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Study of major compounds of essential oils by GC-MS for application in active Food packaging

2016-06Conference object Restricted access
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dc.contributor.authorRibeiro-Santos, R.
dc.contributor.authorSantos, F.R.
dc.contributor.authorCarvalho, M.G.
dc.contributor.authorSanches-Silva, A.
dc.contributor.authorMelo, N.
dc.date.accessioned2017-03-03T12:03:55Z
dc.date.available2017-03-03T12:03:55Z
dc.date.issued2016-06
dc.description.abstractObjective: The main volatile compounds of commercial EO were determined by gas chromatography coupled with mass spectrometry (GC-MS) with the aim of evaluate the most suitable EOs to be used as direct or indirect food additivespt_PT
dc.description.sponsorshipThis work was supported by Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES), Research Support Foundation of the State of Rio de Janeiro (FAPERJ), National Counsel of Technological and Scientific Development (CNPq), Dean of Research, Postgraduate studies and Innovation/University Federal Fluminense (PROPPI/UFF).pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/4421
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectEssential Oilspt_PT
dc.subjectActive Food Packagingpt_PT
dc.subjectFood Packagingpt_PT
dc.subjectMajor Compoundspt_PT
dc.subjectComposição de Alimentospt_PT
dc.subjectSegurança Alimentar
dc.titleStudy of major compounds of essential oils by GC-MS for application in active Food packagingpt_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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