Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Eva Almenar"'
Publikováno v:
Foods, Vol 12, Iss 23, p 4315 (2023)
Food waste is a barrier to the development of sustainable food systems, and a large portion of it occurs at the household level. Household food waste can be decreased by using appropriate packaging. Despite the high rate of food waste in US household
Externí odkaz:
https://doaj.org/article/adad0abaa53742b598dcf86de650ac8b
Autor:
Rafael Auras, Laura Bix, Dian Xu, Cimberly Weir, Matthew Daum, Eva Almenar, Angela Brann, Ronald Iwaszkiewicz, Donatien Pascal Kamdem, Monirehalsadat Mahmoudi, John Marshall, Mohammad Mohiuddin, Muhammad Rabnawaz, Amin Joodaky, Euihark Lee
Publikováno v:
Packaging Technology and Science. 36:293-305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ca16ba3bc67f020a498324ca39d0795
https://doi.org/10.1002/pts.2712
https://doi.org/10.1002/pts.2712
Autor:
Eva Almenar
Publikováno v:
Acta Horticulturae. :13-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1525ed664a62ba9080ad65e317168d03
https://doi.org/10.17660/actahortic.2021.1319.2
https://doi.org/10.17660/actahortic.2021.1319.2
Publikováno v:
Journal of Food Engineering. 341:111337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac288c3be03a9dd5ec2c73738546bede
https://doi.org/10.1016/j.jfoodeng.2022.111337
https://doi.org/10.1016/j.jfoodeng.2022.111337
Autor:
Marcelo Maraschin, Eva Almenar, Argus Cezar da Rocha Neto, Randolph M. Beaudry, Robson Marcelo Di Piero
Publikováno v:
Food Chemistry. 279:379-388
A package was created that extends apple shelf-life by slowing Penicillium expansum growth. The package consisted of a peelable lid and a tray with a double bottom with inclusion complexes (ICs) of s-cyclodextrin (s-CD) containing the essential oils
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88ff47a949cee0f5543306a4c8cb0f20
https://doi.org/10.1016/j.foodchem.2018.12.021
https://doi.org/10.1016/j.foodchem.2018.12.021
Autor:
Eva Almenar, Laurent M. Matuana, Jaime González-Buesa, Yamil Pietri, Maruscha Pfeiffer Pranata, Sangeeta Chopra, Kikyung Kim, Perry K.W. Ng
Publikováno v:
Food and Bioprocess Technology. 12:714-727
The goal of this study was to produce a film made of egg white protein (EWP) through extrusion and calendering processes, the most common filmmaking processing technology, and to determine its potential for food packaging applications. The latter was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2bdf8cc9afb9ce83380671f8c0bca62
https://doi.org/10.1007/s11947-019-2248-0
https://doi.org/10.1007/s11947-019-2248-0
Publikováno v:
Waste management (New York, N.Y.). 120
Orange peel essential oil is a common value-added product from orange juice processing waste. It is antimicrobial and used to produce antimicrobial films and coatings. This study reports the first development of antimicrobial films using orange peel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::437430aa5a704542f0393989d70f0144
https://pubmed.ncbi.nlm.nih.gov/33310599
https://pubmed.ncbi.nlm.nih.gov/33310599
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 19(6)
Produce is rapidly gaining market share worldwide. Ethylene is a gas molecule that causes detrimental changes in produce. Thus, it is crucial to reduce surrounding ethylene besides inhibiting ethylene biosynthesis to extend produce shelf life and red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c30db60cb39f9491d59fd6b7b9c73c8
https://pubmed.ncbi.nlm.nih.gov/33337059
https://pubmed.ncbi.nlm.nih.gov/33337059
Autor:
Eva Almenar
Modified atmosphere packaging (MAP) has been used to extend produce marketability for the last decades. However, the still-to-overcome challenges associated to MAP (e.g., maintenance of optimal O2 and CO2 levels during handling and transportation due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3f413257309149720e9540dcc459efd
https://doi.org/10.1016/b978-0-12-804599-2.00012-0
https://doi.org/10.1016/b978-0-12-804599-2.00012-0
Publikováno v:
LWT. 92:531-539
Numerous active packaging systems have been created and characterized for food applications. However, studies delving into consumer acceptability of active packaging are scarce and limited to gathering consumer opinion using surveys that contain verb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc6090bb46c08d16ed43643d9af3ee51
https://doi.org/10.1016/j.lwt.2018.02.060
https://doi.org/10.1016/j.lwt.2018.02.060