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Active Carbohydrates

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Postharvest Management Approaches for Maintaining Quality of Fresh Produce

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Abstract

Nowadays, packaging is one of the most diffused methods to control and preserve food against adverse environmental conditions from manufacturing and during their entire shelf life. In last decades, different functional and active packaging systems were developed, with meliorated characteristics and properties, as answer to consumer requirements. Aim of this chapter is to briefly introduce some of the most used and interesting carbohydrates which can be used in the formulation and production of more protective, antioxidant, natural, and cheap materials for food packaging.

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Authors and Affiliations

  1. Institute of Food Science, Via Roma 64, Avellino, 83100, Italy

    Filomena Nazzaro, Florinda Fratianni, Autilia Cozzolino, Tiziana Granese & Raffaele Coppola

  2. DiAAA, University of Molise, Via De Sanctis, Campobasso, 86100, Italy

    Raffaele Coppola

Authors
  1. Filomena Nazzaro
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  2. Florinda Fratianni
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  3. Autilia Cozzolino
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  4. Tiziana Granese
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  5. Raffaele Coppola
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Corresponding author

Correspondence to Filomena Nazzaro .

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Editors and Affiliations

  1. Food Science and Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, India

    Mohammed Wasim Siddiqui

  2. Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo, Sonora, Mexico

    Jesus Fernando Ayala Zavala

  3. USDA-ARS, Wyndmoor, Pennsylvania, USA

    Cheng-An (Andy) Hwang

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Nazzaro, F., Fratianni, F., Cozzolino, A., Granese, T., Coppola, R. (2016). Active Carbohydrates. In: Siddiqui, M., Ayala Zavala, J., Hwang, CA. (eds) Postharvest Management Approaches for Maintaining Quality of Fresh Produce. Springer, Cham. https://doi.org/10.1007/978-3-319-23582-0_9

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