Cargando…

The Effect of Novel Packaging Technology on Food Safety and Quality

Detalles Bibliográficos
Autores principales:	Paolucci, Marina, Volpe, Maria Grazia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911677/ https://www.ncbi.nlm.nih.gov/pubmed/33572716 http://dx.doi.org/10.3390/foods10020269

Ejemplares similares

Application of Innovative Technologies for Improved Food Quality and Safety
por: Kourkoutas, Yiannis, et al.
Publicado: (2016)

Fast Nondestructive Detection Technology and Equipment for Food Quality and Safety
por: Guo, Zhiming, et al.
Publicado: (2023)

Novel Contactless Sensors for Food, Beverage and Packaging Evaluation
por: Gonzalez Viejo, Claudia, et al.
Publicado: (2023)

Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging
por: Vasile, Cornelia, et al.
Publicado: (2021)

Food Packaging Based on Nanomaterials
por: López-Rubio, Amparo, et al.
Publicado: (2019)

Biopolymers as Food Packaging Materials
por: Porta, Raffaele, et al.
Publicado: (2020)

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

The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
por: Beikzadeh, Samira, et al.
Publicado: (2020)

Emerging Food Packaging Technologies
por: Yam, K
Publicado: (2012)

Rapid Methods for Assessing Food Safety and Quality
por: Visciano, Pierina, et al.
Publicado: (2020)

Editorial for Journal of Packaging Technology and Research
por: Saha, Narayan Chandra
Publicado: (2020)

Use of Alginates as Food Packaging Materials
por: Kontominas, Michael G.
Publicado: (2020)

The Characterization of Biodegradable Films and Food Packaging
por: Marcet, Ismael
Publicado: (2023)

Antimicrobial Polymer-Based Materials for Food Packaging Applications
por: Díez-Pascual, Ana María
Publicado: (2020)

Applications of Natural Antimicrobials in Food Packaging and Preservation
por: Rodrigo, Dolores, et al.
Publicado: (2021)

Smart and Active Food Packaging: Insights in Novel Food Packaging
por: Ahari, Hamed, et al.
Publicado: (2021)

Assessment of Food Quality and Safety of Cultivated Macroalgae
por: Løvdal, Trond, et al.
Publicado: (2021)

Use of Microbes for Improving Food Safety and Quality
por: Zdolec, Nevijo, et al.
Publicado: (2018)

Application of Novel Thermal Technology in Foods Processing
por: Leong, Sze Ying, et al.
Publicado: (2022)

Advanced Electronic Packaging Technology: From Hard to Soft
por: Gu, Yue, et al.
Publicado: (2023)

Advances in Bio-Based Materials for Food Packaging Applications
por: Gouanvé, Fabrice
Publicado: (2022)

Latest Advances in Active Materials for Food Packaging and Their Application
por: Jiang, Yongli, et al.
Publicado: (2023)

The safety of nanomaterials in food production and packaging
por: Onyeaka, Helen, et al.
Publicado: (2022)

Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review
por: Sridhar, Adithya, et al.
Publicado: (2021)

Food packaging’s materials: A food safety perspective
por: Alamri, M.S., et al.
Publicado: (2021)

Antimicrobial and Antioxidant Activities of Natural Compounds: Enhance the Safety and Quality of Food
por: Faleiro, Maria Leonor, et al.
Publicado: (2020)

Nanomaterials to Enhance Food Quality, Safety, and Health Impact
por: Torres-Giner, Sergio, et al.
Publicado: (2020)

Introduction to the Special Issue: Microbiological Safety and Quality of Foods
por: Arienzo, Alyexandra, et al.
Publicado: (2022)

Interdisciplinary Approach to Improve Agri-Food Safety and Quality
por: Serio, Francesca
Publicado: (2022)

Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products
por: Huang, Jinjin, et al.
Publicado: (2023)

Current Trends of Food Analysis, Safety, and Packaging
por: Modi, Bindu, et al.
Publicado: (2021)

Editorial for the Special Issue “MEMS Packaging Technologies and 3D Integration”
por: Seok, Seonho
Publicado: (2022)

Application of Emerging Non-Thermal Processing Technologies: Impact on Characteristics, Efficacy, and Safety of Foods
por: Roig-Sagués, Artur X., et al.
Publicado: (2023)

Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control
por: Mataragas, Marios, et al.
Publicado: (2022)

Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research
por: Loi, Martina, et al.
Publicado: (2021)

Biosensors and Smart Analytical Systems in Food Quality and Safety: Status and Perspectives
por: Giussani, Barbara, et al.
Publicado: (2023)

Editorial: Baby foods: Quality, safety, technology, and regulation
por: Arisseto, Adriana P., et al.
Publicado: (2022)

Alzheimer's Disease and Cognitive Frailty: Novel Therapeutic Technologies
por: D'Onofrio, Grazia, et al.
Publicado: (2016)

Editorial for Special Issue: Gel Films and Coatings Applied in Active Food Packaging
por: Giannakas, Aris E.
Publicado: (2023)

Application of Analytical Chemistry to Foods and Food Technology
por: Naviglio, Daniele, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_brlj4da14km7fe9pcefgbiktic