:  Iran J Pharm Res       Date:  2015       Impact factor: 1.696
  2 in total

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