| Publikationstyp: | Buchbeitrag |
| Art der Begutachtung: | Editorial review |
| Titel: | Active packaging for food biopreservation |
| Autor/-in: | Yildirim, Selçuk |
| DOI: | 10.1533/9780857090522.3.460 |
| Erschienen in: | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation |
| Herausgeber/-in des übergeordneten Werkes: | Lacroix, Christophe |
| Seite(n): | 460 |
| Seiten bis: | 489 |
| Erscheinungsdatum: | 2011 |
| Reihe: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Verlag / Hrsg. Institution: | Woodhead Publishing |
| Verlag / Hrsg. Institution: | Cambridge |
| ISBN: | 978-1-85573-669-6 |
| Sprache: | Englisch |
| Schlagwörter: | Active packaging; Food packaging; Food biopreservation; Antimicrobial film |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | There has been an increasing interest in antimicrobial food packaging during the last decades. This chapter presents an overview of the recent research and developments in antimicrobial packaging systems containing natural antimicrobial agents including bacteriocins, organic acids, plant extracts and enzymes, and natural antimicrobial polymers such as chitosan. Specific emphasis is given on non-edible films that have a potential to be used as an antimicrobial packaging for the biopreservation of food. Afterwards, the chapter discuss different design considerations required for a successful introduction of antimicrobial packaging systems into the market. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5932 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Zur Langanzeige
Yildirim, S. (2011). Active packaging for food biopreservation. In C. Lacroix (Ed.), Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation (pp. 460–489). Woodhead Publishing. https://doi.org/10.1533/9780857090522.3.460
Yildirim, S. (2011) ‘Active packaging for food biopreservation’, in C. Lacroix (ed.) Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Cambridge: Woodhead Publishing, pp. 460–489. Available at: https://doi.org/10.1533/9780857090522.3.460.
S. Yildirim, “Active packaging for food biopreservation,” in Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation, C. Lacroix, Ed. Cambridge: Woodhead Publishing, 2011, pp. 460–489. doi: 10.1533/9780857090522.3.460.
YILDIRIM, Selçuk, 2011. Active packaging for food biopreservation. In: Christophe LACROIX (Hrsg.), Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Cambridge: Woodhead Publishing. S. 460–489. ISBN 978-1-85573-669-6
Yildirim, Selçuk. 2011. “Active Packaging for Food Biopreservation.” In Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, edited by Christophe Lacroix, 460–89. Cambridge: Woodhead Publishing. https://doi.org/10.1533/9780857090522.3.460.
Yildirim, Selçuk. “Active Packaging for Food Biopreservation.” Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, edited by Christophe Lacroix, Woodhead Publishing, 2011, pp. 460–89, https://doi.org/10.1533/9780857090522.3.460.
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