Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life (Record no. 3007848)

MARC details
000 -LEADER
fixed length control field 04284naaaa2201021uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/77122
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220714185223.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-0365-2636-2
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036526379
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036526362
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-0365-2636-2
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code KJC
Source bicssc
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Subject category code KND
Source bicssc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Rizzo, Valeria
Relator code edt
9 (RLIN) 1607565
245 10 - TITLE STATEMENT
Title Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Basel, Switzerland
Name of publisher, distributor, etc MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc 2021
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (162 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc 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 volume or better, become itself biodegradable, and guarantee the nutritional characteristics of food products.In particular, the increasing interest in reducing packaging wastes is becoming a rising problem, just considering that food packaging alone contributes to a huge portion of total packaging wastes in the world. On the other side, consumers judge the food quality based on appearance and freshness, but also using their awareness of the environmental implications of packaging. Nowadays, many technologies can be applied to improve food quality and shelf life, such the application of edible films or coatings, from biodegradable materials or biopolymers, trying to reduce the package barrier requirements, incorporating natural bioactive compounds and lengthening shelf life making then packaging easily compostable.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
-- https://creativecommons.org/licenses/by/4.0/
-- cc
-- https://creativecommons.org/licenses/by/4.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Business strategy
Source of heading or term bicssc
9 (RLIN) 843589
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Manufacturing industries
Source of heading or term bicssc
9 (RLIN) 64414
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Uncontrolled term asparagus
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Uncontrolled term enzyme activity
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Uncontrolled term lignin
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Uncontrolled term weight loss
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Uncontrolled term polypropylene film
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Uncontrolled term essential oil emitter
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Uncontrolled term globe artichoke genotype
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Uncontrolled term quality parameters
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Uncontrolled term antioxidants' retention
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Uncontrolled term biodegradable
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Uncontrolled term natural
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Uncontrolled term essential oil
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Uncontrolled term shelf life
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Uncontrolled term antimicrobial
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Uncontrolled term poultry
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Uncontrolled term PET
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Uncontrolled term nanocomposites
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Uncontrolled term microbiological quality
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Uncontrolled term chicken
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Uncontrolled term food packaging
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Uncontrolled term drip loss
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Uncontrolled term liquid absorbent pad
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Uncontrolled term chicken breast fillet
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Uncontrolled term texture
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Uncontrolled term sensory evaluation
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Uncontrolled term fresh-cut fruit
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Uncontrolled term pomegranate peel powder
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Uncontrolled term natural preservative
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Uncontrolled term sustainable approach
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Uncontrolled term Lepidium sativum
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Uncontrolled term browning index
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Uncontrolled term oil uptake
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Uncontrolled term antioxidant activity
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Uncontrolled term Malvasia
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Uncontrolled term sweet wine
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Uncontrolled term shelf-life
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Uncontrolled term accelerated shelf-life test
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Uncontrolled term 5-hydroxymethylfurfural
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Uncontrolled term fish storability
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Uncontrolled term prickly pear cactus
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Uncontrolled term zero-waste
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Uncontrolled term tapioca starch
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Uncontrolled term polybutylene succinate
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Muratore, Giuseppe
Relator code edt
9 (RLIN) 1607566
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Rizzo, Valeria
Relator code oth
9 (RLIN) 1607565
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Muratore, Giuseppe
Relator code oth
9 (RLIN) 1607566
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/4741">https://mdpi.com/books/pdfview/book/4741</a>
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Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/77122">https://directory.doabooks.org/handle/20.500.12854/77122</a>
-- 0
Public note DOAB: description of the publication
Holdings
Withdrawn status Lost status Damaged status Not for loan Collection code Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
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