Applications of Natural Antimicrobials in Food Packaging and Preservation
Dolores Rodrigo, Alfredo Palop
Abstract
In the food science field, the term "antimicrobial" basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...].
Topics & Concepts
AntimicrobialNatural foodFood packagingBiochemical engineeringFood scienceActive packagingBiotechnologyFood preservationBiologyMicrobiologyEngineeringNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesEssential Oils and Antimicrobial Activity