BAKERYANDSNACKS 11/02/11 Oxygen absorbers rated above irradiation for almond shelf life. The authors, writing in the Journal of Food Science and Agriculture, concluded that non-irradiated almonds retained acceptable quality for around a year when stored at 20°C with an oxygen absorber irrespective of lighting conditions and packaging material oxygen barrier.
They also concluded that lower doses of irradiation gave better sensory results than higher doses. Irradiation and active packaging can be effective alternative technologies for pest control and inhibition of growth of aflatoxigenic Aspergillus species in almonds. POLYTECHNIQUE MONTREAL - 2019 - Thèse sous embrago jusqu'au 25/08/21 Development of Oxygen Scavenging Polymeric Systems for Food Packaging Applications. Show abstractHide abstract RÉSUMÉ La protection des aliments sensibles à la dégradation par oxydation est un aspect crucial afin d’augmenter la durée de vie des aliments.
Elle permet également de satisfaire les clients et d’assurer leur sécurité. Pour ce faire, les petits sachets sont les absorbeurs d’oxygène les plus couramment utilisés mais ils présentent plusieurs inconvénients comme être absorbés accidentellement par le consommateur ou se déchirer à l’intérieur de l’emballage. L’incorporation d’une molécule active dans la matrice polymère du film d’emballage est une approche de plus en plus courante dans le domaine des emballages actifs ; cependant ces absorbeurs d’oxygène ne sont pas aussi efficaces que les sachets.
UNIVERSITY OF MASSACHUSETTS AMHERST - 2017 - UNDERSTANDING THE IMPACT OF OXYGEN CONCENTRATION AND ACTIVE PACKAGING ON CONTROLLING LIPID OXIDATION IN OIL-IN-WATER. Rochester Institute of Technology 25/04/18 Dissertation en ligne : Active Oxygen Scavenging Film for Sliced Bread Packaging. CYTA – JOURNAL OF FOOD, 2018 Evaluation of oxygen absorber system effectiveness in butter containers. J. FOOD SCI TECHNOL 17/01/14 Oxygen absorbers in food preservation: a review. Braz. J. Food Technol. vol.16 no.3 Campinas July/Sept. 2013 Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage. Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage Cordeiro em embalagem ativa com sachê absorvedor de oxigênio/emissor de gás carbônico: estabilidade físico-química e microbiológica durante armazenamento refrigerado Marco Antonio TrindadeI*; Nilda Doris Montes VillanuevaII; Catharine Vendemiatto AntunesIII; Maria Teresa de Alvarenga FreireIV IUniversidade de São Paulo (USP) Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) Departamento de Engenharia de Alimentos Av.
Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. Key words: Lamb; Vacuum packaging; Active packages; Microbiology; Oxidation. FOOD PACKAGING FORUM 06/05/13 EFSA authorizes iron-based oxygen absorbers for food contact. The European Food Safety Authority (EFSA) authorized mixtures of “iron based oxygen absorber systems comprising iron, sodium chloride, water, silica gel, activated carbon, monosodium glutamate, potassium acid tartrate, powdered cellulose, malic acid, chabazite, hydroxypropyl cellulose, potassium carbonate, sodium thiosulfate, propylene glycol, glycerin, polyethyleneglycol sorbitan monooleate, sodium propionate and clinoptilolite, incorporated in sachets, patches and cards” in a scientific opinion published April 12, 2013.
The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing aids (CEF) concluded that those iron- based oxygen absorbers were safe for food contact, and could be used in the headspace of packaging as well as in direct contact with non-liquid foods other than those with an aqueous liquid surface phase. Except for activated carbon, all of the above mentioned substances were evaluated. Reference EFSA (2013). International Food Research Journal 18(3): 1044-1048 (2011) Effect of different packaging materials on the shelf life of modifie. INTECH 22/08/12 Oxygen Scavengers: An Approach on Food Preservation. 1.
Introduction Many foods are very sensitive for oxygen, which is responsible for the deterioration of many products either directly or indirectly. In fact, in many cases food deterioration is caused by oxidation reactions or by the presence of spoilage aerobic microorganisms. Therefore, in order to preserve these products, oxygen is often excluded. Oxygen (O2) presence in food packages is mainly due to failures in the packaging process, such as mixture of gases containing oxygen residues, or inefficient vacuum. Modified atmosphere packaging (MAP) is often used as an alternative to reduce the O2 inside food packaging. In this context, research and developments in the food packaging area have been conducted, aiming to eliminate residual O2. The most used active packaging technologies for food are those developed to scavenge oxygen and were first commercialized in the late 1970s by Japan’s Mitsubishi Gas Chemical Company (Ageless®).
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