@article{1444134,
      recid = {1444134},
      author = {Jafari, Seid Mahdi, and Silva, Ana Sanches,},
      title = {Releasing systems in active food packaging : preparation  and applications /},
      pages = {1 online resource :},
      note = {Includes index.},
      abstract = {Valuable progress has been made in food packaging over the  past two decades, reflecting advancements in process  efficiency, improved safety and quality throughout the  supply chain, and the need to reduce product loss and  environmental impact. A new generation of food packaging  systems, including active and intelligent packaging, is  emerging, based on technological breakthroughs that offer  the possibility of extending shelf-life, reducing food  loss, and monitoring changes in the food product. Releasing  Systems in Active Food Packaging closely examines such a  technological breakthrough, active releasing systems, which  add compounds such as antimicrobials, antioxidants,  flavors, colorants, and other ingredients to packaged food  products. Chapters detail examples of recent innovations in  active releasing systems, and the authors systematically  address their application to different food groups. Such an  in-depth approach makes this a useful reference  researchers, health professionals, and food and packaging  industry professionals interesting in innovative food  packaging technologies.},
      url = {http://library.usi.edu/record/1444134},
      doi = {https://doi.org/10.1007/978-3-030-90299-5},
}