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Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life

Food packaging and shelf life have been the subject of remarkable research in recent years. They are so important because only by understanding a good storage system is it possible to avoid any food waste. Moreover, the best packaging has to prolong the food quality while also reducing the packaging...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2022
Soggetti:
asparagus
enzyme activity
lignin
fiber
weight loss
color
polypropylene film
essential oil emitter
globe artichoke genotype
quality parameters
microbial growth
antioxidants’ retention
biodegradable
active
natural
essential oil
shelf life
antimicrobial
sensory
poultry
PET
sepiolite
nanocomposites
MAP
microbiological quality
chicken
food packaging
drip loss
liquid absorbent pad
chicken breast fillet
texture
sensory evaluation
fresh-cut fruit
pomegranate peel powder
natural preservative
by-product
sustainable approach
Lepidium sativum
potato
browning index
oil uptake
antioxidant activity
Malvasia
sweet wine
shelf-life
accelerated shelf-life test
5-hydroxymethylfurfural
2-furaldehyde
antimicrobial activity
fish storability
prickly pear cactus
by-products
zero-waste
biomaster-silver
SANAFOR®
tapioca starch
polybutylene succinate
thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJC Business strategy
thema EDItEUR::K Economics, Finance, Business and Management::KN Industry and industrial studies::KND Manufacturing industries
Accesso online:ONIX_20220111_9783036526379_954
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ONIX_20220111_9783036526379_954

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