Antimicrobial active films are studied to increase fresh food shelf life. The aim of this study was to evaluate the effect of process and storage conditions on physical properties and antimicrobial activity of alginate-based ...

Th is book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and microencapsulated, emulsions, hydrogels, prebiotics, 3D ...

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 ...

Active edible films have been proposed as an alternative to extend shelf life of fresh foods. Most essential oils have antimicrobial properties; however, storage conditions could reduce their activity. To avoid this effect ...

Currently the incorporation of fish oil in diet is highly recommended due its high content of poly-unsaturated fatty acids, and their proved benefits on health. However, their incorporation into functional food is a ...

Encapsulation into nanocarriers, such as niosomes, is a promising way to protect them from degradation, and allow controll and target delivery of bioactive compounds. For biotechnological applications, a tight control of ...

The sol-gel process provides a robust and versatile technology for the immobilization of biologicals. A wide range of inorganic, composites and hybrid materials can be prepared to encapsulate molecular drugs, proteins, ...

Lipid vesicles are supramolecular structures of great interest for industrial and research applications. They can be used simply to compartmentalize solutions and pack active molecules in femtoliter-scale volumes or as ...