2000
DOI: 10.1002/(sici)1099-1522(200001/02)13:1<19::aid-pts492>3.0.co;2-b
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The influence of ?-tocopherol concentration on the stability of linoleic acid and the properties of low-density polyethylene

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Cited by 69 publications
(57 citation statements)
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“…aTocopherol is a natural free radical scavenger with a positive consumer perception (Hamilton, Kalu, Prisk, Padley, & Pierce, 1997). It has been incorporated into the polymer materials as a stabilizer (Al-Malaika, Ashley, & Issenhuth, 1994;Al-Malaika, Goodwin, Issenhuth, & Burdick, 1999) and as an antioxidant in controlled release packaging to reduce the oxidation in food products (Byun, Kim, & Whiteside, 2010;Lacoste, Schaich, Zumbrunnen, & Yam, 2005;Siro et al, 2006;Wessling, Nielsen, & Leufven, 2000).…”
Section: Introductionmentioning
confidence: 99%
“…aTocopherol is a natural free radical scavenger with a positive consumer perception (Hamilton, Kalu, Prisk, Padley, & Pierce, 1997). It has been incorporated into the polymer materials as a stabilizer (Al-Malaika, Ashley, & Issenhuth, 1994;Al-Malaika, Goodwin, Issenhuth, & Burdick, 1999) and as an antioxidant in controlled release packaging to reduce the oxidation in food products (Byun, Kim, & Whiteside, 2010;Lacoste, Schaich, Zumbrunnen, & Yam, 2005;Siro et al, 2006;Wessling, Nielsen, & Leufven, 2000).…”
Section: Introductionmentioning
confidence: 99%
“…This type of antioxidant packaging represents an alternative to protect the product from oxidation (Huang & Weng, 1998;Lee et al, 2004;Nerín, Tovar, & Salafranca, 2008;Nerín et al, 2006). Wessling, Nielsen, and Leufvén (2000) reported the effect of LDPE films containing 3.4 mg g À1 of a-T in contact with linoleic acid. The oxidative stability was improved at 6°C but not at 20 or 40°C.…”
Section: Introductionmentioning
confidence: 99%
“…The actual trends towards the use of natural additives in food have increased the use of a-tocopherol. Moreover, there is a growing interest in the use of this antioxidant as an additive for polymer protection during the manufacture of food-packaging (GrandaRestrepo et al, 2009;Heirlings et al, 2004;Wessling, Nielsen, & Giacin, 2000;Wessling, Nielsen, & Leufvén, 2000). This application has led to a new type of food-packaging technology, known as active packaging, in which the packaging can release antioxidants at controlled rates suitable for reducing the oxidation process in a wide variety of foods (Heirlings et al, 2004;LaCoste, Schaich, Zumbrunnen, & Yam, 2005;Vermeiren, Devlieghere, van Beest, de Kruijf, & Debevere, 1999).…”
Section: Introductionmentioning
confidence: 88%