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

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

Bibliographic Details
Main Author: Ribeiro-Santos, R. (author)
Other Authors: Andrade, M. (author), Melo, N. (author), Sanches-Silva, A. (author)
Format: conferenceObject
Language:eng
Published: 2017
Subjects:
Essential Oils
Food Packaging
Bio-active Food Packaging
Lipid Oxidation
Antioxidant activity
Salami
Composição de Alimentos
Online Access:http://hdl.handle.net/10400.18/4422
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/4422
Description
Summary: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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