Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10383Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Demertzis, P. G. | en |
| dc.contributor.author | Franz, R. | en |
| dc.date.accessioned | 2015-11-24T16:56:02Z | - |
| dc.date.available | 2015-11-24T16:56:02Z | - |
| dc.identifier.issn | 1431-4630 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10383 | - |
| dc.rights | Default Licence | - |
| dc.subject | polymer antioxidants | en |
| dc.subject | hplc | en |
| dc.subject | fatty food simulants | en |
| dc.subject | stability measurements | en |
| dc.subject | performance liquid-chromatography | en |
| dc.subject | simulating liquids | en |
| dc.subject | light-stabilizers | en |
| dc.subject | uv stabilizers | en |
| dc.subject | size-exclusion | en |
| dc.subject | bht | en |
| dc.subject | polyethylene | en |
| dc.subject | migration | en |
| dc.subject | plastics | en |
| dc.subject | separation | en |
| dc.title | Development of an HPLC method for measurements of the stability of Irganox-type polymer antioxidants in fatty food simulants | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1007/s002170050241 | - |
| heal.identifier.secondary | <Go to ISI>://000073184200010 | - |
| heal.identifier.secondary | http://download.springer.com/static/pdf/229/art%253A10.1007%252Fs002170050241.pdf?auth66=1382255281_79c4d4ac847492333dfd3e5f8d2442ce&ext=.pdf | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 1998 | - |
| heal.abstract | A reversed-phase high-performance liquid chromatography (RP-HPLC) method has been developed to measure the stability of four Irganox-type polymer antioxidants (Irganox 245, Irganox 1035, Irganox 1098 and Irganox 3114) in an olive oil food simulant and isooctane, which has been proposed as an alternative fatty food simulant. The tests of stability in olive oil were carried out under three different conditions, i.e. 40 degrees C for 10 days, 100 degrees C for 1 h and 175 degrees C for 1 h. The exposure conditions for isooctane were 60 degrees C for 3 h. Results showed that for all additives tested no instability phenomena in olive oil or isooctane simulants were observed under the exposure conditions applied. The analytical methodology developed could eventually be used for stability testing and migration studies of other similarly structured antioxidants in fatty food simulants. | en |
| heal.publisher | Springer Verlag (Germany) | en |
| heal.journalName | Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Demertzis-1998-Development of an HP.pdf | 390.64 kB | Adobe PDF | View/Open Request a copy |
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