Zobrazeno 1 - 10
of 1 827
pro vyhledávání: '"Packaging active"'
Autor:
Bender, David A
Publikováno v:
A Dictionary of Food and Nutrition, 4 ed., 2014.
Externí odkaz:
http://www.oxfordreference.com/view/10.1093/acref/9780191752391.001.0001/acref-9780191752391-e-8085
Autor:
Bender, David A
Publikováno v:
A Dictionary of Food and Nutrition, 3 ed., 2009.
Externí odkaz:
http://www.oxfordreference.com/view/10.1093/acref/9780199234875.001.0001/acref-9780199234875-e-8085
Autor:
Mexis, S.F., Kontominas, M.G.
Publikováno v:
In Encyclopedia of Food Microbiology Edition: Second Edition. 2014:999-1005
Autor:
M.G. Kontominas, S.F. Mexis
This chapter reviews active food packaging, an innovative concept developed to improve the safety and retain the quality of stored food as well as to extend its shelf life. In active packaging, subsidiary constituents deliberately have been included
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23fe3d14593c526b5c5c4a3cca99543d
https://doi.org/10.1016/b978-0-12-384730-0.00434-1
https://doi.org/10.1016/b978-0-12-384730-0.00434-1
Periodical
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Autor:
Umair, Muhammad1,2 (AUTHOR), Sultana, Tayyaba3 (AUTHOR), Xun, Song1 (AUTHOR), Jabbar, Saqib4 (AUTHOR), Riaz Rajoka, Muhammad Shahid2 (AUTHOR), Albahi, Amgad5 (AUTHOR) amgadelbahi@hotmail.com, Abid, Muhammad6 (AUTHOR), Ranjha, Muhammad Modassar Ali Nawaz7 (AUTHOR), El‐Seedi, Hesham R.8,9 (AUTHOR), Xie, Fengwei10 (AUTHOR), Khan, Kashif ur Rehman11 (AUTHOR), Liqing, Zhao2 (AUTHOR) lqzhao@szu.edu.cn, Zhendan, He1 (AUTHOR) hezhendan@sztu.edu.cn
Publikováno v:
Food Science & Nutrition. Oct2023, Vol. 11 Issue 10, p5753-5772. 20p.
Periodical
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Autor:
Reis, Arlete Barbosa dos
Publikováno v:
Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Orientadores: Telma Teixeira Franco, Cristiana Maria Pedroso Yoshida Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica Resumo: Um novo conceito de embalagens para alimentos vem sendo estudado, conhecido com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::558bbe231de2c5c54fc142c06cf1b8ca
https://doi.org/10.47749/t/unicamp.2005.369867
https://doi.org/10.47749/t/unicamp.2005.369867
Publikováno v:
Articles
Food packaging can be considered as a passive barrier that protects food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It also prolongs the shelf-life of food by protecting from chemical and microbiolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbf0b43288da0fe0620ec11dbe838ec6
https://pubmed.ncbi.nlm.nih.gov/33268167
https://pubmed.ncbi.nlm.nih.gov/33268167