Smart Membranes Production by Supercritical Phase Inversion to Increase Food Shelf-life
The freshness of minimally processed foods is also determined by their appearance; browning due to oxidative phenomena is one of the main reasons of discarded by consumers. To overcame this problem, the development of antioxidant active packaging has gained increasing interest in the food industry....
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
|
| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2376 |