Cargando…

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of b...

Descripción completa

Detalles Bibliográficos
Autores principales:	Dilucia, Flavia, Lacivita, Valentina, Conte, Amalia, Del Nobile, Matteo A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404480/ https://www.ncbi.nlm.nih.gov/pubmed/32630106 http://dx.doi.org/10.3390/foods9070857

Ejemplares similares

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach
por: Dilucia, Flavia, et al.
Publicado: (2021)

Silk Fibroin and Pomegranate By-Products to Develop Sustainable Active Pad for Food Packaging Applications
por: Giannelli, Marta, et al.
Publicado: (2021)

Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach
por: Lacivita, Valentina, et al.
Publicado: (2021)

Introduction to the Special Issue “Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector”
por: Conte, Amalia, et al.
Publicado: (2023)

State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life
por: Nardella, Sara, et al.
Publicado: (2022)

Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
por: Panza, Olimpia, et al.
Publicado: (2020)

Fruit and Vegetable By-Products to Fortify Spreadable Cheese
por: Lucera, Annalisa, et al.
Publicado: (2018)

Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods
por: Lacivita, Valentina, et al.
Publicado: (2023)

Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling
por: Panza, Olimpia, et al.
Publicado: (2022)

Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials
por: Bayram, Banu, et al.
Publicado: (2021)

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material
por: Mirabelli, Valentina, et al.
Publicado: (2018)

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development
por: Janowicz, Monika, et al.
Publicado: (2023)

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics
por: Conte, Amalia, et al.
Publicado: (2020)

Sustainable Food Systems in Fruits and Vegetables Food Supply Chains
por: Cassani, Lucía, et al.
Publicado: (2022)

Introduction to the Special Issue: Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods
por: Conte, Amalia, et al.
Publicado: (2022)

Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications
por: Spinelli, Sara, et al.
Publicado: (2019)

Aspects of sustainability and design engineering for the production of interconnected smart food packaging
por: Cabot, María Inés, et al.
Publicado: (2019)

Food applications of natural antimicrobial compounds
por: Lucera, Annalisa, et al.
Publicado: (2012)

Correction: Aspects of sustainability and design engineering for the production of interconnected smart food packaging
por: Cabot, María Inés, et al.
Publicado: (2019)

Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick
por: Panza, Olimpia, et al.
Publicado: (2021)

A New Nanocomposite Packaging Based on LASiS-Generated AgNPs for the Preservation of Apple Juice
por: Sportelli, Maria Chiara, et al.
Publicado: (2021)

Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food
por: Lau, Ke Qi, et al.
Publicado: (2021)

Fish burger enriched by olive oil industrial by‐product
por: Cedola, Annamaria, et al.
Publicado: (2017)

Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables
por: López–Gómez, Antonio, et al.
Publicado: (2020)

Fruit and Vegetable Production
por: Abbey, Lord, et al.
Publicado: (2023)

Vegetable Additives in Food Packaging Polymeric Materials
por: Munteanu, Silvestru Bogdănel, et al.
Publicado: (2019)

Frontiers on Sustainable Food Packaging
por: Cruz, Rui M. S., et al.
Publicado: (2023)

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation
por: Giannakourou, Maria C., et al.
Publicado: (2021)

On the Potential of Packaging for Reducing Fruit and Vegetable Losses in Sub-Saharan Africa
por: Tapsoba, Lionel D. S., et al.
Publicado: (2022)

Food Safety in Local Farming of Fruits and Vegetables
por: Macieira, Ariana, et al.
Publicado: (2021)

Developing the collection of statistical food waste data on the primary production of fruit and vegetables
por: Joensuu, Katri, et al.
Publicado: (2020)

Entering the international year of fruits and vegetables: tradeoffs between food production and the environment
por: Grünwald, Niklaus J.
Publicado: (2021)

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging
por: Muñoz-Shugulí, Cristina, et al.
Publicado: (2023)

5-a-day fruit and vegetable food product labels: reduced fruit and vegetable consumption following an exaggerated compared to a modest label
por: Appleton, K. M., et al.
Publicado: (2018)

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
por: Padalino, Lucia, et al.
Publicado: (2016)

Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life
por: Panza, Olimpia, et al.
Publicado: (2022)

Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)
por: Lavermicocca, Paola, et al.
Publicado: (2018)

Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction
por: Mohd Basri, Mohd Salahuddin, et al.
Publicado: (2021)

Monotony in the consumption of fruits and vegetables and food environment characteristics
por: Mendonça, Raquel de Deus, et al.
Publicado: (2019)

Bioactive Phytochemicals and Functional Food Ingredients in Fruits and Vegetables
por: Giampieri, Francesca, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_mm65td61e8glf8pa519pc4ie59