Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

In the present review, the possibilities for blending of commodities and bio-based and/or
biodegradable polymers for packaging purposes has been considered, limiting the analysis …

High pressure processing is a food processing method which has shown great potential in
the food industry. Similar to heat treatment, high pressure processing inactivates …

This study presents a comparison of the mechanical and barrier properties of papers coated
with microfibrillated cellulose (MFC) by two different coating processes:(i) bar coating and (ii) …

High hydrostatic pressure has become an industrial reality, and although there are still many
aspects under research, today it is possible to buy high-pressurized products in many …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

High-pressure processing is an emerging food preservation technology that causes minimal
product quality loss: Food packaged and high-pressure processed keep most of their …

For the application of single‐layer food packaging films with improved barrier properties, an
attempt was made to prepare ethylene‐vinyl alcohol (EVOH) copolymer‐based …

The effect of hyperbaric storage (HS) on food packaging materials was evaluated. PA/PE,
PP/EVOH/PE, PET and PLA pouches filled with hydroethanolic simulant (D1) were stored at …

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 …