![]() ![]() ![]() International Journal of Food Science & Technology 44 (1): 188–196.Ĭalafat, A.M., Z. The performance of several oxygen scavengers in varying oxygen environments at refrigerated temperatures: Implications for low-oxygen modified atmosphere packaging of meat. Antonio Bevilacqua, Maria Rosaria Corbo, and Milena Sinigaglia, 61–98. In The Microbiological Quality of Food Foodborne Spoilers, ed. Specific spoilage organisms (SSOs) in fish. Multilayer film having an active oxygen barrier layer with radiation enhanced active barrier properties. Activity of endogenous muscle proteases from 4 Australian underutilized fish species as affected by ionic strength, pH, and temperature. In this chapter, the reader is presented with a broad overview of the world of food packaging, with a specific emphasis on packaging for perishable food products. In recent years, innovative technologies such as active packaging, modified atmosphere packaging, and intelligent packaging, have been implemented to extend the shelf life of food products. A wide variety of packaging materials are available, and their various physiochemical properties make them each individually and uniquely suited for specific applications. ![]() Modern food packaging allows for a wide variety of consumer conveniences such as a broader access to seasonal foods. Thus, these materials are crucial in preserving the shelf life of perishable food. Without food packaging, processed food may become compromised by physical, chemical, or biological means. Packaging materials play a critical role in preserving food throughout the food production chain. ![]()
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