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Titlebook: Releasing Systems in Active Food Packaging; Preparation and Appl Seid Mahdi Jafari,Ana Sanches Silva Book 2022 The Editor(s) (if applicable

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發(fā)表于 2025-3-21 16:52:41 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Releasing Systems in Active Food Packaging
副標(biāo)題Preparation and Appl
編輯Seid Mahdi Jafari,Ana Sanches Silva
視頻videohttp://file.papertrans.cn/827/826316/826316.mp4
概述Provides an overview and future perspectives on active food packaging.Explores a wide range of active releasing systems, including emitters of antimicrobials.Discusses application of releasing active
叢書(shū)名稱Food Bioactive Ingredients
圖書(shū)封面Titlebook: Releasing Systems in Active Food Packaging; Preparation and Appl Seid Mahdi Jafari,Ana Sanches Silva Book 2022 The Editor(s) (if applicable
描述.Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product...Releasing Systems in Active Food Packaging.?closely examines such a technological breakthrough, active releasing systems, which?add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach?makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies..?.
出版日期Book 2022
關(guān)鍵詞food packaging; antimicrobials; food shelf life; active compounds; antioxidants; food quality
版次1
doihttps://doi.org/10.1007/978-3-030-90299-5
isbn_softcover978-3-030-90301-5
isbn_ebook978-3-030-90299-5Series ISSN 2661-8958 Series E-ISSN 2661-8966
issn_series 2661-8958
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
The information of publication is updating

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發(fā)表于 2025-3-21 22:31:08 | 只看該作者
Emitters of Antioxidants (With Special Focus on Natural Antioxidants)ntioxidants related to active packaging. An introduction related to FPM and antioxidants, types of antioxidants, uses, methods for analysis and most common used analytical techniques (e.g. HPLC-MS) employed for their determination will be presented and discussed in the chapter.
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Emitters of Antioxidants (With Special Focus on Natural Antioxidants)oxygen or light that may deteriorate food. Preventing food exposure to these external agents not only results to extended shelf life but also decreases food waste. Antioxidants prevent or reduce the actions of oxygen and other radicals in the food packaging as well as food. In addition, they are one
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Emitters of Essential Oilsransferred from packaging into foods, during storage time. They are a complex mixture of volatile compounds obtained from plants and fruits with biological properties, which can be used as preservatives or flavoring agents aiming to extend the shelf-life and increase the overall quality of foods. Du
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Temperature Control Emittersn use. These chemicals can be organic or inorganic and are mostly found as liquids and solids. The range of temperatures to be controlled is quite vast, requiring an equally vast list of chemical compounds with different properties to choose from. Phase-change materials are amongst the most used com
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