Active food packaging through controlled in situ production and release of hexanal
Transportation and storage of vegetables and fruits, including berries, is increasing to meet growing consumer demand for fresh foods. Ripening and softening of plant tissues may be slowed down by hexanal, a safe volatile compound that also has antimicrobial properties. Thus hexanal could be applied...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-03-01
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| Series: | Food Chemistry: X |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157519300768 |