Zobrazeno 1 - 10
of 121
pro vyhledávání: '"Ana Rodríguez Bernaldo de Quirós"'
Autor:
Ana Rodríguez Bernaldo de Quirós, Antía Lestido Cardama, Raquel Sendón, Verónica García Ibarra
The migration of substances from packaging to food is a matter of concern for the food safety authorities, and packaging materials constitute a potential source of contaminants to which the consumer will be exposed to through their diet. A huge varie
Autor:
Mariana A. Andrade, Cássia H. Barbosa, Sandra Mariño-Cortegoso, Letricia Barbosa-Pereira, Raquel Sendón, Giovanna G. Buonocore, Mariamelia Stanzione, Anabela Coelho, Cristina Belo Correia, Margarida Saraiva, Ana Rodríguez-Bernaldo de Quirós, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, Fernando Ramos
Publikováno v:
Foods, Vol 12, Iss 13, p 2450 (2023)
Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the tot
Externí odkaz:
https://doaj.org/article/11e3b54b39734b8f8e1e65002e1852e1
Autor:
Antía Lestido-Cardama, Letricia Barbosa-Pereira, Raquel Sendón, Perfecto Paseiro Losada, Ana Rodríguez Bernaldo de Quirós
Publikováno v:
Polymers, Vol 15, Iss 12, p 2656 (2023)
Alkyl diethanolamines are a group of compounds commonly used as antistatic agents in plastic food packaging materials. These additives and their possible impurities have the ability to transfer into the food; hence, the consumer may be exposed to the
Externí odkaz:
https://doaj.org/article/f251516a9a374435827a1045b0290b92
Autor:
Antía Lestido-Cardama, Patricia Vázquez-Loureiro, Raquel Sendón, Juana Bustos, Mª Isabel Santillana, Perfecto Paseiro Losada, Ana Rodríguez Bernaldo de Quirós
Publikováno v:
Polymers, Vol 14, Iss 3, p 487 (2022)
Polymeric coating formulations may contain different components such as cross-linking agents, resins, lubricants, and solvents, among others. If the reaction process or curing conditions are not applied in a proper way, these components may remain un
Externí odkaz:
https://doaj.org/article/f8b3d84313a649af98d12e128b3a9e25
Autor:
Pablo Otero-Pazos, Raquel Sendón, Ismael Martínez, Goizane P. Aurrekoetxea, Inmaculada Angulo, Ana Rodríguez-Bernaldo de Quirós
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 205-212 (2018)
The oxygen can have an adverse effect on the quality of some foods leading to a decrease in their shelf-life. Several approaches have been applied to remove the oxygen concentration in packed food; among them, oxygen scavengers have been widely used
Externí odkaz:
https://doaj.org/article/9bb66837e01443e198b8f0c62d2f4e80
Publikováno v:
Journal of Coatings Technology and Research. 19:1893-1900
Publikováno v:
Foods, Vol 10, Iss 9, p 2168 (2021)
The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, he
Externí odkaz:
https://doaj.org/article/7758f894aa0942129c413b46f02b84a7
Autor:
Ramos, Mariana A. Andrade, Cássia H. Barbosa, Sandra Mariño-Cortegoso, Letricia Barbosa-Pereira, Raquel Sendón, Giovanna G. Buonocore, Mariamelia Stanzione, Anabela Coelho, Cristina Belo Correia, Margarida Saraiva, Ana Rodríguez-Bernaldo de Quirós, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, Fernando
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2450
Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the tot
Autor:
Patricia Vázquez-Loureiro, Antía Lestido-Cardama, Raquel Sendón, Julia López-Hernández, Perfecto Paseiro-Losada, Ana Rodríguez-Bernaldo de Quirós
Publikováno v:
Materials, Vol 14, Iss 13, p 3704 (2021)
Polymeric coatings are used as a protective layer to preserve food or beverage quality and protect it from corrosion and avoid a metallic taste. These types of materials can contain some chemicals that are susceptible to migrate to food and constitut
Externí odkaz:
https://doaj.org/article/85c33f3f621d440daad84407ecdc2330
Autor:
Arabela Ramírez Carnero, Antía Lestido-Cardama, Patricia Vazquez Loureiro, Letricia Barbosa-Pereira, Ana Rodríguez Bernaldo de Quirós, Raquel Sendón
Publikováno v:
Foods, Vol 10, Iss 7, p 1443 (2021)
Perfluoroalkyl and polyfluoroalkyl substances (PFAS) are synthetic chemical compounds widely used in different industry fields including food contact materials (FCM), providing resistance to fat and humidity, and non-stick properties. PFAS enter into
Externí odkaz:
https://doaj.org/article/b44fc29f92d24bc5a98afe4bb8a836f7