Nowadays, packaging is one of the most diffused methods to control and preserve food against adverse environmental conditions from manufacturing and during their entire shelf life. In last decades, different functional and active packaging systems were developed, with meliorated characteristics and properties, as answer to consumer requirements. Aim of this chapter is to briefly introduce some of the most used and interesting carbohydrates which can be used in the formulation and production of more protective, antioxidant, natural, and cheap materials for food packaging.
|Data di pubblicazione:||2016|
|Appare nelle tipologie:||2.1 Contributo in volume (Capitolo o Saggio)|