Active Food Packaging for Sustainability and Waste Reduction

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authors

Noelia D. Machado, Carmen S.R. Freire, Cristina Cejudo Bastante, Carla Vilela

our authors

foto Carla Vilela

Carla Vilela

Assistant Professor
foto Carmen Sofia da Rocha Freire Barros

Carmen Sofia da Rocha Freire Barros

Coordinating Researcher

Groups

G4 - Renewable Materials and Circular Economy

Projects

CICECO-Aveiro Institute of Materials R&D Unit Pluriannual Funding (CICECO-Aveiro Institute of Materials)

Associated Laboratory CICECO-Aveiro Institute of Materials (LA/P/0006/2020)

Other

acknowledgements

This work was developed within the scope of project CICECO – Aveiro Institute of Materials, UID/50011/2025 (DOI 10.54499/UID/50011/2025) & LA/P/0006/2020 (DOI 10.54499/LA/P/0006/2020), financed by national funds through the FCT/MCTES (PIDDAC), and the project PROYEXCEL_00920, supported by the Program of Aid For Research Projects of Excellence, on a competitive concurrence basis, aimed at entities qualified as Agents of The Andalusian Knowledge System, within the scope of the Andalusian Plan for Research, Development, and Innovation (PAIDI 2020), Department of University, Research, and Innovation of the Regional Government of Andalusia. This work is also framed on the project iM-PACK—technological and economic potential of the active packaging obtained by supercritical techniques for the preservation of Mediterranean fresh food, which is part of the PRIMA Program supported by the European Union. FCT is also acknowledged for the research contract to C.V. (DOI 10.54499/2021.01571.CEECIND/CP1659/CT0024).

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Publication Details

type
Book Chapter
year
2026
Book Title
Active Food Packaging Principles, Technologies and Innovations
editors
Swarna Jaiswal, Shubham Sharma, Amit K. Jaiswal
publisher
Elsevier
isbn
978-0-443-24760-6
link
https://doi.org/10.1016/B978-0-443-24760-6.00011-2

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