Bio-based packaging used in food processing: A critical review

Romaric Ou&etch&ehou; D&eley Sylvain Dabad&e; G&en&erose Vieira-Dalod&e; Abadjay&e Faouziath Sanoussi; Akouavi Balbine Fagla-Amoussou; Menouwesso Harold Hounhouigan; Djidjoho Joseph Hounhouigan; Paulin Azokpota

doi:10.5897/AJFS2020.2064

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Review

Bio-based packaging used in food processing: A critical review

Romaric Ouétchéhou

Romaric Ouétchéhou
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
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Déley Sylvain Dabadé

Déley Sylvain Dabadé
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
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Générose Vieira-Dalodé

Générose Vieira-Dalodé
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
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Abadjayé Faouziath Sanoussi

Abadjayé Faouziath Sanoussi
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
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Akouavi Balbine Fagla-Amoussou

Akouavi Balbine Fagla-Amoussou
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
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Menouwesso Harold Hounhouigan

Menouwesso Harold Hounhouigan
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
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Djidjoho Joseph Hounhouigan

Djidjoho Joseph Hounhouigan
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
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Paulin Azokpota

Paulin Azokpota
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.
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Article Number - 67CD59E66418
Vol.15(4), pp. 131-144 , April 2021
https://doi.org/10.5897/AJFS2020.2064

Received: 26 November 2020
Accepted: 05 March 2021
Published: 30 April 2021

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Romaric Ouétchéhou
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.

Déley Sylvain Dabadé
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.

Générose Vieira-Dalodé
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.

Abadjayé Faouziath Sanoussi
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.

Akouavi Balbine Fagla-Amoussou
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.

Menouwesso Harold Hounhouigan
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.

Djidjoho Joseph Hounhouigan
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.

Paulin Azokpota
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 B.P. 2819 Jéricho Cotonou, Bénin.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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