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 --- 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)

Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.

sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a