Sustainable Food Packaging Technology

Здесь есть возможность читать онлайн «Sustainable Food Packaging Technology» — ознакомительный отрывок электронной книги совершенно бесплатно, а после прочтения отрывка купить полную версию. В некоторых случаях можно слушать аудио, скачать через торрент в формате fb2 и присутствует краткое содержание. Жанр: unrecognised, на английском языке. Описание произведения, (предисловие) а так же отзывы посетителей доступны на портале библиотеки ЛибКат.

Sustainable Food Packaging Technology: краткое содержание, описание и аннотация

Предлагаем к чтению аннотацию, описание, краткое содержание или предисловие (зависит от того, что написал сам автор книги «Sustainable Food Packaging Technology»). Если вы не нашли необходимую информацию о книге — напишите в комментариях, мы постараемся отыскать её.

Towards more sustainable packaging with biodegradable materials!<br> <br> The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy.<br> <br> ?Sustainable Food Packaging Technology? deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage.<br> <br> * Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste – this book puts forward more sustainable solutions using biodegradable materials<br> * State-of-the-art: ?Sustainable Food Packaging Technology? provides knowledge on new developments in functional packaging <br> * From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging<br>

Sustainable Food Packaging Technology — читать онлайн ознакомительный отрывок

Ниже представлен текст книги, разбитый по страницам. Система сохранения места последней прочитанной страницы, позволяет с удобством читать онлайн бесплатно книгу «Sustainable Food Packaging Technology», без необходимости каждый раз заново искать на чём Вы остановились. Поставьте закладку, и сможете в любой момент перейти на страницу, на которой закончили чтение.

Тёмная тема
Сбросить

Интервал:

Закладка:

Сделать

109 109 Pachapur, V.L., Guemiza, K., Rouissi, T. et al. (2015). Novel biological and chemical methods of chitin extraction from crustacean waste using saline water. Journal of Chemical Technology and Biotechnology 91 (8): 2331–2339.

110 110 Lopes, C., Antelo, L.T., Franco‐Uría, A. et al. (2018). Chitin production from crustacean biomass: sustainability assessment of chemical and enzymatic processes. Journal of Cleaner Production 172: 4140–4151.

111 111 El Knidri, H., El Khalfaouy, R., Laajeb, A. et al. (2016). Eco‐friendly extraction and characterization of chitin and chitosan from the shrimp shell waste via microwave irradiation. Process Safety and Environmental Protection 104: 395–405.

112 112 Chen, G., Ali, F., Dong, S. et al. (2018). Preparation, characterization and functional evaluation of chitosan‐based films with zein coatings produced by cold plasma. Carbohydrate Polymers 202: 39–46.

113 113 Priyadarshi, R., Sauraj, R., Kumar, B. et al. (2018). Chitosan films incorporated with Apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids 85: 158–166.

114 114 Zhang, C., Wang, Z., Li, Y. et al. (2019a). The preparation and physiochemical characterization of rapeseed protein hydrolysate‐chitosan composite films. Food Chemistry 272: 694–701.

115 115 Bonilla, F., Chouljenko, A., Reyes, V. et al. (2018). Impact of chitosan application technique on refrigerated catfish fillet quality. LWT Food Science and Technology 90: 277–282.

116 116 Limchoowong, N., Sricharoen, P., Techawongstien, S., and Chanthai, S. (2016). An iodine supplementation of tomato fruits coated with an edible film of the iodide‐doped chitosan. Food Chemistry 200: 223–229.

117 117 Galvis‐Sánchez, A.C., Castro, M.C.R., Biernacki, K. et al. (2018). Natural deep eutectic solvents as green plasticizers for chitosan thermoplastic production with controlled/desired mechanical and barrier properties. Food Hydrocolloids 82: 478–489.

118 118 Guerrero, P., Muxika, A., Zarandona, I., and de la Caba, K. (2019). Crosslinking of chitosan films processed by compression molding. Carbohydrate Polymers 206: 820–826.

119 119 Valencia‐Sullca, C., Atarés, L., Vargas, M., and Chiralt, A. (2018). Physical and antimicrobial properties of compression‐molded cassava starch‐chitosan films for meat preservation. Food and Bioprocess Technology 11 (7): 1339–1349.

120 120 Zhang, J., Zou, X., Zhai, X. et al. (2019b). Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness. Food Chemistry 272: 306–312.

121 121 Wang, X., Yong, H., Gao, L. et al. (2019). Preparation and characterization of antioxidant and pH‐sensitive films based on chitosan and black soybean seed coat extract. Food Hydrocolloids 89: 56–66.

122 122 Leceta, I., Molinaro, S., Guerrero, P. et al. (2015). Quality attributes of map packaged ready‐to‐eat baby carrots by using chitosan‐based coatings. Postharvest Biology and Technology 100: 142–150.

123 123 El‐hamahmy, M.A.M., ElSayed, A.I., and Odero, D.C. (2017). Physiological effects of hot water dipping, chitosan coating and gibberellic acid on shelf‐life and quality assurance of sugar snap peas (Pisum sativum L. var. macrocarpon). Food Packaging and Shelf Life 11: 58–66.

124 124 Halim, A.L.A., Kamari, A., and Phillip, E. (2018). Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging. International Journal of Biological Macromolecules 120: 1119–1126.

125 125 Na, S., Kim, J.H., Jang, H.J. et al. (2018). Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ɛ‐polylysine during cold storage. International Journal of Biological Macromolecules 115: 1103–1108.

126 126 Serrano‐León, J.S., Bergamaschi, K.B., Yoshida, C.M.P. et al. (2018). Chitosan active films containing agro‐industrial residue extracts for shelf life extension of chicken restructured product. Food Research International 108: 93–100.

127 127 Alsaggaf, M.S., Moussa, S.H., and Tayel, A.A. (2017). Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. International Journal of Biological Macromolecules 99: 499–505.

128 128 Yu, D., Jiang, Q., Xu, Y., and Xia, W. (2017). The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate. International Journal of Biological Macromolecules 101: 448–454.

129 129 Hui, G., Liu, W., Feng, H. et al. (2016). Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea). Food Chemistry 203: 276–282.

130 130 Lekjing, S. (2016). A chitosan‐based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage. Meat Science 111: 192–197.

131 131 Paparella, A., Mazzarrino, G., Chaves‐López, C. et al. (2016). Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiology 59: 23–31.

132 132 Wu, C., Li, Y., Wang, L. et al. (2016). Efficacy of chitosan‐gallic acid coating on shelf life extension of refrigerated pacific mackerel fillets. Food and Bioprocess Technology 9 (4): 675–685.

133 133 Bazargani‐Gilani, B., Aliakbarlu, J., and Tajik, H. (2015). Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf‐life of chicken meat during refrigerated storage. Innovative Food Science and Emerging Technologies 29: 280–287.

Конец ознакомительного фрагмента.

Текст предоставлен ООО «ЛитРес».

Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.

Тёмная тема
Сбросить

Интервал:

Закладка:

Сделать

Похожие книги на «Sustainable Food Packaging Technology»

Представляем Вашему вниманию похожие книги на «Sustainable Food Packaging Technology» списком для выбора. Мы отобрали схожую по названию и смыслу литературу в надежде предоставить читателям больше вариантов отыскать новые, интересные, ещё непрочитанные произведения.


Отзывы о книге «Sustainable Food Packaging Technology»

Обсуждение, отзывы о книге «Sustainable Food Packaging Technology» и просто собственные мнения читателей. Оставьте ваши комментарии, напишите, что Вы думаете о произведении, его смысле или главных героях. Укажите что конкретно понравилось, а что нет, и почему Вы так считаете.

x