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Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps)

Piqueras Fiszman, Betina; Spence, Charles (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2011)

[EN] We report a study designed to investigate consumers' crossmodal associations between the color of packaging and flavor varieties in crisps (potato chips). This product category was chosen because of the long-established ...
Development of flexible materials based on plasticized electrospun PLA PHB blends: Structural, thermal, mechanical and disintegration properties

ARRIETA, Marina Patricia; López-Martínez, Juan; López. D.; Kenny, J. M.; Peponi, L. (Elsevier, 2015-12)

In this work flexible PLA-PHB electrospun materials were developed by means of electrospinning technique. The processing parameters to obtain PLA-PHB electrospun fibers in different proportions (100:0; 75:25; 50:50, 25:75 ...
Development of silver based antimicrobial films for coating and food packaging applications

Martínez Abad, Antonio (2014-03-31)

Aunque la plata se usa como componente clave en el control microbiano en incontables aplicaciones, las tecnologías basadas en plata disponibles son escasas. Esto radica en la dificultad para evaluar su eficacia debido ...
Development of Temperature Buffering Material Concepts Based on Electro-Hydrodynamic Processing of Interest in the Food Cold Chain

CHALCO SANDOVAL, WILSON (2016-01-01)

[EN] The use of latent heat storage materials containing phase change materials (PCM's) is an effective way of buffering thermal fluctuations and has the advantages of high-energy storage density and the isothermal nature ...
Edible and Biodegradable Starch Films: A Review

Jiménez Marco, Alberto; Fabra Rovira, María José; Talens Oliag, Pau; Chiralt Boix, Mª Amparo (Springer Verlag (Germany), 2012-08)

[EN] Mainly due to environmental aims, petroleum-based plastics are being replaced by natural polymers. In the last decades, starch has been evaluated in its film-forming ability for applications in the food packaging area. ...
Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Benedito Fort, José Javier; Cambero, M. I.; Ortuño Cases, Carmen; Cabeza, M. C.; Ordoñez, J. A.; De la Hoz, L. (Elsevier, 2011-03)

[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...
NOVEL ELECTROSPUN POLYHYDROXYALKANOATE BASED HIGH BARRIER AND ACTIVE BIOPAPERS OF INTEREST IN FOOD PACKAGING

Cherpinski Correa, Adriane (2020-05-24)

[ES] La presente tesis doctoral tuvo como objetivo desarrollar nuevos materiales biodegradables hechos a base de fibras obtenidas mediante la técnica de electroestirado, denominadas "biopapers" o biopapeles, con barrera a ...
Ternary PLA-PHB-Limonene blends intended for biodegradable food packaging applications

ARRIETA, Marina Patricia; López Martínez, Juan; Hernández, Alberto; Rayón Encinas, Emilio (Elsevier, 2014-01)

In this work poly(lactic acid) PLA, and poly(hydroxybutyrate) PHB, were blended and plasticized with a natural terpene d-limonene (LIM) with the dual objective to increase PLA crystallinity and to obtain flexible films ...

Now showing items 1-8 of 8

Browsing by Subject "Food packaging"

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Browsing by Subject "Food packaging"