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Bio-active food packaging with essential oils: protection of salami against lipid oxidation

2016-06Conference object Restricted access
http://hdl.handle.net/10400.18/4422
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Authors

Ribeiro-Santos, R.
Andrade, M.
Melo, N.
Sanches-Silva, A.

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Abstract(s)

Objective: To evaluate the effectiveness of whey protein films containing a combination of EO against lipid oxidation of a meat product (salami).

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Keywords

Essential Oils Food Packaging Bio-active Food Packaging Lipid Oxidation Antioxidant activity Salami Composição de Alimentos

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http://hdl.handle.net/10400.18/4422

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DAN - Posters/abstracts em congressos internacionais

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