Investigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High School-Reference-Cited by-同舟云学术

Investigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High School

Published:2017-07-19 Issue:9 Volume:94 Page:1291-1295
ISSN:0021-9584
Container-title:Journal of Chemical Education
language:en
Short-container-title:J. Chem. Educ.

Author:

Soares Cristina¹,Correia Manuela¹^ORCID,Delerue-Matos Cristina¹,Barroso M. Fátima¹^ORCID

Affiliation:

1. REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal

Funder

European Regional Development Fund

Minist?rio da Ci?ncia, Tecnologia e Ensino Superior

European Social Fund

Funda??o para a Ci?ncia e a Tecnologia

Ci?ncia Viva nos Laborat?rios

Publisher

American Chemical Society (ACS)

Subject

Education,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.7b00045

Reference22 articles.

1. Methods for evaluating the potency and efficacy of antioxidants

2. Free radicals, antioxidants and functional foods: Impact on human health

3. Role of free radical in atherosclerosis, diabetes and dyslipidaemia: larger-than-life

4. Fruit and vegetables and cancer risk: a review of southern European studies

5. Assessment of Antioxidant Capacities in Foods: A Research Experience for General Chemistry Students

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