HIGHLIGHTS
SUMMARY
During storage, various types of alterations can affect the quality of meat and meat products, compromising their safety and consumer acceptability by reducing nutritional quality and altering sensory characteristics such as color, smell, and flavor. In fact, thanks to the excellent characteristics of polysaccharides, including their high biodegradability and low toxicity, different types of nanostructures such as nanoparticles including nanospheres and nanocapsules, nanocomposites subdivided into graphene/carbon-nanotubes, metal oxide-based hybrid materials, dendrimeric nanostructures and metal-polysaccharide hybrids have also been developed to make food packaging mainly in the form of edible coatings . . .
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