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Effectiveness of an active whey protein film against lipid oxidation

2016-06Conference object Restricted access
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dc.contributor.authorAndrade, M.
dc.contributor.authorRibeiro-Santos, R.
dc.contributor.authorMelo, N.
dc.contributor.authorSanches-Silva, A.
dc.date.accessioned2017-03-03T14:38:07Z
dc.date.available2017-03-03T14:38:07Z
dc.date.issued2016-06
dc.description.abstractThe aim of this work was to evaluate the effectiveness of an active whey protein film against lipid oxidation. In this frame, TBARS assay was applied to a model food packaged with an active whey protein film and with a control film, for different storage periods.pt_PT
dc.description.sponsorshipThis work was supported by the research project “Development of an edible film based on whey protein with antioxidant and antimicrobial activity using essential oils” (2012DAN807) funded by the National Institute of Health Dr Ricardo Jorge, I.P. (Lisbon, Portugal). Regiane Ribeiro dos Santos (BEX 8754/14-4) is grateful for her research grant funded by Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES) and Department of Food Technology, Institute of Technology, Rural Federal University of Rio de Janeiro, Brazil.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/4442
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectActive Packagingpt_PT
dc.subjectLipid Oxidationpt_PT
dc.subjectFood Packagingpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleEffectiveness of an active whey protein film against lipid oxidationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLisboa, Portugalpt_PT
oaire.citation.titleInternational Conference on Safety and Innovation in Food Packaging (InSIPack), 16 junho 2016pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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