Pregled bibliografske jedinice broj: 1233018
Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials
Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials // Polymers, 14 (2022), 23; 5069, 25 doi:10.3390/polym14235069 (međunarodna recenzija, pregledni rad, znanstveni)
CROSBI ID: 1233018 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Effect of Non-Thermal Food Processing Techniques on
Selected Packaging Materials
Autori
Gabrić, Domagoj ; Kurek, Mia ; Ščetar, Mario ; Brnčić, Mladen ; Galić, Kata
Izvornik
Polymers (2073-4360) 14
(2022), 23;
5069, 25
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni
Ključne riječi
Food packaging ; Biobased ; Nanomaterials ; Non-thermal processing
Sažetak
In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Profili:
Mia Kurek
(autor)
Kata Galić
(autor)
Mladen Brnčić
(autor)
Domagoj Gabrić
(autor)
Mario Ščetar
(autor)