Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The papers selected for publication in the Special Issue “Urban and industrial wastewater disinfection and decontamination by Advanced Oxidation Processes (AOPs): current issues and future trends” and published in this book, include topics related with (waste)water treatment and its reuse, disinfection, and pollutant degradation, advancing the know-how of the topics or assessing their integration into the new age of the circular economy of water. Likewise, aspects such as modeling of degradation processes and new materials synthesis were published, aiming to improve, optimize and predict the efficacy of the existing or the novel treatment processes. Moreover, pilot plant operation and large-scale processes were featured, assessing the feasibility of these new treatment methods in real world applications. Overall, the Special Issue and this book present innovative solutions on the field of water and wastewater treatment, with a view on the future technologies that will form the next advances of the field.

Technology: general issues --- emerging pollutants --- advanced oxidation process --- water pollution --- ultrasound --- flower-like Bi2WO6 --- E.coli inactivation --- reactive oxygen species (ROS) --- photocatalysis --- solar disinfection --- water treatment --- pollution --- circular economy --- wastewater reuse --- zero waste --- zero energy --- substances recovery --- sustainable development goals --- heterogeneous photocatalysis --- titanium dioxide --- tin oxide --- graphene oxide --- chemical oxygen demand --- antibiotics --- wastewater --- removal efficiency --- slurry reactor --- computer-based learning --- solar photocatalysis --- water contaminants --- kinetic modeling --- photoreactor design --- UV-LED --- TiO2 --- hexacyanoferrate --- mining --- hydrothermal method --- elimination routes --- fresh urine --- pharmaceutical degradation --- processes selectivity --- theoretical analysis --- advanced oxidation --- membrane technology --- micropollutants --- biological contaminants --- cytotoxicity --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food packaging and shelf life have been the subject of remarkable research in recent years. They are so important because only by understanding a good storage system is it possible to avoid any food waste. Moreover, the best packaging has to prolong the food quality while also reducing the packaging volume or better, become itself biodegradable, and guarantee the nutritional characteristics of food products.In particular, the increasing interest in reducing packaging wastes is becoming a rising problem, just considering that food packaging alone contributes to a huge portion of total packaging wastes in the world. On the other side, consumers judge the food quality based on appearance and freshness, but also using their awareness of the environmental implications of packaging. Nowadays, many technologies can be applied to improve food quality and shelf life, such the application of edible films or coatings, from biodegradable materials or biopolymers, trying to reduce the package barrier requirements, incorporating natural bioactive compounds and lengthening shelf life making then packaging easily compostable.

asparagus --- enzyme activity --- lignin --- fiber --- weight loss --- color --- polypropylene film --- essential oil emitter --- globe artichoke genotype --- quality parameters --- microbial growth --- antioxidants’ retention --- biodegradable --- active --- natural --- essential oil --- shelf life --- antimicrobial --- sensory --- poultry --- PET --- sepiolite --- nanocomposites --- MAP --- microbiological quality --- chicken --- food packaging --- drip loss --- liquid absorbent pad --- chicken breast fillet --- texture --- sensory evaluation --- fresh-cut fruit --- pomegranate peel powder --- natural preservative --- by-product --- sustainable approach --- Lepidium sativum --- potato --- browning index --- oil uptake --- antioxidant activity --- Malvasia --- sweet wine --- shelf-life --- accelerated shelf-life test --- 5-hydroxymethylfurfural --- 2-furaldehyde --- antimicrobial activity --- fish storability --- prickly pear cactus --- by-products --- zero-waste --- biomaster-silver --- SANAFOR® --- tapioca starch --- polybutylene succinate

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food packaging and shelf life have been the subject of remarkable research in recent years. They are so important because only by understanding a good storage system is it possible to avoid any food waste. Moreover, the best packaging has to prolong the food quality while also reducing the packaging volume or better, become itself biodegradable, and guarantee the nutritional characteristics of food products.In particular, the increasing interest in reducing packaging wastes is becoming a rising problem, just considering that food packaging alone contributes to a huge portion of total packaging wastes in the world. On the other side, consumers judge the food quality based on appearance and freshness, but also using their awareness of the environmental implications of packaging. Nowadays, many technologies can be applied to improve food quality and shelf life, such the application of edible films or coatings, from biodegradable materials or biopolymers, trying to reduce the package barrier requirements, incorporating natural bioactive compounds and lengthening shelf life making then packaging easily compostable.

Business strategy --- Manufacturing industries --- asparagus --- enzyme activity --- lignin --- fiber --- weight loss --- color --- polypropylene film --- essential oil emitter --- globe artichoke genotype --- quality parameters --- microbial growth --- antioxidants’ retention --- biodegradable --- active --- natural --- essential oil --- shelf life --- antimicrobial --- sensory --- poultry --- PET --- sepiolite --- nanocomposites --- MAP --- microbiological quality --- chicken --- food packaging --- drip loss --- liquid absorbent pad --- chicken breast fillet --- texture --- sensory evaluation --- fresh-cut fruit --- pomegranate peel powder --- natural preservative --- by-product --- sustainable approach --- Lepidium sativum --- potato --- browning index --- oil uptake --- antioxidant activity --- Malvasia --- sweet wine --- shelf-life --- accelerated shelf-life test --- 5-hydroxymethylfurfural --- 2-furaldehyde --- antimicrobial activity --- fish storability --- prickly pear cactus --- by-products --- zero-waste --- biomaster-silver --- SANAFOR® --- tapioca starch --- polybutylene succinate