Melt stabilization of PE with natural antioxidants: Comparison of rutin and quercetin-Reference-Cited by-同舟云学术

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Melt stabilization of PE with natural antioxidants: Comparison of rutin and quercetin

Published:2018-06 Issue: Volume:103 Page:228-237
ISSN:0014-3057
Container-title:European Polymer Journal
language:en
Short-container-title:European Polymer Journal

Author:

Kirschweng Balázs,Tilinger Dániel Mirkó,Hégely Bence,Samu Gyula,Tátraaljai Dóra,Földes Enikő,Pukánszky Béla

Funder

National Research Fund of Hungary

New National Excellence Program of the Ministry of Human Capacities

National Research, Development, and Innovation Office

Publisher

Elsevier BV

Subject

Organic Chemistry,Polymers and Plastics,General Physics and Astronomy,Materials Chemistry

Reference61 articles.

1. Kinetics of mechanical degradation in melts under model conditions and during processing of polymers – a review;Gol'dberg;Polym. Degrad. Stab.,1987

2. Identification of organic compounds migrating from polyethylene pipelines into drinking water;Brocca;Water Res.,2002

3. Natural antioxidants for food use;Pokorny;Trends Food Sci. Technol.,1991

4. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review;Falowo;Food Res. Int.,2014

5. S. Al-Malaika, H. Ashley, S. Issenhuth, The antioxidant role of α-tocopherol in polymers. I. The nature of transformation products of α-tocopherol formed during melt processing of LDPE, J. Polym. Sci. A-1 32 (1994) 3099–3113.

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