Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food-Reference-Cited by-同舟云学术

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Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food

Published:2018-05-31 Issue:26 Volume:66 Page:6906-6916
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Benbettaieb Nasreddine¹²,Nyagaya James³,Seuvre Anne-Marie¹²,Debeaufort Frédéric¹²^ORCID

Affiliation:

1. Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

2. Department of BioEngineering, IUT-Dijon-Auxerre, 7 Blvd. Docteur Petitjean, 20178 Cedex Dijon, France

3. Department of Biosciences, Cork Institute of Technology, Rossa Av., Bishopstown, Cork T12 P928, Ireland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01846

Reference63 articles.

1. Advances in antioxidant active food packaging

2. Omega-3 fatty acids and cardiovascular disease: A case for omega-3 index as a new risk factor

3. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

4. Determination of synthetic phenolic antioxidants in food items using reversed-phase HPLC

5. Antioxidants in lipid foods and their impact on food quality

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