Layered bimetallic hydroxide nanocage assembled on MnO


Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Nov 2023
Historique:
received: 22 03 2023
revised: 30 05 2023
accepted: 30 05 2023
medline: 19 7 2023
pubmed: 23 6 2023
entrez: 22 6 2023
Statut: ppublish

Résumé

Hydrogen peroxide is used widely as a disinfection or bleaching additive during processing in the food industry. However, excessive residues of hydrogen peroxide in food have serious human health implications. In the present study, a novel electrochemical sensing electrode (MnO

Identifiants

pubmed: 37348396
pii: S0308-8146(23)01135-4
doi: 10.1016/j.foodchem.2023.136517
pii:
doi:

Substances chimiques

Sugars 0
Manganese Compounds 0
Hydrogen Peroxide BBX060AN9V
Oxides 0
hydroxide ion 9159UV381P
Hydroxides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136517

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Xiaoli Xiong reports financial support was provided by Sichuan Department of Science and Technology Progrom of China. Jun Ye reports financial support was provided by Cuisine Science Key Laboratory of Sichuan Province. Xiaoli Xiong reports financial support was provided by Opening Fund of Food Safety Detection Key Laboratory of Sichuan Province.

Auteurs

Yu Zhang (Y)

Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Chemistry and Materials Science, Sichuan Normal University, Chengdu, 610068, Sichuan, China.

Yao Jin (Y)

Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Chemistry and Materials Science, Sichuan Normal University, Chengdu, 610068, Sichuan, China.

Xiangwei Yuan (X)

Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Chemistry and Materials Science, Sichuan Normal University, Chengdu, 610068, Sichuan, China.

Shan Zhao (S)

Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Chemistry and Materials Science, Sichuan Normal University, Chengdu, 610068, Sichuan, China.

Jun Ye (J)

College of Chemistry and Life Science, Chengdu Normal University, Chengdu, 611130, Sichuan, China. Electronic address: yejun2167@163.com.

Kang Xue (K)

Food Safety Detection Key Laboratory of Sichuan Province, Chengdu, 610041, Sichuan, China; Technology Center of Chengdu Customs, Chengdu, 610041, Sichuan, China.

Jiangtao Hu (J)

Food Safety Detection Key Laboratory of Sichuan Province, Chengdu, 610041, Sichuan, China; Technology Center of Chengdu Customs, Chengdu, 610041, Sichuan, China.

Xiaoli Xiong (X)

Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry of Education, College of Chemistry and Materials Science, Sichuan Normal University, Chengdu, 610068, Sichuan, China. Electronic address: xiongxiaoli2000@163.com.

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Classifications MeSH