000			01308nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aInnovative Research in the Food Packaging to Improve Food Quality and Shelf Life
546			_aEnglish[eng]
650			_aasparagus||enzyme activity||lignin||fiber||weight loss||color||polypropylene film||essential oil emitter||globe artichoke genotype||quality parameters||microbial growth||antioxidants’ retention||biodegradable||active||natural||essential oil||shelf life||antimicrobial||sensory||poultry||PET||sepiolite||nanocomposites||MAP||microbiological quality||chicken||food packaging||drip loss||liquid absorbent pad||chicken breast fillet||texture||sensory evaluation||fresh-cut fruit||pomegranate peel powder||natural preservative||by-product||sustainable approach||Lepidium sativum||potato||browning index||oil uptake||antioxidant activity||Malvasia||sweet wine||shelf-life||accelerated shelf-life test||5-hydroxymethylfurfural||2-furaldehyde||antimicrobial activity||fish storability||prickly pear cactus||by-products||zero-waste||biomaster-silver||SANAFOR®||tapioca starch||polybutylene succinate
700			_aRizzo, Valeria||Muratore, Giuseppe
856			_uhttps://mdpi.com/books/pdfview/book/4741
942			_cEB
999			_c22430 _d22430