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Antimicrobial activity and cellulose acetate membrane characterization with tangerine peel extract (Citrus reticulata) for bio packing
(Universidade Federal de Santa Maria, 2022)
Study of the structure/properties relationship of nanomaterials for development of novel food packaging
(Elsevier, 2016)
In the last years, the topic of modern food packaging has made substantial advances resulting from global trends and consumer preferences. These advances aimed at yielding improved food quality and safety are in progress ...
Active packaging films based on polyolefins modified by organic and inorganic nanoparticles
(Springer Nature Switzerland AG, 2020)
Nowadays, the use of polymer films for flexible packaging has gained a widespread importance because of their easy processing, good final properties, light weight and low relative cost. In order to fulfill the needs of ...
Strategies to increase the shelf life of meat and meat products with phenolic compounds
(2021-01-01)
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current ...
Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films
(Elsevier B.V., 2014-12-01)
The rising demand for bio-based materials to be used in food packaging has encouraged the development of novel, environmentally-friendly films. Fruit puree has the potential to be incorporated in the film-forming solution ...
Processing and antimicrobial efficacy of polypropylene/montmorillonite/silver nanocomposites as food packaging films
(Melville, NY: AIP Publishing, 2017)