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

• Autore: Rizzo Valeria
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 online resource (162 p.)
• Soggetto topico: Business strategy; Manufacturing industries
• Soggetto non controllato: 2-furaldehyde; 5-hydroxymethylfurfural; accelerated shelf-life test; active; antimicrobial; antimicrobial activity; antioxidant activity; antioxidants' retention; asparagus; biodegradable; biomaster-silver; browning index; by-product; by-products; chicken; chicken breast fillet; color; drip loss; enzyme activity; essential oil; essential oil emitter; fiber; fish storability; food packaging; fresh-cut fruit; globe artichoke genotype; Lepidium sativum; lignin; liquid absorbent pad; Malvasia; MAP; microbial growth; microbiological quality; nanocomposites; natural; natural preservative; oil uptake; PET; polybutylene succinate; polypropylene film; pomegranate peel powder; potato; poultry; prickly pear cactus; quality parameters; SANAFOR®; sensory; sensory evaluation; sepiolite; shelf life; shelf-life; sustainable approach; sweet wine; tapioca starch; texture; weight loss; zero-waste
• Persona (resp. second.): MuratoreGiuseppe; RizzoValeria
• Sommario/riassunto: 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.
• Titolo autorizzato: Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557307803321
• Lo trovi qui: Univ. Federico II