Prev. Article Next Article Table of Contents

Article

The Origins of the Use of Antioxidants in Foods

Citing Articles

Your current credentials do not allow retrieval of the full text.

Purchase the full-text

PDF/HTML,
figures/images,
references and tables,
(where available)

Thomas H. Donnelly

Loyola University Chicago, Chicago, IL 60626-5311

J. Chem. Educ., 1996, 73 (2), p 158

DOI: 10.1021/ed073p158

Publication Date (Web): February 1, 1996

Section:

History, Education, and Documentation

Abstract

This article describes the development of the first antioxidant approved as a food additive, namely, gum guaiac, and some of the people involved, especially Roy C. Newton.

Keywords (Audience):

General Public

Keywords (Domain):

Public Understanding / Outreach

Keywords (Feature):

Products of Chemistry

Keywords (Subject):

Food Science

View: Hi-Res PDF | PDF w/ Links

Citing Articles

View all 2 citing articles

Citation data is made available by participants in CrossRef's Cited-by Linking service. For a more comprehensive list of citations to this article, users are encouraged to perform a search in SciFinder.

This article has been cited by 2 ACS Journal articles (2 most recent appear below).

Demonstrating the Antioxidative Capacity of Substances with Lightsticks
Robert R. Wieczorek and Katrin Sommer
Journal of Chemical Education2011 88 (4), 468-469
- Demonstrating the Antioxidative Capacity of Substances with Lightsticks
  Robert R. Wieczorek and Katrin Sommer
  Journal of Chemical Education2011 88 (4), 468-469
  The antioxidative capacity of phytochemical compounds is often discussed in life science courses (to prevent or slow cancer) and food science courses (to prevent the oxidation of sensitive ingredients). Thus, we developed a laboratory experiment where the ...
  Abstract | Full Text HTML | Hi-Res PDF | PDF w/ Links
Inhibition of Sulfite Oxidation by Phenols: Screening Antioxidant Behavior with a Clark Oxygen Sensor
László Sipos
Journal of Chemical Education1998 75 (12), 1603
- Inhibition of Sulfite Oxidation by Phenols: Screening Antioxidant Behavior with a Clark Oxygen Sensor
  László Sipos
  Journal of Chemical Education1998 75 (12), 1603
  In this article I describe a simple laboratory exercise to introduce the measurement of dissolved oxygen with a Clark oxygen sensor for a sophomore-level course. The reaction of sulfite with oxygen is slowed or inhibited completely in the presence of ...
  Abstract | Hi-Res PDF | PDF w/ Links