Soro et al., 2021 - Google Patents
Current sustainable solutions for extending the shelf life of meat and marine products in the packaging processSoro et al., 2021
- Document ID
- 6988960408934379815
- Author
- Soro A
- Noore S
- Hannon S
- Whyte P
- Bolton D
- O’Donnell C
- Tiwari B
- Publication year
- Publication venue
- Food packaging and shelf life
External Links
Snippet
Increased awareness of environmental sustainability has led to a call for actions by producers, scientists, and consumers towards current challenges in the agri-food sector. In particular, food packaging has been observed to be linked with plastic waste and food loss …
- 238000004806 packaging method and process 0 title abstract description 80
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Soro et al. | Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process | |
Woraprayote et al. | Bacteriocins from lactic acid bacteria and their applications in meat and meat products | |
RS52527B (en) | STABILIZATION OF FOOD SUBSTATES HEATED IN THE MICROWAVE | |
MX354093B (en) | Oxygen scavengers. | |
MX2012001923A (en) | Composition with high protein content for the food industry. | |
MY148140A (en) | A processed meat product or a fish paste product and method for producing the same | |
Kapoor et al. | Strategies to meet the global demand for natural food colorant bixin: A multidisciplinary approach | |
DK1716258T3 (en) | A method of reducing the content of pathogenic organisms found in foods | |
Jácome et al. | Effect of lactic acid bacteria on quality and safety of ready-to-eat sliced cured/smoked meat products | |
CN104687209A (en) | Pure natural fresh keeping agent composition, preparation and application | |
CN102461647A (en) | Processing method of potato instant dish | |
EP3649866A3 (en) | New lactic acid bacteria for preventing infections with listeria species, compositions comprising said strains and uses thereof | |
CN202618211U (en) | Chain type water spraying machine | |
TW201129322A (en) | Nutritional supplement food and manufacturing method | |
CN104686590A (en) | Ecological carpet composite mildew inhibitor | |
WO2012048713A3 (en) | Method for the dehydration and preservation of foodstuffs | |
CN104012910B (en) | A kind of soy preserved radish head and processing technology thereof | |
CN103819778A (en) | Fruit and vegetable fresh-keeping packaging material antibacterial master batch | |
UA41167U (en) | Meat half-finished product of quick freezing | |
PH22019050170U3 (en) | Process for producing noodle dough with milkfish and vegetables | |
UA40155U (en) | Paste of functional purpose | |
PH22019050224U3 (en) | Split-Dried Fish With Vinegar and Turmeric Concentrate | |
PH22019050223U3 (en) | Process of Producing Split-Dried Fish With Vinegar and Turmeric Concentrate | |
Psani et al. | Evaluation of cheese whey as substrate for carotenoids production by Blakeslea trispora | |
PH22019050172U3 (en) | Process for producing noodle dough with manila clam concentrate and vegetables |