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Cássia H. Barbosa on Muck Rack

Cássia H. Barbosa

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Articles

Sustainable Zinc Oxide Nanoparticles as Active Compounds for Pectin Packaging Films

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By Sabina Galus, Adrianna Przybyszewska, Cássia H. Barbosa
| brnw.ch
Altmetric announcement Help format_quote Cite question_answer Discuss in SciProfiles Need Help? Find support for a specific problem in the support section of our website. Please let us know what you think of our products and services. Visit our dedicated information section to learn more about MDPI.
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Packaging of Fresh Poultry Meat with Innovative and Sustainable ZnO/Pectin Bionanocomposite Films-A Contribution to the Bio and Circular Economy

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By Cássia H. Barbosa, Filipa Pires, Carolina Andrade Rodrigues, Adrianna Przybyszewska
| MDPI
2.7. Use of Coatings in Fresh Poultry Meat Fresh ground poultry was purchased from a supermarket. Its samples (about 20 g of meat) were wrapped in previously produced film and stored in plastic boxes with caps in a refrigerator (5 ± 2 °C) for 15 days. Unpacked meat served as the control, and the experiment was carried out in triplicate. The meat was characterized periodically (storage days 0, 4, 8, 11, and 15).
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Foods | Free Full-Text | LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract: Preparation, Characterization and Effectiveness to Delay Lipid Oxidation in Almonds and Beef Meat

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By Mariana Andrade, Cássia H. Barbosa, Letricia Barbosa-Pereira, Sandra Mariño-Cortegoso
| MDPI
1. Introduction Extending foods’ shelf-life is one of the most challenging goals of the food industry. In order to achieve longer shelf-life periods while maintaining the quality of foods, the food industry must resort to different knowledge areas and techniques. One alternative is active food packaging. The goal of using active food packaging is to promote positive interactions between the packaging and the packaged foods [1,2,3,4].
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