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

• Other Authors: Rizzo, Valeria (Editor), Muratore, Giuseppe (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: Business strategy; Manufacturing industries; asparagus; enzyme activity; lignin; fiber; weight loss; color; polypropylene film; essential oil emitter; globe artichoke genotype; quality parameters; microbial growth; antioxidants' retention; biodegradable; active; natural; essential oil; shelf life; antimicrobial; sensory; poultry; PET; sepiolite; nanocomposites; MAP; microbiological quality; chicken; food packaging; drip loss; liquid absorbent pad; chicken breast fillet; texture; sensory evaluation; fresh-cut fruit; pomegranate peel powder; natural preservative; by-product; sustainable approach; Lepidium sativum; potato; browning index; oil uptake; antioxidant activity; Malvasia; sweet wine; shelf-life; accelerated shelf-life test; 5-hydroxymethylfurfural; 2-furaldehyde; antimicrobial activity; fish storability; prickly pear cactus; by-products; zero-waste; biomaster-silver; SANAFOR®; tapioca starch; polybutylene succinate
• Online Access: DOAB: download the publication; DOAB: description of the publication

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...