Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

70 страница из 126

References

1. Restuccia, D., Gianfranco Spizzirri, U., Parisi, O.I., Cirillo, G., Curcio, M., Iemma, F., Puoci, F., Vinci, G., Picci, N., New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Control, 21, 11, 1425–1435, 2010.

2. Dainelli, D., Gontard, N., Spyropoulos, D., Zondervan-van den Beuken, E., Tobback, P., Active and intelligent food packaging: legal aspects and safety concerns. Trends Food Sci. Technol., 19, S103–S1125, 2008.

3. Appendini, P. and Hotchkiss, J.H., Review of antimicrobial food packaging. Innovative Food Sci. Emerg. Technol., 3, 2, 113–126, 2002.

4. Brody, A.L., Bugusu, B., Han, J.H., Koelsch Sand, C., McHugh, T.H., Innovative food packaging solutions. J. Food Sci., 73, 8, 107–116, 2008.

5. Vanderroost, M., Ragaert, P., Devlieghere, F., De Meulenaer, B., Intelligent food packaging: The next generation. Trends Food Sci. Technol., 39, 1, 47–62, 2014.

6. Shin, J. and Selke, S.E.M., 11 Food Packaging, in: Food Processing: Principles and Applications, Second Edition, S. Clark, S. Jung, B. Lamsal, (Eds.), pp. 249–273, John Wiley & Sons, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK, 2014.

Правообладателям