Microwave Heating Causes Rapid Degradation of Antioxidants in Polypropylene Packaging, Leading to Greatly Increased Specific Migration to Food Simulants As Shown by ESI-MS and GC-MS-Reference-Cited by-同舟云学术

Microwave Heating Causes Rapid Degradation of Antioxidants in Polypropylene Packaging, Leading to Greatly Increased Specific Migration to Food Simulants As Shown by ESI-MS and GC-MS

Published:2011-04-22 Issue:10 Volume:59 Page:5418-5427
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alin Jonas¹,Hakkarainen Minna¹

Affiliation:

1. Department of Fibre and Polymer Technology, School of Chemical Science and Engineering, Royal Institute of Technology (KTH), SE-100 44 Stockholm, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1048639

Reference32 articles.

1. Commission Directive 2002/72/EC relating to plastic materials and articles intended to come into contact with foodstuffs.Off. J. Eur. Communities 2002.

2. Effect of the Structure of Reactor Poly(propylene-co-ethylene) Blends on the Diffusion Coefficient and Activation Energy of a Conventional Antioxidant

3. Diffusion coefficient and activation energy of Irganox 1010 in poly(propylene-co-ethylene) copolymers

4. Polymer additive migration to foods-a direct comparison of experimental data and values calculated from migration models for polypropylene

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