| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Rydzkowski, Tomasz
Koszalin University of Technology
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (8/8 displayed)
- 2022Biocomposite composting based on the sugar-protein condensation theorycitations
- 2022Bioactive Propolis-Silane System as Antifungal Agent in Lignocellulosic-Polymer Compositescitations
- 2021Enzymatic engineering of nanometric cellulose for sustainable polypropylene nanocompositescitations
- 2021Towards Impact of Modified Atmosphere Packaging (MAP) on Shelf-Life of Polymer-Film-Packed Food Products: Challenges and Sustainable Developmentscitations
- 2020The Impact of Filler Geometry on Polylactic Acid-Based Sustainable Polymer Compositescitations
- 2019On the morphological investigation of Pt dispersion and structure of alumina-platinum composites obtained by thermal oxidation of Al-Pt nano thin layerscitations
- 2018Recent progress in biodegradable polymers and nanocomposite-based packaging materials for sustainable environmentcitations
- 2017A study on the thermodynamic changes in the mixture of polypropylene (PP) with varying contents of technological and post-user recyclates for sustainable nanocompositescitations
Places of action
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article
Towards Impact of Modified Atmosphere Packaging (MAP) on Shelf-Life of Polymer-Film-Packed Food Products: Challenges and Sustainable Developments
Abstract
In this article, we report in detail the use of protective gases to extend the shelf-life of polymer-film-packed foodstuff and reduce the most typical bacteria and microorganisms that negatively affect the quality and lifetime of a given packaging. This article provides significant information about the most important advantages of using protective gases and examples of gases or gas mixtures which can be used for almost every kind of foodstuff depending on the application. We also discuss how protective gases change the level of microorganisms in food using gases and how the shelf-life of food can be enhanced using correct gases or gas mixtures. The article also provides imperative information on the selection of correct protective gases for specific applications, especially for food production, to preserve against the most typical threats which can appear during the packaging or production process. Packaging innovations can reduce the environmental impact of food and polymer packaging waste by prolonging products’ shelf-lives and by reducing waste along the production and distribution chain and at the household level.