Renewable and biodegradable polymers and natural additives obtained from food
processing wastes are considered sustainable alternatives to develop food packaging …

An extended-release antioxidant film was prepared by starch, potato peel polyphenols (PP),
and chitosan nanoparticles (CNP) to study the mechanical, hydrophobic properties and …

Introducing natural products to obtain ultraviolet (UV) shielding materials for inhibiting the
photo-oxidation of oily foods is environmentally friendly food technology. Instead of …

Food safety continues as a topic of greatest relevance despite the advances in novel
technologies for food preservation. Nanotechnology can play an important role in the field of …

In this study, mechanical, optical and permeability to water vapor of chitosan containing α-
tocopherol film as the function of preparation conditions including concentration of emulsifier …

Tuber ultimate compressive strength (UCS) is a very important sensory property of tuber
products. The UCS depends significantly on tuber moisture content and cooking degree …

The accumulation of agricultural plastic mulch film residues significantly contributes to long-
term plastic pollution, adversely affecting crop yields. Additionally, burning straw as a …

Lipid oxidation is one of the main causes of food deterioration, resulting in the loss of
nutritional properties and the formation of unwanted aroma properties. Both for scientific and …

The phenolic profile of cypress seed extract (CSE) was investigated by means of liquid
chromatography with photodiode array and electrospray ionisation mass spectrometric …

The partially hydrogenated soybean oil and palm olein used in the industrial frying process
were analyzed through physicochemical parameters, mid-infrared spectroscopic with …