Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Packaging gas"'
Autor:
Lagana', Pasqualina, Campanella, Giovanni, Patane', Paolo, Cava Maria Assunta, Parisi, Salvatore, Gambuzza Maria, Elsa., Delia, Santi, Coniglio Maria Anna
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783030352271
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b39635bbef1efef0d93139e414de155
https://doi.org/10.1007/978-3-030-35228-8
https://doi.org/10.1007/978-3-030-35228-8
Autor:
Santi Delia, Maria Anna Coniglio, Pasqualina Laganà, Maria Elsa Gambuzza, Maria Assunta Cava, Giovanni Campanella, Paolo Patanè, Salvatore Parisi
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783030352271
Food gases are used in the food industry as ‘ingredients’, ‘technological aids’, or ‘food additives’. Anyway, these substances are in contact with foods and beverages. As a result, food security has to be assured with reference to food ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7da0e5b711bc9a939b7a9e4fe13cb57b
https://doi.org/10.1007/978-3-030-35228-8_4
https://doi.org/10.1007/978-3-030-35228-8_4
Publikováno v:
International Journal of Food Microbiology. 218:105-113
Onions are one of the most widely utilized vegetables worldwide, with demand for fresh-cut onions steadily increasing. Due to heightened safety concerns and consumer demand, the implications of sanitizing and packaging on fresh-cut onion safety and q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34b83e4a3969b98e7c5af693616dfbb8
https://doi.org/10.1016/j.ijfoodmicro.2015.11.017
https://doi.org/10.1016/j.ijfoodmicro.2015.11.017
Publikováno v:
Articles
Carbon monoxide (CO) has many value-added benefits in meat packaging due to its colour stabilising effects and enhancement of meat quality attributes. The regulation of CO within meat packaging varies worldwide and remains a topical and controversial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0abf98c58d9a02155a86782826fe8379
https://pubmed.ncbi.nlm.nih.gov/28465017
https://pubmed.ncbi.nlm.nih.gov/28465017
Autor:
Bjørn Tore Rotabakk
Publikováno v:
European Food Research and Technology. 237:541-545
The solubility of carbon dioxide (CO2) in a seafood model product with various amounts of salmon oil was investigated. Differential scanning calorimetry analysis of the salmon oil gave an onset temperature for crystallization at −14.75 ± 0.74 °C,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1ddd456c6e5abd66c44e1388f498129
https://doi.org/10.1007/s00217-013-2024-8
https://doi.org/10.1007/s00217-013-2024-8
Publikováno v:
Biochemical Engineering Journal. 72:96-101
Oxalate oxidase has potential to act as an oxygen scavenger in active packaging to increase the shelf-life of food and beverages, while simultaneously producing the protective packaging gas carbon ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c82f67801b3bbd5b55e47c5211961865
https://doi.org/10.1016/j.bej.2013.01.006
https://doi.org/10.1016/j.bej.2013.01.006
Autor:
Valérie Guillard, Véronique Huchet, Estelle Chaix, Olivier Couvert, Valérie Stahl, Aurélie Hanin, Catherine Loriot, Dominique Thuault, Catherine Denis, Thierry Vincelot
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2016, 58, pp.43-55. ⟨10.1016/j.fm.2016.03.011⟩
Food Microbiology, Elsevier, 2016, 58, pp.43-55. ⟨10.1016/j.fm.2016.03.011⟩
Predicting microbial safety of fresh products in modified atmosphere packaging implies to take into account the dynamic of O2, CO2 and N2 exchanges in the system and its effect on microbial growth. In this paper a mechanistic model coupling gas trans
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eddaa196680e739811be34ced60cbae2
https://pubmed.ncbi.nlm.nih.gov/27217358
https://pubmed.ncbi.nlm.nih.gov/27217358
Publikováno v:
LWT - Food Science and Technology. 44:2193-2198
The objective of this study was to investigate the effects of carbon dioxide (CO2) concentration (100mlCO2/100 ml pack gas, 50mlO2:20mlCO2:30mlN2/100 ml pack gas, 70mlO2:30mlCO2/100 ml pack gas and 80mlO2:20mlCO2/100 ml pack gas) on the sensory quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1982d7f14fcd8e255360df71f1a2043
https://doi.org/10.1016/j.lwt.2011.06.010
https://doi.org/10.1016/j.lwt.2011.06.010
Autor:
Herbert Shea, R. Frahm, R.P. McConnell, Sungho Jin, Daniel Lopez, Susanne Arney, Ho Bun Chan, Arman Gasparyan
Publikováno v:
IEEE Transactions on Device and Materials Reliability. 4:198-207
Electrostatically driven MEMS devices commonly operate with electric fields as high at 10/sup 8/ V/m applied across the dielectric between electrodes. Even with the best mechanical design, the electrical design of these devices has a large impact bot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e05e417e12b90dbc733cf296e12e21e3
https://doi.org/10.1109/tdmr.2004.826350
https://doi.org/10.1109/tdmr.2004.826350
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2014, 62 (13), pp.2946-2955. ⟨10.1021/jf405392u⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2014, 62 (13), pp.2946-2955. ⟨10.1021/jf405392u⟩
International audience; The management of dissolved and headspace gases during bottling and the choice of packaging are both key factors for the shelf life of wine. Two kinds of 75 cL polyethylene terephthalate (PET) bottles (with or without recycled
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4025c73d787e3440172d6470b5ec7f61
https://hal.inrae.fr/hal-02640005
https://hal.inrae.fr/hal-02640005