A5063557443- Nanocomposite Films for Food Packaging
- Consumer Packaging Perceptions and Trends
- biodegradable polymer synthesis and properties
- Meat and Animal Product Quality
- Polymer crystallization and properties
- Postharvest Quality and Shelf Life Management
- Material Properties and Processing
- Food composition and properties
- Potato Plant Research
- Corrosion Behavior and Inhibition
- Polymer Science and PVC
- Phytochemicals and Antioxidant Activities
- Recycling and Waste Management Techniques
- Protein Hydrolysis and Bioactive Peptides
- Textile materials and evaluations
- Food Waste Reduction and Sustainability
- Microencapsulation and Drying Processes
- Additive Manufacturing and 3D Printing Technologies
- Polymer Nanocomposite Synthesis and Irradiation
- Sensory Analysis and Statistical Methods
- Edible Oils Quality and Analysis
- Polymer Nanocomposites and Properties
- Regional Development and Management Studies
- Food Quality and Safety Studies
- Polymer Foaming and Composites
University of Zagreb
2015-2024
University of Toronto
1990
Abstract The main objective of this work is to develop and characterize novel bio‐based sensor as intelligent food packaging film monitor quality changes in fresh chicken meat. Chitosan (CS) carboxymethyl cellulose (CMC) were used polymer matrices for immobilization pH sensitive color indicators. Generally considered a waste, blueberry (BP) red grape skin pomace (RP) extracts indicators at total phenolic content (TPC) 0.06, 0.13, 0.25 w/v BP, 0.006, 0.012, 0.02 RP‐based films. Color,...
Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most which “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addition to the safety (chemical and microbiological), quality sensory characteristics of raw FCP, same requirements should applied for potatoes. It is known that many factors play role meeting all these requirements: (i) selection cultivars less susceptible browning; (ii) use...
Polyethylene (PE) was modified and prepared as double-layer polyethylene/polycaprolactone (PE/PCL) film. Magnetite casein were added to the PCL-coating film improve barrier properties prevent destruction of basic structure primary polymer PE. Significant improvements observed with regards mechanical (tensile strength, elongation at break) thermal properties, while (O2 permeability) slightly improved. Overall migration values into acetic acid lower (from 1 4.6 mg/dm2) than upper limit set by...
Packaging of dairy products develops continuously along with advances in material technologies, which are turn a response to demands consumers. This article aimed give an overview currently available packaging systems. Novel systems include new technologies such as the modified atmosphere (MAP) that is widely used nowadays, especially for product like cheese. Application edible could significantly reduce costs cheese by reducing amount usually required material. Nanomaterials and active...
Abstract The aim of this study was the development innovative candies formulations accordant with present trends in confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar pectin included instead gelatin for formulation vegan candies. Additionally, white tea extract a candy base source bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, caffeine content) physicochemical...
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 20% (w/w)), as bio-based material, to minimize food production losses increase the functional properties of produced aimed at coatings wrappers. Water vapor permeability active increased up 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical (tensile strength, elongation break Young’s modulus) mainly decreased due residual insoluble particles present...