Zobrazeno 1 - 9
of 9
pro vyhledávání: '"David A. Pereira de Abreu"'
Autor:
Pablo Otero-Pazos, David A. Pereira de Abreu, Raquel Sendon, Ana Rodriguez Bernaldo de Quiros, Inmaculada Angulo, Jose M. Cruz, Perfecto Paseiro-Losada
Publikováno v:
Journal of Chemistry, Vol 2016 (2016)
Studies on nanoparticles have focused the attention of the researchers because they can produce nanocomposites that exhibit unexpected hybrid properties. Polymeric materials are commonly used in food packaging, but from the standpoint of food safety,
Externí odkaz:
https://doaj.org/article/41b236098074498394819b8b1a3468ea
Autor:
David Antonio Pereira de Abreu, Karen Villalba Rodriguez, Mileibys Schroeder, Mercedes Mosqueda, Elevina Perez
Publikováno v:
Journal of Technology Management & Innovation, Vol 1, Iss 5 (2006)
The main benefits generated by the genetically modified organisms (GMO`s) include greater yields harvested, foods with greater content of nutrients, vaccines, resistant plants to virus or plagues and resistant plant to high levels of salts in ground.
Externí odkaz:
https://doaj.org/article/bb31e8f7597a44819fbfff1cae7f0b72
Autor:
Raquel Sendón, José Manuel Cruz, Perfecto Paseiro-Losada, Pablo Otero-Pazos, David A. Pereira de Abreu, Ana Rodríguez-Bernaldo de Quirós, I. Angulo
Publikováno v:
Journal of Chemistry, Vol 2016 (2016)
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Studies on nanoparticles have focused the attention of the researchers because they can produce nanocomposites that exhibit unexpected hybrid properties. Polymeric materials are commonly used in food packaging, but from the standpoint of food safety,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6068bd06f2ebcf568d29763d37469959
https://hdl.handle.net/10347/15876
https://hdl.handle.net/10347/15876
Autor:
Ana Rodríguez-Bernaldo de Quirós, Miguel A Lago, Raquel Sendón, David A. Pereira de Abreu, Antonio Sartal
Publikováno v:
Journal of Food Chemistry and Nanotechnology. 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a67e1b0b3fbbc540dbe6cce167d3ac6
https://doi.org/10.17756/jfcn.2016-016
https://doi.org/10.17756/jfcn.2016-016
Publikováno v:
European Journal of Lipid Science and Technology. 113:1395-1401
The capacity of the natural antioxidant from barley husks to retard oxidation of PUFA in cod liver oil (Gadus morhua) was investigated and compared to synthetic antioxidants. The results confirm the efficacy of a natural antioxidant derived from barl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a910b5c5b1abf08013d8790bd3564dcf
https://doi.org/10.1002/ejlt.201100189
https://doi.org/10.1002/ejlt.201100189
Publikováno v:
Journal of the Science of Food and Agriculture. 92:427-432
BACKGROUND: The changes in quality of cod fillets packaged in films with and without antioxidants during 12 months of frozen storage at − 20 °C were investigated in the present study. The following parameters were determined in order to study lipi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0364c32d3485fa22c17d3618ca2250ab
https://doi.org/10.1002/jsfa.4595
https://doi.org/10.1002/jsfa.4595
Publikováno v:
Packaging Technology and Science. 24:353-360
The capacity of the natural antioxidant to retard oxidation of polyunsaturated fatty acids in hake (Merluccius merluccius) muscle was investigated. Hake fillets were packaged in low-density polyethylene with the natural antioxidant (sample C1 = 7 mg/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3982aad8b2ca41405dfc8e4ca11983bd
https://doi.org/10.1002/pts.944
https://doi.org/10.1002/pts.944
Publikováno v:
Packaging Technology and Science. 23:59-68
The development of new food packaging films through the incorporation of nanoparticles, and the effect of the nanoparticles on the process of migration of the substances used in manufacturing the new films is expected to lead to an improvement in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c17235a0cfd39050f0b902d51ce97543
https://doi.org/10.1002/pts.879
https://doi.org/10.1002/pts.879
Publikováno v:
European Journal of Lipid Science & Technology; Nov2011, Vol. 113 Issue 11, pn/a-n/a, 4p