Improving food security as disaster relief using intermediate moisture foods and active packaging technologies

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dc.authorid0000-0001-6709-1347en_US
dc.authorid0000-0001-5639-1109en_US
dc.authorid0000-0002-8293-7301en_US
dc.authorscopusid55832211200en_US
dc.authorscopusid6506869477en_US
dc.authorscopusid6602236652en_US
dc.authorwosidI-1111-2013en_US
dc.authorwosidX-9709-2019en_US
dc.authorwosid-en_US
dc.contributor.authorAydın, Alper
dc.contributor.authorYüceer, Muhammed
dc.contributor.authorUlugergerli, Emin Uğur
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2024-02-21T05:56:39Z
dc.date.available2024-02-21T05:56:39Z
dc.date.issued2024en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Mühendislik Fakültesi, Jeofizik Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Çanakkale Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractThis study aims to present alternative solutions for food aid that meet the needs of disaster victims after significant disasters. Food support in post-disasters period is a vital humanitarian service that enables disaster victims to survive and maintain their health. Providing that, the food must have a long shelf life and be nutritious and safe. Intermediate moisture foods (IMF) are shelf-stable products and have a high potential for use in disasters. Recent developments in active packaging (AP) technologies helps to enhance the quality and extend the storage stability of food, including the IMF. This study shows that AP technologies with antimicrobial agents, oxygen and moisture absorbers can improve the storage stability of food and reduce the risk of microbial contamination. Furthermore, using these technologies in food packaging can provide sustainable alternative to conventional packaging and increase the stability of food in potential future disasters.en_US
dc.identifier.citationAydın, A., Yüceer, M., Ulugergerli, E.U., & Caner, C. (2024) Improving food security as disaster relief using intermediate moisture foods and active packaging technologies. Applied Food Research, 4(1). doi: 10.1016/j.afres.2023.100378en_US
dc.identifier.doi10.1016/j.afres.2023.100378
dc.identifier.issn2772-5022
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85180606503
dc.identifier.urihttps://doi.org/10.1016/j.afres.2023.100378
dc.identifier.urihttps://hdl.handle.net/20.500.12428/5697
dc.identifier.volume4en_US
dc.identifier.wosWOS:001133792400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYüceer, Muhammed
dc.institutionauthorUlugergerli, Emin Uğur
dc.institutionauthorCaner, Cengiz
dc.language.isoen
dc.publisherElsevier B.V.en_US
dc.relation.ispartofApplied Food Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subjectActive packagingen_US
dc.subjectDisasteren_US
dc.subjectEarthquakeen_US
dc.subjectFood aiden_US
dc.subjectIntermediated moisture fooden_US
dc.titleImproving food security as disaster relief using intermediate moisture foods and active packaging technologies
dc.typeArticle

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