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...
Furkejuvvon:
| Materiálatiipa: | Online |
|---|---|
| Giella: | eaŋgalasgiella |
| Almmustuhtton: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Fáttát: | |
| Liŋkkat: | ONIX_20220111_9783036526379_954 |
| Fáddágilkorat: |
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| _version_ | 1869522464718979072 |
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| collection | Directory of Open Access Books |
| description | 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 volume or better, become itself biodegradable, and guarantee the nutritional characteristics of food products.In particular, the increasing interest in reducing packaging wastes is becoming a rising problem, just considering that food packaging alone contributes to a huge portion of total packaging wastes in the world. On the other side, consumers judge the food quality based on appearance and freshness, but also using their awareness of the environmental implications of packaging. Nowadays, many technologies can be applied to improve food quality and shelf life, such the application of edible films or coatings, from biodegradable materials or biopolymers, trying to reduce the package barrier requirements, incorporating natural bioactive compounds and lengthening shelf life making then packaging easily compostable. |
| format | Online |
| id | doab-20.500.12854ir-77122 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-771222024-03-30T12:52:21Z Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life Rizzo, Valeria Muratore, Giuseppe 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 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 volume or better, become itself biodegradable, and guarantee the nutritional characteristics of food products.In particular, the increasing interest in reducing packaging wastes is becoming a rising problem, just considering that food packaging alone contributes to a huge portion of total packaging wastes in the world. On the other side, consumers judge the food quality based on appearance and freshness, but also using their awareness of the environmental implications of packaging. Nowadays, many technologies can be applied to improve food quality and shelf life, such the application of edible films or coatings, from biodegradable materials or biopolymers, trying to reduce the package barrier requirements, incorporating natural bioactive compounds and lengthening shelf life making then packaging easily compostable. 2022-01-11T13:52:55Z 2022-01-11T13:52:55Z 2021 book ONIX_20220111_9783036526379_954 9783036526379 9783036526362 https://directory.doabooks.org/handle/20.500.12854/77122 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4741 https://mdpi.com/books/pdfview/book/4741 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-2636-2 10.3390/books978-3-0365-2636-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036526379 9783036526362 162 Basel, Switzerland open access |
| spellingShingle | 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 Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life |
| title | Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life |
| title_full | Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life |
| title_fullStr | Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life |
| title_full_unstemmed | Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life |
| title_short | Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life |
| title_sort | innovative research in the food packaging to improve food quality and shelf life |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20220111_9783036526379_954 |