Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 12 of 12 for “"Synthetic antioxidants"”.
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Exposure to Synthetic Antioxidants Disrupt Early Development in the Frogs Silurana Tropicalis and Lithobates Pipiens
… may have on the environment and wildlife. Two synthetic phenolic antioxidants, 4,4’-thiobis(6-t-butyl-m-cresol) (CAS 96-69-5; TBBC) and 2,4-di-tert-butylphenol (CAS 96-76-4; DTBP) were chosen to evaluate their potential toxicity and developmental disruption on two amphibian species. Both, TBBC …
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Characterization and Application of Peanut Root Extracts
… quality degradation. Manufacturers typically add antioxidants or purge a product's package of oxygen to inhibit oxidation and the resulting off-flavors. Synthetic antioxidants (e.g. BHT, BHA) and some natural antioxidants (e.g. α-tocopherol) have found widespread use in this application. …
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Part1. Relative antioxidant efficiency of synthetic and natural compounds; Part 2. Synthesis, characterization of cysteine oligopeptides and assessment of their antioxidant activity
… an assessment of antioxidant activity of synthetic antioxidants, such as Butylated hydroxytoluene (BHT), santoquin, tocopherols and extracts of naturally occurring materials such as green tea, ginger root, kelp etc. Assessment included the classical active oxygen method (AOM) and gas …
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Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin
… the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in "all natural" foods, without added antioxidants or with synthetic replaced with natural …
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The antioxidant role of vitamin E in polyolefins
… subject to oxidation throughout their lifecycle. Antioxidants are generally incorporated in polymers to inhibit or minimise oxidative degradation. Hindered phenolic antioxidants are important stabilisers for polyolefins. However, hindered phenols undergo chemical transformations while performing …
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Controlled Release of Natural Antioxidants from Polymer Food Packaging by Molecular Encapsulation with Cyclodextrins
Synthetic antioxidants have traditionally been added directly to food products in a single initial dose to protect against oxidation of lipids and generation of free radicals. Natural antioxidants have been shown to undergo loss of activity and become prooxidants at high concentrations; therefore, …
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Identification of Phenolic Compounds from Peanut Skin using HPLC-MSn
Consumers view natural antioxidants as a safe means to reduce spoilage in foods. In addition, these compounds have been reported to be responsible for human health benefits. Identification of these compounds in peanut skins may enhance consumer interest, improve sales, and increase the value of …
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Effect of the methanolic extract of Cassia abbreviata in the oxidative stress caused by overcrowding in indigenous chickens
… managed by introducing radical scavengers, the antioxidants. Interestingly, natural antioxidants from medicinal plants are being adopted for use mainly because the synthetic antioxidants have been observed to have side effects. The aim of this work was to assess the effect of the stocking …
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Effect of grape seed extract on oxidative, color and sensory stability of pre-cooked, frozen, re-heated beef sausage model system
… the auto-oxidation process in meat products, synthetic and natural antioxidants have been successfully used. Grape (Vitis Vinifera) is of special interest due to its high content of phenolic compounds. Grape seed extract sold commercially as a dietary supplement, has the potential to reduce …
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Stability of Extra Virgin Olive Oil and Other Edible Oils Under Deep-Frying and Storage Stress: A Multivariate Study of Instrumental and Sensory Data
… presenting a clean-label alternative to synthetic antioxidants. Optimal deep-frying conditions were identified as 3 hours at 170 °C with HTyr supplementation. Certain EVOO cultivars (e.g., Royuela, Picual) demonstrated exceptional thermal stability. A major methodological innovation is …
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Impact of oxidized corn oil and synthetic antioxidant on swine performance, antioxidant status of tissues, pork quality and shelf life evaluation
The objective of the study was to evaluate the effect of antioxidant protected (AOX) or unprotected fresh or oxidized corn oil on animal performance, oxidative status of tissues, pork quality, shelf-life, and antioxidant activity of skeletal muscle of finishing pigs. The experimental design was a …