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dc.contributor.authorYildirim, Selçuk-
dc.date.accessioned2018-05-17T13:45:30Z-
dc.date.available2018-05-17T13:45:30Z-
dc.date.issued2011-
dc.identifier.isbn978-1-85573-669-6de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5932-
dc.description.abstractThere has been an increasing interest in antimicrobial food packaging during the last decades. This chapter presents an overview of the recent research and developments in antimicrobial packaging systems containing natural antimicrobial agents including bacteriocins, organic acids, plant extracts and enzymes, and natural antimicrobial polymers such as chitosan. Specific emphasis is given on non-edible films that have a potential to be used as an antimicrobial packaging for the biopreservation of food. Afterwards, the chapter discuss different design considerations required for a successful introduction of antimicrobial packaging systems into the market.de_CH
dc.language.isoende_CH
dc.publisherWoodhead Publishingde_CH
dc.relation.ispartofProtective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservationde_CH
dc.relation.ispartofseriesWoodhead Publishing Series in Food Science, Technology and Nutritionde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectActive packagingde_CH
dc.subjectFood packagingde_CH
dc.subjectFood biopreservationde_CH
dc.subjectAntimicrobial filmde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleActive packaging for food biopreservationde_CH
dc.typeBuchbeitragde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.publisher.placeCambridgede_CH
dc.identifier.doi10.1533/9780857090522.3.460de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end489de_CH
zhaw.pages.start460de_CH
zhaw.parentwork.editorLacroix, Christophe-
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewEditorial reviewde_CH
zhaw.webfeedLM-Verpackungde_CH
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Yildirim, S. (2011). Active packaging for food biopreservation. In C. Lacroix (Ed.), Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation (pp. 460–489). Woodhead Publishing. https://doi.org/10.1533/9780857090522.3.460
Yildirim, S. (2011) ‘Active packaging for food biopreservation’, in C. Lacroix (ed.) Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Cambridge: Woodhead Publishing, pp. 460–489. Available at: https://doi.org/10.1533/9780857090522.3.460.
S. Yildirim, “Active packaging for food biopreservation,” in Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation, C. Lacroix, Ed. Cambridge: Woodhead Publishing, 2011, pp. 460–489. doi: 10.1533/9780857090522.3.460.
YILDIRIM, Selçuk, 2011. Active packaging for food biopreservation. In: Christophe LACROIX (Hrsg.), Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Cambridge: Woodhead Publishing. S. 460–489. ISBN 978-1-85573-669-6
Yildirim, Selçuk. 2011. “Active Packaging for Food Biopreservation.” In Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, edited by Christophe Lacroix, 460–89. Cambridge: Woodhead Publishing. https://doi.org/10.1533/9780857090522.3.460.
Yildirim, Selçuk. “Active Packaging for Food Biopreservation.” Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, edited by Christophe Lacroix, Woodhead Publishing, 2011, pp. 460–89, https://doi.org/10.1533/9780857090522.3.460.


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