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dc.contributor.editorRizzo, Valeria
dc.contributor.editorMuratore, Giuseppe
dc.date.accessioned2022-01-11T13:52:55Z
dc.date.available2022-01-11T13:52:55Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036526379_954
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/77122
dc.description.abstractFood 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.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::K Economics, finance, business & management::KJ Business & management::KJC Business strategy
dc.subject.classificationbic Book Industry Communication::K Economics, finance, business & management::KN Industry & industrial studies::KND Manufacturing industries
dc.subject.otherasparagus
dc.subject.otherenzyme activity
dc.subject.otherlignin
dc.subject.otherfiber
dc.subject.otherweight loss
dc.subject.othercolor
dc.subject.otherpolypropylene film
dc.subject.otheressential oil emitter
dc.subject.otherglobe artichoke genotype
dc.subject.otherquality parameters
dc.subject.othermicrobial growth
dc.subject.otherantioxidants’ retention
dc.subject.otherbiodegradable
dc.subject.otheractive
dc.subject.othernatural
dc.subject.otheressential oil
dc.subject.othershelf life
dc.subject.otherantimicrobial
dc.subject.othersensory
dc.subject.otherpoultry
dc.subject.otherPET
dc.subject.othersepiolite
dc.subject.othernanocomposites
dc.subject.otherMAP
dc.subject.othermicrobiological quality
dc.subject.otherchicken
dc.subject.otherfood packaging
dc.subject.otherdrip loss
dc.subject.otherliquid absorbent pad
dc.subject.otherchicken breast fillet
dc.subject.othertexture
dc.subject.othersensory evaluation
dc.subject.otherfresh-cut fruit
dc.subject.otherpomegranate peel powder
dc.subject.othernatural preservative
dc.subject.otherby-product
dc.subject.othersustainable approach
dc.subject.otherLepidium sativum
dc.subject.otherpotato
dc.subject.otherbrowning index
dc.subject.otheroil uptake
dc.subject.otherantioxidant activity
dc.subject.otherMalvasia
dc.subject.othersweet wine
dc.subject.othershelf-life
dc.subject.otheraccelerated shelf-life test
dc.subject.other5-hydroxymethylfurfural
dc.subject.other2-furaldehyde
dc.subject.otherantimicrobial activity
dc.subject.otherfish storability
dc.subject.otherprickly pear cactus
dc.subject.otherby-products
dc.subject.otherzero-waste
dc.subject.otherbiomaster-silver
dc.subject.otherSANAFOR®
dc.subject.othertapioca starch
dc.subject.otherpolybutylene succinate
dc.titleInnovative Research in the Food Packaging to Improve Food Quality and Shelf Life
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-2636-2
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036526379
oapen.relation.isbn9783036526362
oapen.pages162
oapen.place.publicationBasel, Switzerland


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