Author:
Santos Fabiana H.,Ferreira Danielle C. M.,Matheus Julia R. V.,Fai Ana E. C.,Pelissari Franciele M.
Reference45 articles.
1. Han JW, Ruiz-Garcia L, Qian JP, Yang XT (2018) Food packaging: a comprehensive review and future trends. Compr Rev Food Sci Food Saf 17:860–877
2. Pelissari FM, Sartori T, Santos F, Molina G, Menegalli FC (2016) Active bio-packaging. In: Inamuddin (ed) Green polymer composites technology: properties and applications. CRC Press
3. Gómez-Estaca J, López-de-Dicastillo C, Hernández-Muñoz P, Catalá R, Gavara R (2014) Advances in antioxidant active food packaging. Trends Food Sci Technol 35:42–51
4. Granato D, Shahidi F, Wrolstad R, Kilmartin P, Melton LD, Hidalgo FJ, Miyashita K, van Camp J, Alasalvar C, Ismail AB, Elmore S, Birch GG, Charalampopoulos D, Astley SB, Pegg R, Zhou P, Finglas P (2018) Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods? Food Chem 264:471–475
5. Licciardello F, Wittenauer J, Saengerlaub S, Reinelt M, Stramm C (2015) Rapid assessment of the effectiveness of antioxidant active packaging-study with grape pomace and olive leaf extracts. Food Packag Shelf Life 6:1–6