Publication
Bio-active food packaging with essential oils: protection of salami against lipid oxidation
| dc.contributor.author | Ribeiro-Santos, R. | |
| dc.contributor.author | Andrade, M. | |
| dc.contributor.author | Melo, N. | |
| dc.contributor.author | Sanches-Silva, A. | |
| dc.date.accessioned | 2017-03-03T12:10:37Z | |
| dc.date.available | 2017-03-03T12:10:37Z | |
| dc.date.issued | 2016-06 | |
| dc.description.abstract | Objective: To evaluate the effectiveness of whey protein films containing a combination of EO against lipid oxidation of a meat product (salami). | pt_PT |
| dc.description.sponsorship | This 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). | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/4422 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | Essential Oils | pt_PT |
| dc.subject | Food Packaging | pt_PT |
| dc.subject | Bio-active Food Packaging | pt_PT |
| dc.subject | Lipid Oxidation | pt_PT |
| dc.subject | Antioxidant activity | pt_PT |
| dc.subject | Salami | pt_PT |
| dc.subject | Composição de Alimentos | pt_PT |
| dc.title | Bio-active food packaging with essential oils: protection of salami against lipid oxidation | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Lisboa, Portugal | pt_PT |
| oaire.citation.title | International Conference on Safety and Innovation in Food Packaging (InSIPack), 16 junho 2016 | pt_PT |
| rcaap.rights | embargoedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |