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Jie Liu, Yu-Ting Zhao, Wen-Chien Lu, Ping-Hsiu Huang, Tuzz-Ying Song and Po-Hsien Li
Currently, there is an increasing trend to replace artificial antioxidants with natural antioxidants. However, certain naturally occurring antioxidants have lower antioxidant activities than artificial antioxidants. Therefore, they will not be as effecti...
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Imke Korte, Judith Kreyenschmidt, Joana Wensing, Stefanie Bröring, Jan Niklas Frase, Ralf Pude, Christopher Konow, Thomas Havelt, Jessica Rumpf, Michaela Schmitz and Margit Schulze
Exploitation of renewable resources and plant extracts for the development of sustainable materials used for active food packaging.
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Hamed Ahari, Amir Ali Anvar, Maryam Ataee and Mohammad Naeimabadi
Over the past decade, there has been an increasing demand for ?ready-to-cook? and ?ready-to-eat? foods, encouraging food producers, food suppliers, and food scientists to package foods with minimal processing and loss of nutrients during food processing....
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Liyan Wang, Liang Lei, Kang Wan, Yuan Fu and Hewen Hu
Active films based on carboxymethyl chitosan incorporated corn peptide were developed, and the effect of the concentration of corn peptide on films was evaluated. Physicochemical properties of the films, including thickness, opacity, moisture content, co...
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Marta Castrica, Dino Miraglia, Laura Menchetti, Raffaella Branciari, David Ranucci and Claudia M. Balzaretti
Nowadays, active packaging plays a key role in the food sector, improving the safety and quality of food and, at the same time, extending its shelf life. The aim of the study was to evaluate the efficacy that an active absorbent pad has in limiting micro...
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Chen Li, Jiliu Pei, Xiaohui Xiong and Feng Xue
A dry-heated Maillard reaction was used to prepare plum seed protein isolate and gum acacia conjugates. Emulsion-based edible films (EBEF) were prepared by the encapsulation of grapefruit essential oil using conjugates solution as the continuous phase. T...
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Eun-Jeong Go and Kyung Bin Song
New packaging materials using biopolymers have been studied to substitute synthetic packaging materials that lead to environmental pollution. In this study, a new biodegradable packaging material was developed using the pectin extracted from Citrus junos...
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Heba Beshai, Gursimran K. Sarabha, Pranali Rathi, Arif U. Alam and M. Jamal Deen
Smart packaging is an emerging technology that has a great potential in solving conventional food packaging problems and in meeting the evolving packaged vegetables market needs. The advantages of using such a system lies in extending the shelf life of p...
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NurHazwani binti Husaini
Pág. 47
Active packaging incorporated with natural extract is a promising technology to extend shelf life of perishable food. Therefore, this study aims to produce the bioactive edible film from semi refined carrageenan (SRC) plasticized with glycerol (G) enhanc...
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Maria-Ioana Socaciu, Cristina Anamaria Semeniuc and Dan Cristian Vodnar
Fresh fish is extensively consumed and is one of the most-traded food commodities in the world. Conventional preservation technologies include vacuum and modified atmosphere packaging, but they are costly since requires capital investment. In the last de...
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