| dc.contributor | UTL - Technical University of Lisbon | |
| dc.contributor | Universidade Estadual Paulista (UNESP) | |
| dc.contributor | LNEG - National Laboratory for Energy and Geology | |
| dc.date.accessioned | 2022-04-28T18:58:29Z | |
| dc.date.accessioned | 2022-12-20T00:53:10Z | |
| dc.date.available | 2022-04-28T18:58:29Z | |
| dc.date.available | 2022-12-20T00:53:10Z | |
| dc.date.created | 2022-04-28T18:58:29Z | |
| dc.date.issued | 2013-01-01 | |
| dc.identifier | Green Design, Materials and Manufacturing Processes - Proceedings of the 2nd International Conference on Sustainable Intelligent Manufacturing, SIM 2013, p. 245-248. | |
| dc.identifier | http://hdl.handle.net/11449/219920 | |
| dc.identifier | 10.1201/b15002-47 | |
| dc.identifier | 2-s2.0-84880125993 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5400049 | |
| dc.description.abstract | Packaging for frozen foods is characterized by technological and commercial development, but also leads to negative environmental impact. The present study assessed mock-ups developed by a packaging design method based on principles for sustainability («sustainable») and by a conventional design method («control»). A group of experts analysed eight mock-ups following two criteria: minimization of resources and the application of recycled and renewable materials. The results show that the mock-ups resulting from the «sustainable» process were significantly (p ≤ 0.05) better assessed. This represents a step forward in methodological studies regarding packaging design that contributes to sustainable development. © 2013 Taylor & Francis Group. | |
| dc.language | eng | |
| dc.relation | Green Design, Materials and Manufacturing Processes - Proceedings of the 2nd International Conference on Sustainable Intelligent Manufacturing, SIM 2013 | |
| dc.source | Scopus | |
| dc.title | Package design for frozen foods - Principles for sustainability | |
| dc.type | Actas de congresos | |
