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The benefits of processing and packaging


Galić, Kata; Ščetar, Mario; Kurek, Mia
The benefits of processing and packaging // Trends in food science & technology, 22 (2011), 2-3; 127-137 doi:10.1016/j.tifs.2010.04.001 (međunarodna recenzija, pregledni rad, znanstveni)


Naslov
The benefits of processing and packaging

Autori
Galić, Kata ; Ščetar, Mario ; Kurek, Mia

Izvornik
Trends in food science & technology (0924-2244) 22 (2011), 2-3; 127-137

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Food; packaging; preservation

Sažetak
Food processing and preservation are generic terms that cover all aspects of extending the shelf-life of foods. A number of novel thermal and non- thermal processing methods are actively undergoing research and development. A key step that needs addressing is finding the best packaging materials for commodities which preserve the benefits of improved product quality imparted by preservation technologies.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Rad je prezentiran na skupu 2009 Annual Meeting (EFFoST 2009) New challenges in food preservation : Processing – Safety – Sustainability, Budimpešta, Mađarska.



POVEZANOST RADA


Projekt / tema
058-1252971-2805 - Permeacijska svojstva nekih polimernih materijala za pakiranje hrane (Kata Galić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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