Pregled bibliografske jedinice broj: 1252787
USE OF EDIBLE FILMS FOR CHEESE PRESERVATION
USE OF EDIBLE FILMS FOR CHEESE PRESERVATION // Occupational Safety and Health / Kirin, Snježana ; Štedul, Ivan ; Bubaš, Marija (ur.).
Karlovac: Veleučilište u Karlovcu, 2022. str. 296-301 (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo)
CROSBI ID: 1252787 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
USE OF EDIBLE FILMS FOR CHEESE PRESERVATION
Autori
Cindrić, Ines ; Halambek, Jasna ; Brkljačić, Dino ; Zandona, Elizabeta
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), ostalo
Izvornik
Occupational Safety and Health
/ Kirin, Snježana ; Štedul, Ivan ; Bubaš, Marija - Karlovac : Veleučilište u Karlovcu, 2022, 296-301
Skup
8. međunarodni stručno-znanstveni skup "Zaštita na radu i zaštita zdravlja"
Mjesto i datum
Zadar, Hrvatska, 21.09.2022. - 24.09.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
edible films, cheese
Sažetak
Due to dynamic biochemical and microbiological changes, which undergo in cheese from its production to storage, packaging plays an important role in cheese industry. In recent years, much attention has been made to extending the shelf life of cheese products but at the same time overcoming a wide range of environmental and health issues regarding packaging materials. Selection of the appropriate biodegradable materials for edible film development represents a huge challenge because of complex cheese composition and specific environment preservation conditions. This paper gives an overview on the use different biodegradable materials as a choice for developing edible cheese films in relation to cheese quality and safety
Izvorni jezik
Engleski
Znanstvena područja
Kemija, Interdisciplinarne prirodne znanosti, Biotehnologija
POVEZANOST RADA
Ustanove:
Veleučilište u Karlovcu
