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Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

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Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

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López De Dicastillo Bergamo, AC.; Gómez Estaca, J.; Catala Moragrega, R.; Gavara Clemente, R.; Hernandez Muñoz, MP. (2012). Active antioxidant packaging films: Development and effect on lipid stability of brined sardines. Food Chemistry. 131(4):1376-1384. doi:10.1016/j.foodchem.2011.10.002

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Title: Active antioxidant packaging films: Development and effect on lipid stability of brined sardines
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Active antioxidant food packaging films were produced by the incorporation of ascorbic acid, ferulic acid, quercetin, and green tea extract into an ethylene vinyl alcohol copolymer (EVOH) matrix. The characterisation ...[+]
Subjects: Active packaging , Antioxidant release , EVOH , Sardines , Lipid oxidation
Copyrigths: Cerrado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2011.10.002
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.foodchem.2011.10.002
Thanks:
The authors acknowledge the financial support of the Spanish Ministry of Science and Innovation, Projects AGL2006-02176, AGL2009-08776 and Fun-C-Food CSD2007-00063, and the C.L.-d-D. fellowship (FPU Programme). Karel ...[+]
Type: Artículo

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