Výsledky vyhledávání - "Sandra Barkauskaite"

Akademický článek

Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

Autor: Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit K. Jaiswal, Swarna Jaiswal

Publikováno v: Foods, Vol 9, Iss 8, p 1117 (2020)

Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT)

Externí odkaz: https://doaj.org/article/931cab5a02154a6198dead4ec297b20e

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Development of Essential Oil Incorporated Active Film Based on Biodegradable Blends of Poly (Lactide)/Poly (Butylene Adipate‑co‑Terephthalate) for Food Packaging Application

Autor: Amit K. Jaiswal, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Shubham Sharma

Publikováno v: Articles

Active packaging improves the food safety and quality with the incorporation of certain additives such as antimicrobial agents. The PLA/PBAT films were prepared with two essential oils—eucalyptus oil and cinnamon oil of various concentrations (1%,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c0bff78a85a080a082958f22faf2bc8
https://arrow.tudublin.ie/context/schfsehart/article/1421/viewcontent/Sharma2020_Article_DevelopmentOfEssentialOilIncor__1_.pdf

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Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

Autor: Brendan Duffy, Shubham Sharma, Amit K. Jaiswal, Sandra Barkauskaite, Swarna Jaiswal

Publikováno v: Foods
Volume 9
Issue 8
Articles
Foods, Vol 9, Iss 1117, p 1117 (2020)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8921e569fc4203850c2710525b40fa0
https://pubmed.ncbi.nlm.nih.gov/32823666

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Essential oils as additives in active food packaging

Autor: Amit K. Jaiswal, Sandra Barkauskaite, Swarna Jaiswal, Shubham Sharma

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

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