Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions

Published:2015-05-19 Issue:20 Volume:63 Page:5055-5060
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Johnson David R.¹,Tian Fang¹,Roman Maxine J.¹,Decker Eric A.¹²,Goddard Julie M.¹

Affiliation:

1. Department of Food Science, 228 Chenoweth Laboratory, University of Massachusetts—Amherst, 100 Holdsworth Way, Amherst, Massachusetts 01003, United States

2. Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia

Funder

PepsiCo, Inc.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00796

Reference23 articles.

1. Lipid peroxidation and antioxidants as biomarkers of tissue damage

2. The Effects of Surfactant Type, pH, and Chelators on the Oxidation of Salmon Oil-in-Water Emulsions

3. How To Standardize the Multiplicity of Methods To Evaluate Natural Antioxidants