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Whey protein films with aromatic plants extracts: optimization of the casting process

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.accessioned2017-03-03T11:50:18Z
dc.date.available2017-03-03T11:50:18Z
dc.date.issued2016-06
dc.description.abstractObjective: The goal of this work was to optimize the casting process of a whey protein film that incorporates plant extracts. This film is intended to prevent lipid oxidation of fatty foods.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/10400.18/4419
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectEssential Oilspt_PT
dc.subjectAromatic Plantspt_PT
dc.subjectLipid Oxidationpt_PT
dc.subjectFatty Foodspt_PT
dc.subjectAntioxidant Propertiespt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleWhey protein films with aromatic plants extracts: optimization of the casting processpt_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.rightsembargoedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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