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Evaluation of the lipid oxidation on a meat product packaged with a biodegradable active film

dc.contributor.authorRibeiro-Santos, R.
dc.contributor.authorAndrade, M.
dc.contributor.authorMelo, N.
dc.contributor.authorSanches-Silva, A.
dc.date.accessioned2017-03-02T16:31:39Z
dc.date.available2017-03-02T16:31:39Z
dc.date.issued2016-04
dc.description.abstractObjective: To evaluate the effectiveness of whey protein films containing a combination of EO, against lipid oxidation of a meat product.pt_PT
dc.description.sponsorshipThis work was supported by 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/10400.18/4410
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectEssencial Oilspt_PT
dc.subjectActive Food Packagingpt_PT
dc.subjectAntioxidantspt_PT
dc.subjectAntimicrobialspt_PT
dc.subjectComposição de Alimentospt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleEvaluation of the lipid oxidation on a meat product packaged with a biodegradable active filmpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceNiagara-on-the-Lake, Canadapt_PT
oaire.citation.title32nd International Symposium on Microscale Separations and Bioanalysis (MSB 2016), April 3-7 2016pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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