Zobrazeno 1 - 10
of 269
pro vyhledávání: '"Piergiovanni L."'
Publikováno v:
In Food Packaging and Shelf Life June 2015 4:19-25
Autor:
Limbo, S., Piergiovanni, L.
Publikováno v:
In Postharvest Biology and Technology 2007 43(2):221-229
Autor:
Limbo, S., Piergiovanni, L.
Publikováno v:
In Postharvest Biology and Technology 2006 39(3):254-264
Cellulose nanocrystals (CNCs) are unique, renewable top-down nano particles from which coatings with improved gas barrier properties and new functionalities can be prepared. In this paper, the potential for obtaining such high performing nanocrystals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f9a9742bc5ecbe1c63d7bb5ed7453ba0
https://aperta.ulakbim.gov.tr/record/44279
https://aperta.ulakbim.gov.tr/record/44279
Publikováno v:
In Journal of Food Engineering 2002 53(4):295-300
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
As mentioned in previous chapters, the benefits provided by innovation in the paper and board business are connected with the possible chemical modification of fibres, with coupling with other materials (composites), as well as with special surface t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3658::43efb8fdd3baf5bb8b16cb14bd8cb42e
http://hdl.handle.net/10447/218310
http://hdl.handle.net/10447/218310
Autor:
Demeure, L., Capretti, G., Rollini, M., Coma, V., Piergiovanni, L., Mascheroni, E., Piva, Giulio
Producing green, sustainable and renewable materials is one of the major challenge nowadays in the food-packaging sector. In this context, the aim of our study is to develop an active cellulose-based packaging, cellulose in fact is one of the most pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3658::15c6f873eacef61270a9857e84bc6eff
http://hdl.handle.net/10447/148706
http://hdl.handle.net/10447/148706
Nowadays the reduction of food waste and the availability of food all over the world areas are priority keys for society. In this context, the shelf life extension of fresh products in a sustainable way may represent one of the main goals. The aim of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3658::98812496a8b09cf9cf5207a3470ffd9d
http://hdl.handle.net/10447/148454
http://hdl.handle.net/10447/148454