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Developing Antimicrobial Packaging Materials Using Bacteriocins

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More than 90% of products available on the market require packaging. In food industry packaging plays a crucial role since it preserves products against negative influence of external factors both physico-chemical and microbiological. Traditionally, packaging protects products only passively. Passive protection of foodstuffs is frequently insufficient because it does not allow a safe and long-term storage. The reason for a low microbiological shelf-life of food packaged in traditional packaging is usually postprocessing contamination. Therefore, in the last few years active packaging has gained significant interest. Such packaging carries some additional function, e.g., creates sensory properties of foodstuffs, like taste and flavour, gives information about the quality of a p[...]

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