About: The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.).

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About: The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). Goto Sponge NotDistinct Permalink

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scientific article published on 08 August 2019

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) artículu científicu espublizáu n'agostu de 2019 (ast) im August 2019 veröffentlichter wissenschaftlicher Artikel (de) scientific article published on 08 August 2019 (en) наукова стаття, опублікована 8 серпня 2019 (uk)
publication date	wds:Q92527958-DBD39629-81D5-4A69-BAD4-310E9140793A
publication date	2019-08-08 00:00:00Z (xsd:dateTime)
cites work	wds:Q92527958-08385A2F-DDB2-4B6A-B67F-7277DCD41A1D wds:Q92527958-09DC3535-2F7E-4D26-B65C-61DA5CFAF7FF wds:Q92527958-0B136209-F1EB-41E6-8F65-F6F5D7188EF3 wds:Q92527958-253059EB-3450-437B-9B63-E1518CD4115E wds:Q92527958-439EDBE8-33AD-4F5B-AA59-1BA4759FF949 wds:Q92527958-48F01B9D-18E3-4520-87CC-036B2C52EE36 wds:Q92527958-5F3380F6-5D39-4422-9291-56D3FF76FE78 wds:Q92527958-68A956AC-A77C-4992-878B-84E7C8592F3D wds:Q92527958-6940D26C-C1D1-42B1-BDFF-D4350462FEDC wds:Q92527958-6BD6DEF8-C1FD-449B-BA08-A4FCA403855A wds:Q92527958-8D927B8E-060D-4499-9886-653DFA52C731 wds:Q92527958-8DEBD232-03EF-434F-BEFE-8364CBE6E6B0 wds:Q92527958-967AC973-4AD8-4E4C-A277-973BB7A3E600 wds:Q92527958-CBBA9FE3-92BE-4F44-A040-DBB620F34EFE wds:Q92527958-E67390E9-AAD7-4316-B797-0A16C6EE0548 wds:Q92527958-EC704250-A52F-42F2-8CD0-CF0934A46110 wds:Q92527958-ECE756CB-9EC9-42FF-84EF-676E37613F21 wds:Q92527958-F340F19D-5AA9-485D-AFD2-6158CAAFF928
cites work	New insights into the mechanisms of polyphenols beyond antioxidant properties; lessons from the green tea polyphenol, epigallocatechin 3-gallate Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: a review of the factors that influence the method's performance. Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish Edible films and coatings from whey proteins: a review on formulation, and on mechanical and bioactive properties Highly hydroxylated or gamma-cyclodextrin-bicapped water-soluble derivative of fullerene: the antioxidant ability assessed by electron spin resonance method and beta-carotene bleaching assay. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Light-Responsive Nanocapsule-Coated Polymer Films for Antimicrobial Active Packaging Edible films and coatings in seafood preservation: A review Milk proteins for edible films and coatings Comparison of five analytical methods for the determination of peroxide value in oxidized ghee. Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating. Effect of heat-processing on the antioxidant and prooxidant activities of β-carotene from natural and synthetic origins on red blood cells Evaluation of edible polymer coatings enriched with green tea extract on quality of chicken nuggets Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage. Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy.
author name string	wds:Q92527958-00D5A22D-00D5-4418-B4DE-BE52B14D5EDA wds:Q92527958-01F614BD-ACBA-4194-9AB7-D66F3DC026EE
author name string	Fernanda Vilarinho Frederico V R Castro
rdfs:label	The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). (en) The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). (nl)
skos:prefLabel	The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). (en) The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). (nl)
name	The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). (en) The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). (nl)
author	wds:Q92527958-06B42DA6-3D99-4875-BC17-C07DAA1AC0DB wds:Q92527958-9D624588-3840-46E4-B44A-114884716C1C wds:Q92527958-D1ED82EC-4477-490B-B8F2-C96E52659140
author	M Fátima Vaz Ana S Silva Mariana A Andrade
title	wds:Q92527958-3078DEBB-D43F-4750-95B3-76BDFDDEB685
title	The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). (en)
instance of	wds:Q92527958-887FE64F-83CE-4C45-8338-6F7FD055B62C
instance of	scholarly article
main subject	wds:Q92527958-4A6F3D7C-7B09-4346-BE8E-0FB97F61C6C3
main subject	Atlantic salmon
PubMed ID	wds:Q92527958-C89FB95C-B208-4DE1-86F0-9E482627AD22
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/31398827
PubMed ID	31398827
published in	wds:Q92527958-6996D5FA-8997-44A5-836D-006A26032237
published in	Foods
issue	wds:Q92527958-5C5B73EB-3A57-455E-8A63-0802AFF47C74
volume	wds:Q92527958-42C2216C-D347-472C-B4A4-030A04DE1465
issue	8
volume	8
DOI	wds:Q92527958-0DF2B204-0B01-4EAC-BE56-36F54AB619F8
DOI	http://dx.doi.org/10.3390/FOODS8080327
DOI	10.3390/FOODS8080327
copyright license	wds:Q92527958-a37f9d1b-4d92-4994-b5c6-25efea2fb6b1
copyright status	wds:Q92527958-e99d9a30-b15e-4f47-9d92-6e8f409e2d50
copyright license	Creative Commons Attribution 4.0 International
copyright status	copyrighted
PMCID	wds:Q92527958-AEA70152-2A87-4282-8378-1940AAFB97CE
PMCID	6723522
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q92527958
is cites work of	Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis) Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract
is cites work of	wds:Q93102670-2B3B1D8A-CE02-434C-9FF7-961ECE325A73 wds:Q92048111-27A6772F-19BE-464F-B7B6-93596E9B7AA2 wds:Q104461430-4921075D-248E-45E8-889D-8FBFC7CA58A4

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