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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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/26757 http://scholar.lib.vt.edu/theses/available/etd-04102008-194434/ |