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.
Keywords
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Abdou, E. S., Nagy, K. S. A., & Elsabee, M. Z. (2007). Extraction and characterization of chitin and chitosan from local sources. Bioresource Technology, 99, 1359–1367.
Acuña, L., Morero, R., & Bellomio, A. (2011). Development of wide-spectrum hybrid bacteriocins for food biopreservation. Food and Bioprocess Technology, 4, 1029–1049.
Agheli, N., Kabir, M., Berni-Canani, S., et al. (1998). Plasma lipids and fatty acid synthase activity are regulated by short-chain fructooligosaccharides in sucrose-fed insulin-resistant rats. Journal of Nutrition, 128, 1283–1288.
Alboofetileh, M., Rezaei, M., Hosseini, H., & Abdollah, M. (2014). Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens. Food Control, 36, 1–7.
Antunes, M., Gago, C., Cavaco, A., & Miguel, M. G. (2012). Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit. Recent Patents on Food, Nutrition and Agriculture, 4, 114–122.
Atef, M., Rezaei, M., & Behrooz, R. (2015). Characterization of physical, mechanical, and antibacterial properties of agar-cellulose bionanocomposite films incorporated with savory essential oil. Food Hydrocolloids, 45, 150–157.
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., & Mohd Adzahan, N. (2012). Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. International Food Research Journal, 19, 279–285.
Barreteau, H., Delattre, C., & Michaud, P. (2006). Production of oligosaccharides as promising new food additive generation. Food Technology and Biotechnology, 44, 323–333.
Bautista-Banos, S., Hernandez-Lauzardo, A. N., Velazquez-del Valle, M. G., Hernandez-Lopez, M., Ait Barka, E., & Bosquez-Molina, E. (2006). Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities. Crop Protection Review, 25, 108–118.
Beck-Candanedo, S., Roman, M., & Gray, D. G. (2005). Effect of reaction conditions on the properties and behavior of wood cellulose nanocrystal suspensions. Biomacromolecules, 6, 1048–1054.
Beverlya, R. L., Janes, M. E., Prinyawiwatkula, W., & No, H. K. (2008). Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes. Food Microbiology, 25, 534–537.
Bledzki, A. K., & Gassan, J. (1999). Composites reinforced with cellulose based fibres. Progress in Polymer Science, 24, 221–274.
Cagri, A., Ustunol, Z., & Ryser, E. T. (2004). Antimicrobial edible films and coatings. Journal of Food Protection, 67, 833–848.
Chen, J., Liang, R., Liu, W., et al. (2013). Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties. Carbohydrate Polymers, 91, 175–182.
Coelho, E., Rocha, M. A. M., Saraiva, J. A., & Coimbra, M. A. (2014). Microwave superheated water and dilute alkali extraction of brewers’ spent grain arabinoxylans and arabinoxylo-oligosaccharides. Carbohydrate Polymers, 99, 415–422.
Coma, V., Deschamps, A., & Martial-Gros, A. (2003). Bioactive packaging materials from edible chitosan polymer – antimicrobial activity assessment on dairy‐related contaminants. Journal of Food Science, 68, 2788–2792.
Coma, V., Martial-Gros, A., Garreau, S., Copinet, A., Salin, F., & Deschamps, A. (2002). Edible antimicrobial films based on chitosan matrix. Journal of Food Science, 67, 1162–1169.
Darder, M., Aranda, P., & Ruiz-Hitzky, E. (2007). Bionanocomposites: A new concept of ecological, bioinspired, and functional hybrid materials. Advanced Materials, 19, 1309–1319.
Dashipour, A., Razavilar, V., Hosseini, H., Aliabadi, S. S., German, J. B., Ghanati, K., et al. (2015). Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. International Journal of Biological Macromolecules, 72, 606–613.
Devlieghere, F., Vermeule, A., & Debevere, J. (2004). Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiology, 21, 703–714.
Dhall, R. K. (2013). Advances in edible coatings for fresh fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition, 53, 435–450.
Domard, M. (2001). Chitosan: Structure-properties relationship and biomedical applications. In D. Severian (Ed.), Polymeric biomaterials (pp. 187–212). New York: Marcel Decker Incorporated.
Dong, C., Qian, L. Y., Zhao, G.-L., He, B.-H., & Xiao, H.-N. (2014). Preparation of antimicrobial cellulose fibers by grafting β-cyclodextrin and inclusion with antibiotics. Materials Letters, 124, 181–183.
Du, W.X., Olsen, C.W., Avena-Bustillos, R.J., McHugh, T.H., Levin, C.E., & Friedman, M. (2008). Antibacterial Activity against E. coli O157:H7, Physical Properties, and Storage Stability of Novel Carvacrol-Containing Edible Tomato Films. Journal of Food Science, 73, M378-M383.
Dufresne, A. (1997). Mechanical behavior of films prepared from sugar beet cellulose microfibrils. Journal of Applied Polymer Science, 64, 1185–1194.
Durango, A. M., Soares, N. F. F., & Andrade, N. J. (2006). Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots. Food Control, 17, 336–341.
Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J. (2009). Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 114, 1173–1182.
Elizaquıvel, P., & Aznar, R. (2008). A multiplex RTi-PCR reaction for simultaneous detection of Escherichia coli O157:H7, Salmonella spp. and Staphylococcus aureus on fresh, minimally processed vegetables. Food Microbiology, 25, 705–713.
Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., & Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use Tr Food. Science and Technology, 22, 292–303.
Farris, S., Schaich, K. M., Liu, L., Piergiovanni, L., & Yam, K. L. (2009). Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: A review. Trends in Food Science and Technology, 20, 316–332.
Fisk, C. L., Silver, A. M., Strik, B. C., & Zhao, Y. (2008). Postharvest quality of hardy kiwifruit (Actinidia arguta “Ananasnaya”) associated with packaging and storage conditions. Postharvest Biology and Technology, 47, 338–345.
Fratianni, F., De Martino, L., Melone,A., De Feo, V., Coppola, R., & Nazzaro, F. (2010). Preservation of chicken breast meat treated with thyme and balm essential oils Journal of Food Science 75, M528-M535.
Gibson, G. R., & Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. Journal of Nutrition, 125, 1401–1412.
Gobinath, D., Madhu, A. N., Prashant, G., Srinivasan, K., & Prapulla, S. G. (2010). Beneficial effect of xylo-oligosaccharides and fructo-oligosaccharides in streptozotocin-induced diabetic rats. British Journal of Nutrition, 104, 40–47.
Gombotz, W. R., & Wee, S. F. (1998). Protein release from alginate matrices. Advanced Drug Delivery Reviews, 31, 267–285.
Gonzalez-Aguilar, G. A., Celis, J., Sotelo-Mundo, R. R., De La Rosa, L. A., Rodrigo-Garcia, J., & Alvarez-Parrilla, E. (2008). Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °C. International Journal of Food Science and Technology, 43, 91–101.
Gullon, B., Gomez, B., Martınez-Sabajanes, M., Yanez, R., Parajo, J. C., & Alonso, J. L. (2013). Pectic oligosaccharides: Manufacture and functional properties. Trends in Food Science and Technology, 30, 153–161.
Gullon, B., Gullon, P., Sanz, Y., Alonso, J. L., & Parajo, J. C. (2011). Prebiotic potential of a refined product containing pectic oligosaccharides. LWT Food Science and Technology, 44, 1687–1696.
Guo-Jane, M. T., Tsai, J. M., Lee, J., & Zhong, M. J. (2006). Effects of chitosan and a low-molecular-weight chitosan on Bacillus cereus and application in the preservation of cooked rice. Journal of Food Protection, 69, 2168–2175.
Han, C., Zhao, Y., Leonard, S. W., & Traber, M. G. (2004). Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria× ananassa) and raspberries (Rubus ideaus). Postharvest Biology and Technology, 33, 67–78.
Hansen, N. M. L., & Plackett, D. (2008). Sustainable films and coatings from hemicelluloses: A review. Biomacromolecules, 9, 1493–1505.
Hassan, E. A., Hassan, M. L., Moorefield, C. N., & Newkome, G. R. (2015). New supramolecular metallo-terpyridine carboxymethyl cellulose derivatives with antimicrobial properties. Carbohydrate Polymers, 116, 2–8.
Hidaka, H., Eida, T., Takiwaza, T., Tokunga, T., & Tashiro, Y. (1986). Effects of fructooligosaccharides on intestinal flora and human health. Bifidobacteria Microflora, 5, 37–50.
Jane, J. L., & Shen, J. J. (1993). Internal structure of the potato starch granule revealed by chemical gelatinization. Carbohydrate Research, 247, 279–290.
Jang, K. H., Joon, Y. Y., Lee, Y. H., Kang, Y. O., & Park, W. H. (2014). Antimicrobial activity of cellulose-based nanofibers with different Ag phases. Materials Letters, 116, 146–149.
Jiménez, A., Fabra, M., Talens, P., & Chiralt, A. (2012). Edible and biodegradable starch films: A review. Food and Bioprocess Technology, 5, 2058–2076.
Jin, T., Liu, L., Sommers, C. H., Boyd, G., & Zhang, H. (2009a). Radiation sensitization and postirradiation proliferation of Listeria monocytogenes on ready-to-eat delimeat in the presence of pectin-nisin films. Journal of Food Protection, 72, 644–649.
Jin, T., Liu, L., Zhang, H., & Hicks, K. (2009b). Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes. International Journal of Food Science and Technology, 44, 322–329.
Jolie, R. P., Duvetter, T., Van Loey, A. M., & Hendrickx, M. E. (2010). Pectin methylesterase and its proteinaceous inhibitor: A review. Carbohydrate Research, 345, 2583–2595.
Kang, O. L., Ghani, M., Hassan, O., Rahmati, S., & Ramli, N. (2014). Novel agaro-oligosaccharide production through enzymatic hydrolysis: Physicochemical properties and antioxidant activities. Food Hydrocolloids. doi:10.1016/j.foodhyd.2014.04.031.
Kasemsuwan, T., & Jane, J. L. (1994). Location of amylose in normal starch granules. II. Location of phosphodiester cross-linking revealed by phosphorous-31 nuclear magnetic resonance. Cereal Chemistry, 71, 282–287.
Kim, H. S., Lee, C. G., & Lee, E. Y. (2011). Alginate lyase: Structure, property, and application. Biotechnology and Bioprocess Engineering, 16, 843–851.
Kim, K. W., Thomas, R. L., Lee, C., & Park, H. J. (2003). Antimicrobial activity of native chitosan, degraded chitosan, and O-carboxymethylated chitosan. Journal of Food Protection, 66, 1495–1498.
Koushki, M., Azizi, M. H., Koohy-Kamaly, P., Amiri, Z., & Azizkhani, M. (2015). Effect of calcium alginate coating on shelf life of frozen lamb muscle. Journal of Paramedical Sciences, 6, 30–35.
Kuorwel, K., Cran, M. J., Sonneveld, K., Miltz, M., & Bigger, S. W. (2014). Evaluation of antifungal activity of antimicrobial agents on Cheddar cheese. Packaging Technology and Science, 27, 49–58.
Laurent, M. A., & Boulenguer, P. (2003). Stabilization mechanism of acid dairy drinks (ADD) induced by pectin. Food Hydrocolloids, 17, 445–454.
Levine, P., Green, R. S., Ransom, G., & Hill, W. (2001). Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999. Journal of Food Protection, 4, 1188–1193.
Li, T., Li, S., Du, L., et al. (2010). Effects of haw pectic oligosaccharide on lipid metabolism and oxidative stress in experimental hyperlipidemia mice induced by high-fat diet. Food Chemistry, 121, 1010–1013.
Li, B., & Xie, B. J. (2004). Synthesis and characterization of konjac glucomannan/poly (vinyl alcohol) interpenetrating polymer networks. Journal of Applied Polymer Science, 93, 2775–2780.
Liu, H., Du, Y., Wang, X., & Sun, L. (2004). Chitosan kills bacteria through cell membrane damage. International Journal of Food Microbiology, 95, 147–155.
Liu, X. F., Guan, Y. L., Yang, D. Z., Li, Z., & Yao, K. D. (2001). Antibacterial action of chitosan and carboxymethylated chitosan. Journal of Applied Polymer Science, 79, 1324–1335.
Mahalik, N. P., & Nambiar, A. N. (2010). Trends in food packaging and manufacturing systems and technology. Trends in Food Science and Technology, 21(3), 117–128.
Mild, R. M., Joens, L. A., Friedman, M., Olsen, C. W., McHugh, T. H., Law, B., et al. (2011). Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast. Journal of Food Science, 76, M163–M168.
Mishra, R. K., Banthia, A. K., & Majeed, A. B. A. (2012). Pectin based formulations for biomedical applications: A review. Journal of Pharmaceutical and Clinical Research, 5, 1–7.
Moure, A., Gullon, P., Domınguez, H., & Parajo, J. C. (2006). Advances in the manufacture, purification and applications of xylo-oligosaccharides as food additives and nutraceuticals. Process Biochemistry, 41, 1913–1923.
Mussatto, S. I., & Mancilha, I. M. (2007). Non-digestible oligosaccharides: A review. Carbohydrate Polymers, 68, 587–597.
Nazzaro, F., Fratianni, F., Sada, A., & Orlando, P. (2008). Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides. Journal of the Science of Food and Agriculture, 88, 2271–2276.
Nazzaro, F., Caliendo, G., Arnesi, G., Veronesi, A., Sarzi, P., & Fratianni, F. (2009). Comparative content of some bioactive compounds in two varieties of Capsicum annuum L. sweet pepper and evaluation of their antimicrobial and mutagenic activities. Journal of Food Biochemistry, 33, 852–868.
Nazzaro, F., Orlando, P., Fratianni, F., & Coppola, R. (2012a). Microencapsulation in food science and biotechnology. Current Opinion in Biotechnology, 23, 182–186.
Nazzaro, F., Fratianni, F., Nicolaus, B., Poli, A., & Orlando, P. (2012b). The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus. Anaerobe, 18, 280–285.
Nazzaro, F., Fratianni, F., Orlando, P., & Coppola, R. (2012c). Biochemical traits, survival and biological properties of the probiotic Lactobacillus plantarum grown in the presence of prebiotic inulin and pectin as energy source. Pharmaceuticals, 5, 481–492.
No, H. K., Park, N. Y., Lee, S. H., & Meyers, S. P. (2002). Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International Journal of Food Microbiology, 74, 65–72.
Pagno, C. H., Costa, T. M. H., de Menezes, E. W., Benvenutti, E. V., Hertz, P. F., Matte, C. R., et al. (2015). Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity. Food Chemistry, 173, 755–762.
Park, S. I., Daeschel, M. A., & Zhao, Y. (2004a). Functional properties of antimicrobial lysozyme‐chitosan composite films. Journal of Food Science, 69, M215–M221.
Park, P. J., Je, J. Y., Byun, H. G., Moon, S. H., & Kim, S. E. (2004b). Antimicrobial activity of hetero-chitosans and their oligosaccharides with different molecular weights. Journal of Microbiology and Biotechnology, 14, 317–323.
Pawar, S. N., & Edgar, K. J. (2012). Alginate derivatization: A review of chemistry, properties and applications. Biomaterials, 33, 3279–3305.
Peat, S., Whelan, W. J., & Thomas, G. J. (1952). Evidence of multiple branching in waxy maize starch. Journal of the Chemical Society, 4546–4548.
Perez, S., & Bertoft, E. (2010). The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. Starch-Starke, 62, 389–420.
Pranoto, Y., Rakshit, S. K., & Salokhe, V. M. (2005). Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT Food Science and Technology, 38, 859–865.
Qiang, X., Yonglie, C., & Qianbing, W. (2009). Health benefit application of functional oligosaccharides. Carbohydrate Polymers, 77, 435–441.
Qin, C., Li, H., Xiao, Q., Liu, Y., Zhu, J., & Du, Y. (2006). Water-solubility of chitosan and its antimicrobial activity. Carbohydrate Polymers, 63, 367–374.
Ravishankar, S., Zhu, L., Olsen, C. W., McHugh, T. H., & Friedman, M. (2009). Edible apple film wraps containing plant antimicrobials inactivate foodborne pathogens on meat and poultry products. Journal of Food Science, 74, M440–M445.
Ravishankar, S., Jaroni, D., Zhu, L., Olsen, C., McHugh, T., & Friedman, M. (2012). Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing carvacrol and cinnamaldehyde, Journal of Food Science, vol. 77, no. 7, pp. 377–382.
Resa, C. P. O., Gerschenson, L. N., & Rosa, J. (2014). Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese. Food Control, 44, 146–151.
Ribeiro, C., Vicente, A. A., Teixeira, J. A., & Miranda, C. (2007). Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biology and Technology, 44, 63–70.
Ring, S. G., L’Anson, K., & Morris, V. J. (1985). Static and dynamic light scattering studies of amylose solutions. Macromolecules, 18, 182–188.
Roberfroid, M. B. (2001). Prebiotics: Preferential substrates for specific germs? American Journal of Clinical Nutrition, 73, 406–409.
Roberts, M., & Greenwood, M. (2003). Listeria monocytogenes (3rd ed., pp. 273–274). Malden, MA: Practical Food Microbiology Blackwell Publishing.
Rojas-Graü, M. A., Avena-Bustillos, R. J., Friedman, M., Henika, P. R., Martín-Belloso, O., & McHugh, T. H. (2006). Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. Journal of Agricultural and Food Chemistry, 54, 9262–9267.
Roopa, B. S., & Bhattacharya, S. (2008). Alginate gels: Characterization of textural attributes. Journal of Food Engineering, 85, 123–131.
Sako, T., Matsumoto, K., & Tanaka, R. (1999). Recent progress on research and applications of non-digestible galacto-oligosaccharides. International Dairy Journal, 9, 69–80.
Sebti, I., Martial-Gros, A., Carnet-Pantiez, A., Grelier, S., & Coma, V. (2005). Chitosan polymer as bioactive coating and film against Aspergillus niger contamination. Journal of Food Science, 70, 100–104.
Shen, X. L., Wu, J. M., Chen, Y., & Zhao, G. (2010). Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan. Food Hydrocolloids, 24, 285–290.
Soykeabkaew, N., Arimoto, N., Nishino, T., & Peijs, T. (2008). All-cellulose composites by surface selective dissolution of aligned ligno-cellulosic fibres. Composites Science and Technology, 68, 2201–2207.
Tsai, G., Su, W., Chen, H., & Pan, C. (2002). Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fisheries Science, 68, 70–177.
Tsai, G. J., Wu, Z. Y., & Su, W. H. (2000). Antibacterial activity of a chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation. Journal of Food Protection, 63, 747–752.
Valencia-Chamorro, S. A., Palou, L., Del Rio, M. A., & Pérez-Gago, M. B. (2013). Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition, 51, 872–900.
Vargas, M., Pastor, C., Chiralt, A., McClements, D. J., & González-Martínez, C. (2008). Recent advances in edible coatings for fresh and minimally processed fruit. Critical Reviews in Food Science and Nutrition, 48, 496–511.
Vasconez, M. B., Flores, S. K., Campos, C. A., Alvarado, J., & Gerschenson, L. N. (2009). Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings. Food Research International, 42, 762–769.
Videcoq, P., Garnier, C., Robert, P., & Bonnin, E. (2011). Influence of calcium on pectin methylesterase behaviour in the presence of medium methylated pectins. Carbohydrate Polymers, 86, 1657–1664.
Wang, X., & Gibson, G. R. (1993). Effects of the in vitro fermentation of oligofructose and inulin by bacteria growing in the human large intestine. Journal of Applied Bacteriology, 75, 373–380.
Whang, H., Huang, Z. H., Hu, R., & He, J. Y. (2015). Preservative effects of antimicrobial controlled-release coatings containing tea polyphenols nanoparticles on tilapia fillets. In Shang & Wang (Eds.), Manufacturing and engineering technology (pp. 433–437). Boca Raton, FL: Taylor and Francis Group.
Willats, W. T., McCartney, L., Mackie, W., & Knox, J. P. (2001). Pectin: Cell biology and prospects for functional analysis. Plant Molecular Biology, 47, 9–27.
Wong, T. Y., Preston, L. A., & Schiller, N. L. (2000). Alginate lyase: Review of major sources and enzyme characteristics, structure–function analysis, biological roles, and applications. Annual Review of Microbiology, 54, 289–340.
Zhai, M., Zhao, L., Yoshii, F., & Kume, T. (2004). Study on antibacterial starch/chitosan blend film formed under the action of irradiation. Carbohydrate Polymers, 57, 83–88.
Zhang, L., Ruich, L., Dong, F., Tian, A., Lia, Z., & Dai, Y. (2015). Physical, mechanical and antimicrobial properties of starch films incorporated with ε-poly-l-lysine. Food Chemistry, 166, 107–114.
Zhao, X., Li, B. F., Xue, C. H., & Sun, L. P. (2012). Effect of molecular weight on the antioxidant property of low molecular weight alginate from Laminaria japonica. Journal of Applied Phycology, 24, 295–300.
Ziani, K., Fernandez-Pan, I., Royo, M., & Mate, I. J. (2009). Antifungal activity of films and solutions based on chitosan against typical seed fungi. Food Hydrocolloids, 23(2009), 2309–2314.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer International Publishing Switzerland
About this chapter
Cite this chapter
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
Download citation
DOI: https://doi.org/10.1007/978-3-319-23582-0_9
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-23581-3
Online ISBN: 978-3-319-23582-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)