Carrageenan-Based Biopolymer Films and Coatings for Sustainable Food Packaging

Debabrata Nath, Abhishek Parasar, Pratap Kalita +1

Environmental footprints and eco-design of products and processes

Carrageenan

DOI →

2026Scientific literature1 citationsDOI

Towards coupling 3D printing and the glycation reaction to texturize food for people with oral frailty: A review.

Stéphane Portanguen, Maïa Meurillon, Anne Duconseille +7

Food Research International

Glycation

The world's aging population and the growing number of people suffering from oral disorders require the design of texturally and nutritionally adapted and personalized foods. New tools, such as 3D...

DOI →

Research Library

Carrageenan-Based Biopolymer Films and Coatings for Sustainable Food Packaging

Towards coupling 3D printing and the glycation reaction to texturize food for people with oral frailty: A review.

Application of Cold for Food Preservation

Biodegradable polymer-based active packaging for perishable foods in the tropics: A review

Characterization and Antimicrobial Activity Assessment of Postbiotic-Loaded Chia Mucilage–Montmorillonite Films Developed for Food Systems

The new generation of milk proteins: A perspective on the interfacial and foaming properties of camelid milk

Carbon dots as sustainable antioxidants in active food packaging applications: A review

Plant-based dairy alternatives: comprehensive insights into technology, functionality, nutrition and health

Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties

Vacuum Microwave Drying Technology for Foods: Principles, Applications, and Prospects

Functional enhancement of stirred yogurt with vacuum-dried red grape pomace: impact on quality attributes

A Review of Anthocyanin‐Based pH‐Sensitive Composite Films for Food Freshness Monitoring

Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

New Insights Into Pullulan‐Based Edible Film and Coating for Food Packaging Applications: A Review

Bioactive Compounds and the Organoleptic Characteristics of Functional Foods: Mechanisms and Technological Innovations

Integrating Street Food into Intangible Cultural Heritage: Emerging Role of Digital Heritage Preservation and Technology Integration

Application of AI-Driven Multi-Dimensional Food Printing Technology for Valorization of Food By-Products

Towards Bioethical and Functional Standards in the Slaughter Methods of Edible Insects: A Narrative Review

Agar-Based Materials for Sustainable and Eco-Friendly Food Packaging Solutions

Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories

Research progress on plant-based protein materials in food 3D printing: forming mechanisms, stabilization mechanisms, and applications

High-Pressure Processing

Comparative impacts of nitrogen, sulfur, and zinc fertilization on grain yield, protein content, antioxidant capacity and its loss during polishing process among rice varieties

Rheological and Textural Studies in 3D Printed Meat Analogs From Pea Protein Isolate: A Review

Comprehensive Evaluation of Varietal Differences in Glutinous Rice: Multidimensional Assessment of Cooking Quality and Processing Characteristics

Frozen storage is detrimental to the functionality of cream cheese and mascarpone even in high-pressure-treated samples

Enhancing gelatin-based films and coatings for food packaging: The role of novel technologies in extending shelf life

A critical review of the role of biodegradable biopolymers in ensuring food safety, preserving the nutritional value, and extending the shelf life of packaged food

Microbial polysaccharide engineering: the role of LAB-derived EPS in fermented food innovation and nutritional enhancement

Texturization Technologies for Plant‐Based Meat Analogues: Components, Mechanisms, Challenges, and Future Prospects

Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review

Fusarium head blight: emergence, impacts on wheat production and management in Ethiopia and beyond

Green innovations in food packaging: Sustainable biopolymeric films infused with nanoencapsulated essential oils

Date fruit (Phoenix dactylifera L.) syrup utilisation in various food systems and interaction with other ingredients

Protein‐Based Polymer Packaging Doped With Natural Antibacterial Agents: Preparation Process, Performance Improvement, Application, and Innovative Research

Improving dairy product technology through the addition of plant-based raw materials

Animal-Based Marine Polysaccharides in Food Packaging

Self-healable and biodegradable konjac-glucomannan-blended sodium alginate films for food packaging

Fermenting the Unused: Microbial Biotransformation of Food Industry By-Products for Circular Bioeconomy Valorisation

High‐pressure processing of freshly cut vegetables: influence on organoleptic properties, microbial load and trace element bioaccessibility

The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives

In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates

Improved Mechanization Efficiency in Grain Maize Cultivation Employing a Crop Rotation System in Upland Fields Converted from Paddy Fields

Recent advances in intelligent packaging technologies for real-time food quality monitoring: A comprehensive review

Beeswax-Coated Guar Gum/Gelatin Edible Films Infused with Neem ( <i>Azadirachta indica</i> ) Leaf Extract for Sustainable Food Packaging

Project-based learning outcomes: Chemical knowledge and thinking skills of biotechnology and food engineering undergraduate students

Emerging Technologies in Food Packaging

Emerging trends in food hygiene: Innovations and applications of food technology

Nanotechnology in Food Industry: Current Status and Future Trends