Synthetic phenolic antioxidants can interact with peroxides produced by food. This paper
reviews correlation between BHA, BHT and TBHQ metabolism and harms they cause and …

In recent years, great interest has been focused on using natural antioxidants in food
products, due to studies indicating possible adverse effects that may be related to the …

This review reports on the latest research results and applications of phenolic and
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …

Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers
and due to its properties, both chitosan alone or in combination with bioactive substances for …

This work demonstrates the fabrication of a carbon paste electrode containing NiO/CNTs
modified with 1-methyl-3-butylimidazolium bromide as the binder (CPE/1-M …

Abiotic environmental stress causes plants and animals to produce excessive superoxide
radicals that are extremely toxic and reactive, thereby causing injury to tissue resulting in the …

Screening of antioxidant potential of dichloromethane and methanolic extracts of twenty-
seven seaweeds from the Peniche coast was performed by: total phenolic contents (TPC), 2 …

Antioxidants are compounds that are able to inhibit the negative effects that come from free
radicals. The phenomenon of imbalanced antioxidant production and the accumulation of …

Antioxidants are an important group of food additives that have the ability to protect against
detrimental change of oxidizable nutrients and consequently they extend shelf-life of foods …

Nanotechnology is being used to create innovative food packaging systems that can inhibit
the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano …