Gómez Estaca, Joaquin; López de Dicastillo Bergamo, Ana Carolina; Hernandez Muñoz, Maria Pilar; Catalá, Ramón; GAVARA CLEMENTE, RAFAEL(Elsevier, 2014-01)
[EN] Lipid oxidation is, together with microbial growth, the main cause of spoilage of a great variety of foods, such as nuts, fish, meats, whole milk powders, sauces and oils. It causes a loss of both sensorial and ...
[EN] Natural antioxidants are added in very low amounts to protect a polypropylene (PP) matrix against thermo-oxidative degradation during processing. Thus, PP is melt-blended with caffeic, chlorogenic, trans-ferrulic, and ...
[EN] Meat and meat products are generally recognised as good sources of high biological-value proteins, group B vitamins, minerals and trace elements as well as some other bioactive compounds. However, the image to consumers ...
[EN] This study originally explores the use of naringin (NAR), gallic acid (GA), caffeic acid (CA), and quercetin (QUER) as natural antioxidants for bio-based high-density polyethylene (bio-HDPE). These phenolic compounds ...