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Advances in antioxidant active food packaging

Trends in food science & technology, 2014-01, Vol.35 (1), p.42-51

2014

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Development of New Antioxidant Active Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Green Tea Extract

Journal of agricultural and food chemistry, 2011-07, Vol.59 (14), p.7832-7840

2011

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Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films

International journal of food microbiology, 2014-10, Vol.188, p.53-59

2014

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Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

Food chemistry, 2012-04, Vol.131 (4), p.1376-1384

2012

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The Potential of Proteins for Producing Food Packaging Materials: A Review

Packaging technology & science, 2016-04, Vol.29 (4-5), p.203-224

2016

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Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector

International journal of food microbiology, 2019-02, Vol.290, p.42-48

2019

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Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene−Vinyl Alcohol Copolymer (EVOH) Films

Journal of agricultural and food chemistry, 2010-10, Vol.58 (20), p.10958-10964

2010

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Development of Active Polyvinyl Alcohol/β-Cyclodextrin Composites To Scavenge Undesirable Food Components

Journal of agricultural and food chemistry, 2011-10, Vol.59 (20), p.11026-11033

2011

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Immobilization of β-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications

Journal of membrane science, 2010-05, Vol.353 (1), p.184-191

2010

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Optimization of an equilibrium modified atmosphere packaging (EMAP) for minimally processed mandarin segments

Journal of food engineering, 2009-04, Vol.91 (3), p.474-481

2009

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Mathematical model to describe the release of an antimicrobial agent from an active package constituted by carvacrol in a hydrophilic EVOH coating on a PP film

Journal of food engineering, 2012-05, Vol.110 (1), p.26-37

2012

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Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds

Journal of food engineering, 2011-06, Vol.104 (3), p.380-386

2011

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Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

Packaging technology & science, 2012-12, Vol.25 (8), p.457-466

2012

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Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon

Journal of food engineering, 2013-05, Vol.116 (2), p.352-361

2013

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Intestinal permeability assessment using lactulose and mannitol in celiac disease

Methods in cell biology, 2023-01, Vol.179, p.39-50

2023

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Overview of active polymer-based packaging technologies for food applications

Food reviews international, 2004, Vol.20 (4), p.357-387

2004

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Controlled Atmosphere Storage of Wild Strawberry Fruit (Fragaria vesca L.)

Journal of agricultural and food chemistry, 2006-01, Vol.54 (1), p.86-91

2006

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Characterization of the Interaction between Two Food Aroma Components, α-Pinene and Ethyl Butyrate, and Ethylene−Vinyl Alcohol Copolymer (EVOH) Packaging Films as a Function of Environmental Humidity

Journal of agricultural and food chemistry, 2005-09, Vol.53 (18), p.7212-7216

2005

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Active EVOH/PE bag for sliced pan loaf based on garlic as antifungal agent and bread aroma as aroma corrector

Food packaging and shelf life, 2018-12, Vol.18, p.125-130

2018

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Equilibrium modified atmosphere packaging of wild strawberries

Journal of the science of food and agriculture, 2007-08, Vol.87 (10), p.1931-1939

2007

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Extending the shelf-life of fresh-cut produce through active packaging

Stewart postharvest review, 2009-08, Vol.5 (4), p.1-5

2009

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Optimization of an active package for wild strawberries based on the release of 2-nonanone

Food science & technology, 2009-03, Vol.42 (2), p.587-593

2009

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Effect of high pressure treatments on the properties of EVOH-based food packaging materials

Innovative food science & emerging technologies, 2005-03, Vol.6 (1), p.51-58

2005

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Active Package for Wild Strawberry Fruit (Fragaria vesca L.)

Journal of agricultural and food chemistry, 2007-03, Vol.55 (6), p.2240-2245

2007

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Characterizing the migration of antioxidants from polypropylene into fatty food simulants

Food additives and contaminants, 2001-08, Vol.18 (8), p.750-762

2001

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Advances in antioxidant active food packaging

Development of New Antioxidant Active Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Green Tea Extract

Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films

Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

The Potential of Proteins for Producing Food Packaging Materials: A Review

Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector

Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene−Vinyl Alcohol Copolymer (EVOH) Films

Development of Active Polyvinyl Alcohol/β-Cyclodextrin Composites To Scavenge Undesirable Food Components

Immobilization of β-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications

Optimization of an equilibrium modified atmosphere packaging (EMAP) for minimally processed mandarin segments

Mathematical model to describe the release of an antimicrobial agent from an active package constituted by carvacrol in a hydrophilic EVOH coating on a PP film

Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds

Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon

Intestinal permeability assessment using lactulose and mannitol in celiac disease

Overview of active polymer-based packaging technologies for food applications

Controlled Atmosphere Storage of Wild Strawberry Fruit (Fragaria vesca L.)

Characterization of the Interaction between Two Food Aroma Components, α-Pinene and Ethyl Butyrate, and Ethylene−Vinyl Alcohol Copolymer (EVOH) Packaging Films as a Function of Environmental Humidity

Active EVOH/PE bag for sliced pan loaf based on garlic as antifungal agent and bread aroma as aroma corrector

Equilibrium modified atmosphere packaging of wild strawberries

Extending the shelf-life of fresh-cut produce through active packaging

Optimization of an active package for wild strawberries based on the release of 2-nonanone

Effect of high pressure treatments on the properties of EVOH-based food packaging materials

Active Package for Wild Strawberry Fruit (Fragaria vesca L.)

Characterizing the migration of antioxidants from polypropylene into fatty food simulants

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