Amalia Conte

TL;DR: The aim of the current work is to give an overview on the use of natural compounds in food sector, and to gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.

TL;DR: In this paper, the individual and interactive effects of glycerol and chitosan on tapioca starch-based edible film properties were investigated using response surface methodology, and it was observed from the mechanical characteristics point of view, that the chitosa had a positive effect while the glycerols had a negative effect.

TL;DR: In the current review the fundamental mechanisms involved in release phenomena as well as mathematical approaches aimed to describe controlled release systems are widespread discussed along with recent advances in delivery devices development.

TL;DR: In this article, the ability to inactivate Pseudomonas spp. and Rhodotorula mucilaginosa by a photocatalyst thin film, obtained via a combination of anatase and rutile titanium dioxide incorporation into a low density polyethylene (LDPE) polymeric matrix by a melt blending method, was addressed.

TL;DR: Experimental results showed that a significant shelf life prolongation of fresh fruit salad can be obtained by a straightforward new packaging system.