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Antimicrobial nanomaterials in food packaging and preservation [PDF]
RSC AdvThe rising global challenge of food spoilage has led to significant economic losses and jeopardizes food security worldwide.
Oyewole O, Amole O, Majin E, Maddela N.
europepmc +3 more sources
SMART PACKAGING FOR FOOD PRESERVATION
Ra Ximhai, 2014 One of the biggest challenges of the food industry is the preservation of its products, that is, to prevent them from being attacked by microorganisms that decompose them hauling economic losses and severe health damage to the consumer.
Raquel Rodríguez-Sauceda +6 more
doaj +1 more source
The Future of Food Preservation: Active Packaging with Controlled Release Systems [PDF]
E3S Web of Conferences, 2023 This report provides an overview of active packaging with a focus on controlled release packaging (CRP) technologies, which have been developed to improve the shelf life of food products. Active packaging systems incorporate various functional components
Farousha Khadija +4 more
doaj +1 more source
Applications of Natural Antimicrobials in Food Packaging and Preservation [PDF]
Foods, 2021 In the food science field, the term “antimicrobial” basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...]
Dolores Rodrigo, Alfredo Palop
openaire +4 more sources
Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review
Foods, 2021 Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum ...
Renata A. Amaral +11 more
doaj +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2023 Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties.
Annisa Kusumaningrum +6 more
doaj +1 more source
Future Foods, 2021 Combination of novel technologies for post-harvest processing can have advantages in terms of food safety and quality to reduce food waste. In this work the combination of cold plasma treatment and an equilibrium modified atmosphere packaging (EMAP) for ...
I. Bremenkamp +5 more
doaj +1 more source
Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs
Foods, 2023 The crewed suborbital and space flights launched by private companies over the past three years have rejuvenated public interest in space travel, including space tourism.
Carolyn Ross, Shyam Sablani, Juming Tang
doaj +1 more source
Profiling Village Chickens Predators, Parasites and Medicinal Plants Used to Control the Parasites
Brazilian Journal of Poultry Science, 2021 Rural communities rely heavily on chickens to meet their socio-economic needs. However, predators, diseases, and parasites deprive them of nutrients required for sustained growth and development. A cross-sectional survey and key informant interviews were
W Ndlovu +5 more
doaj +1 more source
Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films
Foods, 2022 In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA
Eva Hernández-García +2 more
doaj +1 more source