Publication
The Potential of Whey Protein in Food Packaging
| dc.contributor.author | Andrade, M | |
| dc.contributor.author | Ribeiro-Santos, R | |
| dc.contributor.author | Melo, NR | |
| dc.contributor.author | Sanches-Silva, A | |
| dc.date.accessioned | 2017-03-02T15:35:56Z | |
| dc.date.available | 2017-03-02T15:35:56Z | |
| dc.date.issued | 2016-12-01 | |
| dc.description.abstract | Whey protein has great potential to produce biodegradable and edible packaging. A broader spectrum of properties, namely antioxidant and antimicrobial, can be achieved through the incorporation of substances, such as essential oils, intended to be released during food storage, as an active system. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | EC Nutrition ECO.01. 2016:25-6 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/4403 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | E-Cronicon | pt_PT |
| dc.relation.publisherversion | https://www.ecronicon.com/eco16/pdf/ECNU-01-ECO-13.pdf | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | pt_PT |
| dc.subject | Food Packaging | pt_PT |
| dc.subject | Whey Protein | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.subject | Composição de Alimentos | pt_PT |
| dc.title | The Potential of Whey Protein in Food Packaging | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 26 | pt_PT |
| oaire.citation.startPage | 25 | pt_PT |
| oaire.citation.title | EC Nutrition Editor’s Column - 2016 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |