TY  - GEN
AU  - Rizzo,Valeria
AU  - Muratore,Giuseppe
AU  - Rizzo,Valeria
AU  - Muratore,Giuseppe
TI  - Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life
SN  - books978-3-0365-2636-2
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Business strategy
KW  - bicssc
KW  - Manufacturing industries
KW  - asparagus
KW  - enzyme activity
KW  - lignin
KW  - fiber
KW  - weight loss
KW  - color
KW  - polypropylene film
KW  - essential oil emitter
KW  - globe artichoke genotype
KW  - quality parameters
KW  - microbial growth
KW  - antioxidants' retention
KW  - biodegradable
KW  - active
KW  - natural
KW  - essential oil
KW  - shelf life
KW  - antimicrobial
KW  - sensory
KW  - poultry
KW  - PET
KW  - sepiolite
KW  - nanocomposites
KW  - MAP
KW  - microbiological quality
KW  - chicken
KW  - food packaging
KW  - drip loss
KW  - liquid absorbent pad
KW  - chicken breast fillet
KW  - texture
KW  - sensory evaluation
KW  - fresh-cut fruit
KW  - pomegranate peel powder
KW  - natural preservative
KW  - by-product
KW  - sustainable approach
KW  - Lepidium sativum
KW  - potato
KW  - browning index
KW  - oil uptake
KW  - antioxidant activity
KW  - Malvasia
KW  - sweet wine
KW  - shelf-life
KW  - accelerated shelf-life test
KW  - 5-hydroxymethylfurfural
KW  - 2-furaldehyde
KW  - antimicrobial activity
KW  - fish storability
KW  - prickly pear cactus
KW  - by-products
KW  - zero-waste
KW  - biomaster-silver
KW  - SANAFOR®
KW  - tapioca starch
KW  - polybutylene succinate
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/4741
UR  - https://directory.doabooks.org/handle/20.500.12854/77122
ER  -