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AID RECEIVED FROM FEDER AND INFO FUNDS
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Spain: 30% longer shelf life for fruits and vegetables thanks to a new cardboard box
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The Polytechnic University of Cartagena patents a method of surface decontamination of food that increases its shelf life.
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Innovative process for obtaining fructooligosaccharides (FOS)
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Nanoencapsulated clove oil applied as an anesthetic during slaughter reduces stress, extends freshness, and prolongs the shelf life of aquaculture fish.
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The application of essential oil vapors at the end of vacuum cooling of fresh culinary herbs promotes aromatic recovery.
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“Antimicrobial ice” among the 10 scientific milestones of the Region of Murcia in 2020
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Active paper films containing essential oils: an environmentally friendly packaging technique to control ethylene production and maintain quality in fresh horticultural products, a case study on flat peaches
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Potential of essential oils in active packaging to significantly reduce ethylene biosynthesis in broccoli and apples

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