About: The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging

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An Entity of Type : schema:ScholarlyArticle, within Data Space : wasabi.inria.fr associated with source document(s)

Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
has title	The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
Creator	Amir, & Beikzadeh, Samira Ghorbani, Marjan Izadi, Farzaneh Mortazavian, Mohammad Pilevar, Zahra Shahbazi, Nayyer
Source	PMC
abstract	Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.
has issue date	2020-06-09(xsd:dateTime)
bibo:doi	10.1007/s12393-020-09227-y
has license	no-cc
sha1sum (hex)	4b9b7de0738437816e81f809dc40a05330c180cf
schema:url	https://doi.org/10.1007/s12393-020-09227-y
resource representing a document's title	The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
has PubMed Central identifier	PMC7280782
schema:publication	Food Eng Rev
resource representing a document's body	covid:4b9b7de0738437816e81f809dc40a05330c180cf#body_text
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