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  Home > JCE Print > Journal of Chemical Education > Issues > 1996  > February  >
Secondary School Chemistry
Products of Chemistry
The Origins of the Use of Antioxidants in Foods
Thomas H. Donnelly
Loyola University Chicago, Chicago, IL 60626-5311
Cover
February 1996
Vol. 73 No. 2
p. 158
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.
More Information
*  Citation
 Donnelly, Thomas H. J. Chem. Educ. 1996 73 158.
*  Keywords
*  History
 Created:
Last Updated:		 9/25/1999
5/22/2006
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