By Raija Ahvenainen
Edited by means of a number one specialist within the box, and with a special overseas group of individuals, Novel nutrition Packaging ideas presents an authoritative and accomplished evaluate of the most important traits. The e-book covers the variety of energetic packaging concepts and using clever structures similar to time-temperature and freshness symptoms to evaluate nutrition caliber. It experiences advancements in changed surroundings packaging and its function in improving product protection and caliber, describes packaging utilized in perform to specific items similar to meat and fish, and discusses different key matters corresponding to packaging optimization, the legislative context, sustainable packaging and shopper attitudes.
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Additional info for Novel Food Packaging Techniques
Ethylene has since long been recognised as a problem in post-harvest handling of horticultural products (fruits, vegetables and flowers). , 1992; Hopkins, 1995 and Saltveit, 1999). Some of the effects of ethylene are beneficial and economically useful, such as flowering of pineapples, de-greening of citrus fruits and ripening of tomatoes. However, ethylene is often involved in the decline of the quality and shelf-life of many fruits and vegetables. Only those effects that are deleterious to packaged plant produce will be discussed here.
And AHVENAINEN, R. 1996. ‘Active and smart packaging of ready-made foods’. In: Minimal Processing and Ready Made Foods. T. Ohlsson, R. Ahvenainen and T. Mattila-Sandholm (eds). Go¨teborg, SIK, pp. 169–82. , AHVENAINEN, R. and NIELSEN, T. 2002. , SIPILA ‘Active and intelligent packaging’. In: Minimal Processing Technologies in the Food Industry. T. Ohlsson and N. Bengtsson (eds), Woodhead Publishing Limited, Cambridge, England, pp. 87–123. L. H. 1997. ‘Active packaging technologies and applications’.
6. be harmless to the human body. Though the oxygen scavengers themselves are neither food nor food additives, they are placed together with food in a package, and there is therefore the possibility of accidental intake by consumers. absorb oxygen at an appropriate rate. If the reaction is too fast, there will be a loss of oxygen absorption capacity during introduction into the package. If it is too slow, the food will not be adequately protected from oxygen damage. not produce toxic substances or unfavourable gas or odour.