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Bibliographic record number: 459578

Journal

Authors: Galić, Kata; Ščetar, Mario; Kurek, Mia
Title: The benefits of processing and packaging
Source: Trends in food science & technology (0924-2244) 22 (2011), 2-3; 127-137
Paper type: pregledni rad
Keywords: food; packaging; preservation
Abstract:
Food processing and preservation are generic terms that cover all aspects of extending the shelf-life of foods. A number of novel thermal and non- thermal processing methods are actively undergoing research and development. A key step that needs addressing is finding the best packaging materials for commodities which preserve the benefits of improved product quality imparted by preservation technologies.
Project / theme: 058-1252971-2805
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://www.sciencedirect.com/science/article/pii/S0924224410001032
Broj citata:
Altmetric:
DOI: 10.1016/j.tifs.2010.04.001
URL cjelovitog rada:
Google Scholar: The benefits of processing and packaging
Contrib. to CROSBI by: kgalic@pbf.hr (kgalic@pbf.hr), 2. Tra. 2010. u 09:25 sati
Remarks:
Rad je prezentiran na skupu 2009 Annual Meeting (EFFoST 2009) New challenges in food preservation : Processing – Safety – Sustainability, Budimpešta, Mađarska.



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