LEADER 04146nam 2201057z- 450 001 9910557307803321 005 20231214133524.0 035 $a(CKB)5400000000042778 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/77122 035 $a(EXLCZ)995400000000042778 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aInnovative Research in the Food Packaging to Improve Food Quality and Shelf Life 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (162 p.) 311 $a3-0365-2637-4 311 $a3-0365-2636-6 330 $aFood 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. 606 $aBusiness strategy$2bicssc 606 $aManufacturing industries$2bicssc 610 $aasparagus 610 $aenzyme activity 610 $alignin 610 $afiber 610 $aweight loss 610 $acolor 610 $apolypropylene film 610 $aessential oil emitter 610 $aglobe artichoke genotype 610 $aquality parameters 610 $amicrobial growth 610 $aantioxidants? retention 610 $abiodegradable 610 $aactive 610 $anatural 610 $aessential oil 610 $ashelf life 610 $aantimicrobial 610 $asensory 610 $apoultry 610 $aPET 610 $asepiolite 610 $ananocomposites 610 $aMAP 610 $amicrobiological quality 610 $achicken 610 $afood packaging 610 $adrip loss 610 $aliquid absorbent pad 610 $achicken breast fillet 610 $atexture 610 $asensory evaluation 610 $afresh-cut fruit 610 $apomegranate peel powder 610 $anatural preservative 610 $aby-product 610 $asustainable approach 610 $aLepidium sativum 610 $apotato 610 $abrowning index 610 $aoil uptake 610 $aantioxidant activity 610 $aMalvasia 610 $asweet wine 610 $ashelf-life 610 $aaccelerated shelf-life test 610 $a5-hydroxymethylfurfural 610 $a2-furaldehyde 610 $aantimicrobial activity 610 $afish storability 610 $aprickly pear cactus 610 $aby-products 610 $azero-waste 610 $abiomaster-silver 610 $aSANAFOR® 610 $atapioca starch 610 $apolybutylene succinate 615 7$aBusiness strategy 615 7$aManufacturing industries 700 $aRizzo$b Valeria$4edt$01311329 702 $aMuratore$b Giuseppe$4edt 702 $aRizzo$b Valeria$4oth 702 $aMuratore$b Giuseppe$4oth 906 $aBOOK 912 $a9910557307803321 996 $aInnovative Research in the Food Packaging to Improve Food Quality and Shelf Life$93030253 997 $aUNINA