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Статті в журналах з теми "Food Packaging and Storage"
Marangoni Júnior, Luís, Leda Coltro, Fiorella Balardin Hellmeister Dantas, and Roniérik Pioli Vieira. "Research on Food Packaging and Storage." Coatings 12, no. 11 (November 10, 2022): 1714. http://dx.doi.org/10.3390/coatings12111714.
Повний текст джерелаFadiji, Tobi, Mahdi Rashvand, Michael O. Daramola, and Samuel A. Iwarere. "A Review on Antimicrobial Packaging for Extending the Shelf Life of Food." Processes 11, no. 2 (February 15, 2023): 590. http://dx.doi.org/10.3390/pr11020590.
Повний текст джерелаKaushani, K. G., N. L. Rathnasinghe, N. Katuwawila, R. A. Jayasinghe, A. H. L. R. Nilmini, and G. Priyadarshana. "Trends in Smart Packaging Technologies for Sustainable Monitoring of Food Quality and Safety." International Journal of Research and Innovation in Applied Science 07, no. 07 (2022): 07–30. http://dx.doi.org/10.51584/ijrias.2022.7702.
Повний текст джерелаKryuk, Roman, Marina Kurbanova, Anastasia Kolbina, Konstantin Plotnikov, Igor Plotnikov, Andrey Petrov, and Mohammed El Amine Khelef. "Color Sensors “In Intelligent Food Packaging”." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 321–33. http://dx.doi.org/10.21603/2074-9414-2022-2-2366.
Повний текст джерелаIversen, Luk Jun Lam, Kobun Rovina, Joseph Merillyn Vonnie, Patricia Matanjun, Kana Husna Erna, Nasir Md Nur ‘Aqilah, Wen Xia Ling Felicia, and Andree Alexander Funk. "The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review." Molecules 27, no. 17 (August 31, 2022): 5604. http://dx.doi.org/10.3390/molecules27175604.
Повний текст джерелаDukalska, Lija, Eva Ungure, Ingrida Augspole, Sandra Muizniece-Brasava, Vita Levkane, Rakcejeva Tatjana, and Inta Krasnova. "Evaluation of the Influence of Various Biodegradable Packaging Materials on the Quality and Shelf Life of Different Food Products." Proceedings of the Latvia University of Agriculture 30, no. 1 (December 1, 2013): 20–34. http://dx.doi.org/10.2478/plua-2013-0011.
Повний текст джерелаÇelebi Sezer, Yasemin, and Hüseyin Bozkurt. "Use of antimicrobial packaging systems in the production and storage of meat and meat products." Food and Health 7, no. 2 (2021): 150–63. http://dx.doi.org/10.3153/fh21016.
Повний текст джерелаYan, Mary R., Sally Hsieh, and Norberto Ricacho. "Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives." Processes 10, no. 4 (April 12, 2022): 747. http://dx.doi.org/10.3390/pr10040747.
Повний текст джерелаAwoyale, Wasiu, Emmanuel Alamu, Emmanuel Irondi, Busie Maziya-Dixon, and Abebe Menkir. "Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour." Functional Foods in Health and Disease 8, no. 10 (October 31, 2018): 462. http://dx.doi.org/10.31989/ffhd.v8i10.535.
Повний текст джерелаBucci, D. Z., L. B. B. Tavares, and I. Sell. "PHB packaging for the storage of food products." Polymer Testing 24, no. 5 (August 2005): 564–71. http://dx.doi.org/10.1016/j.polymertesting.2005.02.008.
Повний текст джерелаДисертації з теми "Food Packaging and Storage"
Carr, Timothy Perry. "EFFECT OF CONTROLLED GAS ATMOSPHERE PACKAGING UPON THE STORAGE QUALITY OF PRECOOKED BEEF SLICES." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275255.
Повний текст джерелаAyvaz, Huseyin. "Influence of Packaging Material and Storage Conditions on the Quality Attributes of Pressure-Assisted Thermally Processed Carrots." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1281125846.
Повний текст джерелаEshpari, Hadi. "EVALUATION OF VACUUM PACKAGING ON THE PHYSICAL PROPERTIES, SOLUBILITY, AND STORAGE SPACE OF DAIRY POWDERS." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/604.
Повний текст джерелаLobaton-Sulabo, April Shayne. "Packaging and storage effects on Listeria monocytogenes reduction and attachment on ready-to-eat meat snacks." Diss., Kansas State University, 2014. http://hdl.handle.net/2097/18213.
Повний текст джерелаFood Science Institute
Elizabeth A. E. Boyle
A total of three studies were conducted to evaluate the effects of different packaging systems and storage times on reduction of Listeria monocytogenes on ready-to-eat meat snacks. Study 1 was conducted to determine the effects of four packaging systems [heat sealed (HS), heat sealed with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC)] and storage times (24, 48, and 72 h, and 14 and 30 d) on reduction of L. monocytogenes in turkey jerky in the presence or absence of sodium nitrite. Inclusion of sodium nitrite in turkey jerky did not affect (P>0.05) L. monocytogenes log reductions regardless of packaging type or storage time. After 14 d of storage in HSOS, NFOS, or VAC, and 48 or 72 h in HS, a reduction of >1.0 log CFU/cm² of L. monocytogenes was achieved. Processors could use HS in conjunction with 48 h of ambient storage and be in compliance with the United States Department of Agriculture Food Safety and Inspection Service Listeria Rule of post-lethality treatment in achieving at least 1 log reduction of L. monocytogenes. Study 2 was conducted to investigate attachment of L. monocytogenes to uncured and cured turkey jerky packaged in HS, HSOS, NFOS, or VAC using scanning electron microscopy (SEM) and energy dispersive X-ray spectroscopy (EDS). The SEM examination showed that L. monocytogenes is capable of adhering to uncured or cured turkey jerky surfaces. Elemental maps from EDS analysis revealed that no element was unique or elevated at sites of L. monocytogenes attachment. Elemental composition showed the presence of elemental sulfur and could be an indication of the presence of sulfur-containing amino acids in turkey jerky. Finally, Study 3 evaluated the affects of two packaging types (HSOS and NFOS) and four ambient storage times (24, 48, and 72 h, and 14 d) on reduction of L. monocytogenes on five commercial RTE meats and poultry snacks (beef tenders, beef jerky, beef sausage sticks, pork jerky, and turkey sausage sticks). A mean reduction of >1.0 log CFU/cm² of L. monocytogenes was achieved on all products, regardless of packaging or storage time. Correlation analysis provided some indication that reduction of L. monocytogenes increased with fat content. However, the strength of linear correlation was not sufficient to account for the differences in log reduction in L. monocytogenes. In study 1, a holding time of 24, 48, or 72 h for HSOS or NFOS packaging of was not effective for reducing L. monocytogenes by at least 1 log on turkey jerky. In contrast, packaging beef tenders, beef jerky, beef sausage sticks, pork jerky, and turkey sausage sticks in HSOS or NFOS for at least 24 h ambient storage was sufficient to achieve at least 1 log reduction in L. monocytogenes population. Specific components such as sulfur-containing amino acids in turkey jerky might be contributing to <1 log reduction of L. monocytogenes population on turkey jerky after 24, 48, or 72 h of ambient storage. Overall, nitrite was not an effective ingredient to control L. monocytogenes in turkey jerky. However, packaging such as HS, HSOS, NFOS or VAC and at least 24 h holding time were effective hurdles for controlling L. monocytogenes at post-lethality.
Caminiti, Jeff Thomas Caminiti. "Influence of Storage Temperature on Changes in Frozen Meat Quality." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.
Повний текст джерелаHussein, Zaharan. "Perforation-mediated modified atmosphere packaging (PM-MAP) and shelf-life of pomegranate fruit arils (cv. ACCO)." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/96079.
Повний текст джерелаENGLISH ABSTRACT: Perforation-mediated modified atmosphere packaging (PM-MAP) offers the possibility of optimising polymeric films in order to compensate for barrier limitations of conventional modified atmosphere packaging (MAP). The aim of this study was to investigate the effects of PM-MAP and storage duration on the physico-chemical quality attributes, microbial quality, phytochemicals (anthocyanins, phenolics and ascorbic acid) and antioxidant activities of arils from fresh minimally processed pomegranate (cv. Acco). The effects of number of perforations (0, 3, 6 and 9; Ø = 0.8 mm) and storage temperature (5, 10 and 15 ºC) on water vapour transmission rate (WVTR, g/m2.day) of synthetic ‘Polylid’ and biodegradable (Nature flexTM) polymeric films were investigated. The results showed that non-perforated biodegradable film had higher WVTR at all storage temperatures, and irrespective of film type, increasing the number of perforations (from P-3 to P-9) had higher impact on WVTR than increasing storage temperature (from 5 to 15 ºC). Furthermore, this study investigated the effects of PM-MAP on the physico-chemical properties, phytochemicals components and antioxidant activities of fresh minimally processed arils. Arils (100 g) were packaged in polypropylene trays (10.6 x 15.1 cm2) and heat-sealed with a polymeric film POLYLID®. Perforations (0, 3, 6 and 9; Ø = 0.8 mm) were made on the top of the film and all samples were stored at 5 ± 1 ºC and 95 ± 2% relative humidity for 14 days. Samples were analysed at intervals of 3, 6, 9, 12 and 15 days. Microbial analysis included tests for Escherichia coli, aerobic mesophilic bacteria, yeast and moulds at days 0, 6, 10 and 14. The results showed that headspace gas composition was significantly influenced by the number of perforations, which helped balance the decrease in O2 with corresponding increase in CO2 levels, thus preventing anoxic conditions. Total soluble solids, titratable acidity and firmness of arils were slightly reduced by PM-MAP compared to clamshell trays. Colour attributes was generally maintained across all treatments and throughout the storage duration. The highest counts of aerobic mesophilic bacteria (5.5 log CFU/g), yeast and moulds (5.3 log CFU/g) were observed in P-0 and P-9 packages, respectively. Overall, P-3 and P-6 better maintained the physico-chemical properties and microbial quality of arils. Total phenolics and anthocyanin contents were higher in arils packaged in PM-MAP while ascorbic acid was slightly reduced. Antioxidant activities tested against FRAP and DPPH radical-scavenging activity increased across all types of MAP over storage duration. However, antioxidant activities were significantly higher in pomegranate arils packaged in PM-MAP due to O2-promoted biosynthesis of phenolics and anthocyanins which constitute the antioxidant properties. Overall, the results reported in this study showed that the use of PM-MAP in cold chain could be suitable for the preservation of physico-chemical quality, phytochemical contents and antioxidant properties of arils packaged in passive PM-MAP compared to clamshell and non-perforated packages during postharvest handling and storage. Perforating MAP films showed potential in preventing the incidence of in-package moisture condensation which is a common problem during postharvest handling and storage of fresh produce packaged inside non-perforated MAP. The results also showed the importance of keeping PM-MAP packs in closed refrigerated shelves to avoid cross contamination or ingress of foodborne pathogens.
AFRIKAANSE OPSOMMING: Perforasie-bemiddelde gewysigde-verpakking (PM-MAP) maak dit moontlik om polimeer films te optimiseer en om sodoende te kompenseer vir die versperring beperkings van die konvensioneel-gewysigde atmosfeer verpakking (MAP). Die doelwit is om die effek van PM-MAP en die duur van stoor op die fisioko-chemiese gehalte kenmerke, mikrobiale gehalte, fitochemikale (antisianien, fenolies en askorbiensuur) en antioksidant aktiwiteite van granaatarils van vars, minimaal geprosesseerde granate, te ondersoek (cv. Acco). Die effek van die aantal perforasies (0, 3, 6 en 9; Ø =0.8 mm) en stoortemperatuur (5, 10 en 15 ºC) op die waterdamp transmissie koers (WVTR, g/m2.day) van sintetiese ‘Polylid’ en biodegradeerbare (Nature flexTM) polymeriese films is ondersoek. Die resultate het bewys dat nie-perforeerde biodegradeerbare film by alle stoortemperature ’n hoër WVTR het, en dat by alle tipes film, ’n verhoogde aantal perforasies (van P-3 tot P-9) ’n hoër impak op WVTR het as ’n verhoogde stoortemperatuur (van 5 tot 15 ºC). Verder is die effek van PM-MAP op die fisiko-chemiese kenmerke, fitochemikale komponente en antioksidant aktiwiteite van vars, minimaal-geprosesseerde granaatarils bestudeer. Die granaatarils (100 g) is verpak in in polipropilien (PP) platkissies (10.6 x 15.1 cm2) en verseël met polimeer film, POLYLID®. Perforasies (0, 3, 6 en 9; Ø =0.8 mm) is aan die bo-end van die film aangebring en alle voorbeelde is vir 14 dae teen 5 ± 1 ºC en 95 ± 2 % relatiewe humiditeit. Die voorbeelde is met tussenposes van 3, 6, 9, 12 en 15 dae ontleed. Die ontleding het toetse vir Escherichia coli, aerobiese mesofiliese bakterië, suurdeeg en skimmel op tussernposes van 0, 6, 10 en 14 dae ingesluit. Die resultate bewys dat die komposisie van die gas beïnvloed word deur die aantal perforasies. Dit help om die vermindering in O2 met ’n ooreenkomstige toename in CO2 vlakke te balanseer en om dus toestande wat deur ’n gebrek aan suurstof veroorsaak is, te verhoed. Die totaal van oplosbare vaste stowwe, titreerbare suurgehalte en fermheid van die granaatarils is deur die PM-MAP verminder veral as dit vergelyk word met “clamshell trays”. Die kleur kenmerke het oor die algemeen dieselfde gebly by al die behandelings en dwarsdeur die stoortydperk. Die hoogste aantal aerobiese mesofiliese bakterië (5.5 log CFU/g), gis en skimmel (5.3 log CFU/g) is in die P-0 en P-9 verpakkings onderskeidelik opgemerk. Oor die algemeen is P-3 en P-6 beter in staat om die fisioko-chemiese kenmerke en mikrobiale gehalte van die granaatarils te behou. Die totaal van die fenoliese and antosianiin inhoud was hoër in granaatarils wat verpak is in PM-MAP maar die askorbiensuur was effens laer. Antioksdant aktiwiteite is getoets teen FRAP en DPPH aktiwiteite het by al die tipes van MAP tydens stoor vermeerder. Antioksidant aktiwiteite was egter heelwat hoër in granate wat in PM-MAP verpak is. Dit is die gevolg van die biosintese van fenolies en antosianins wat deur O2 in die hand gewerk word en wat die basis van antioksidant kenmerke vorm. Oor die algemeen toon die resultate van hierdie studie dat die gebruik van PM-MAP in die koue ketting geskik is vir die behoud van fisieko-chemiese gehalte, fitochemiese inhoud en antioksidant kenmerke van granaatarils wat in passiewe MAP verpak is, veral as dit vergelyk word met die vrugte wat in ‘clamshell’ en nie-geperforeerde verpakking tydens hantering na die oes en tydens stoor verpak is. Die perforeer van MAP films kan die voorkoms van die kondensasie in die verpakking verminder. Hierdie kondensasie is ’n algemene probleem tydens die hantering en stoor van vars vrugte wat in MAP sonder gaatjies verpak is. Die resultate toon ook hoe belangrik dit is om die PM-MAP verpakking in toe, verkoelde rakke te hou en om sodoende kruis-kontaminasie asook kontaminasie deur kieme wat in vrugte teenwoordig is, te voorkom.
Uppal, Kamaldeep Kaur. "Effect of packaging and storage time on survival of Listeria monocytogenes on shelf-stable meat snacks." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/7054.
Повний текст джерелаFood Science Institute
Kelly J. K. Getty
The United States Department of Agriculture’s Food Safety and Inspection Service require that processors of ready-to-eat (RTE) meat and poultry products implement post- processing intervention strategies for controlling Listeria monocytogenes. The objective of our study was to determine the effect of packaging methods and storage time on reducing L. monocytogenes in shelf-stable meat snacks. Commercially available kippered beef steak strips (14 × 2.5 cm rectangle piece) and turkey tenders (4 × 4 cm square piece) were dipped into a five-strain L. monocytogenes cocktail, and dried at 23°C until a water activity of approximately 0.80 was achieved. Inoculated samples were packaged with four treatments: 1) vacuum, 2) nitrogen flushed with oxygen scavenger, 3) heat sealed with oxygen scavenger, and 4) heat sealed without oxygen scavenger. Samples were stored at 23°C and evaluated for L. monocytogenes levels at 0, 24, 48, and 72 h. Initial levels (time 0) of L. monocytogenes were approximately 5.7 log CFU/cm[superscript]2 for steak and tenders. For kippered beef steak, there was no interaction among packaging treatments and storage times (P > 0.05) whereas, storage time was different (P <0.05). A 1 log reduction of L. monocytogenes was observed at 24 and 48 h at 23°C for all packaging treatments and a 2.1 log CFU/cm[superscript]2 reduction occurred at 72 h. A 1 log CFU/cm[superscript]2 reduction of L. monocytogenes was observed after 24 h of storage for turkey tenders for all packaging treatments. After 48 h of storage time turkey tenders showed >1 log CFU/cm [superscript]2 reduction of L. monocytogenes for all packaging treatments except for vacuum packaged where only 0.9 log CFU/cm[superscript]2 reduction was observed. Log reductions at 72 h for all packaging treatments for turkey tenders ranged from 1.5 to 2.2. Processors of kippered beef steak and turkey tenders could use vacuum, nitrogen-flushing, or heat sealed with an oxygen scavenger packaging methods and hold product 24 h prior to shipping to reduce potential L. monocytogenes numbers by ≥1 log. However, processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control.
Ellis, William Otoo. "Effect of modified atmosphere packaging on the growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus under tropical environmental storage conditions." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41118.
Повний текст джерелаIn conclusion, this study has shown that the combined effect of several "barriers" can be used in conjunction with low oxygen modified atmosphere and high barrier packaging films to inhibit or reduce aflatoxin to safe and acceptable levels, particularly at abusive temperatures encountered during storage.
Vissa, Avanthi. "Effect of Raw lngredient Surface Area, Storage Time and Antioxidants on Color and Oxidative Stability of Ground Beef in 80% Oxygen Modified Atmosphere Packaging." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5510.
Повний текст джерелаLobaton-Sulabo, April Shayne S. "The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/14081.
Повний текст джерелаDepartment of Food Science
Elizabeth A. E. Boyle
To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.
Книги з теми "Food Packaging and Storage"
Ignacy, Duda, ed. Problemy opakowalnictwa i przechowalnictwa towarów. Kraków: Akademia Ekonomiczna w Krakowie, 1992.
Знайти повний текст джерелаMarian, Cichoń, ed. Problemy opakowań i przechowalnictwa towarów. Kraków: Akademia Ekonomiczna w Krakowie, 1991.
Знайти повний текст джерелаCaribbean Development Bank. Technology & Energy Unit., ed. General information package on the storage, handling, and packaging of perishables. Wildey, St. Michael, Barbados: The Unit, 1985.
Знайти повний текст джерелаMieczysław, Skrzypek, ed. Prace z zakresu towaroznawstwa. Kraków: Akademia Ekonomiczna w Krakowie, 1988.
Знайти повний текст джерелаJ, Woodburn Margy, ed. Food preservation and safety: Principles and practices. Ames: Iowa State University, 1994.
Знайти повний текст джерелаVanGarde, Shirley J. Food preservation and safety: Principles and practice. Jaipur: Surabhi Pubns., 1999.
Знайти повний текст джерелаM, Yahia Elhadi, ed. Modified and controlled atmospheres for the storage, transportation, and packaging of horticultural commodities. Boca Raton, Fla: Taylor & Francis, 2009.
Знайти повний текст джерела(Firm), Knovel, ed. Case studies in novel food processing technologies: Innovations in processing, packaging and predictive modelling. Oxford: Woodhead Publishing, 2010.
Знайти повний текст джерелаZabashta, Andrey, Tat'yana Shalimova, and Valer'yan Basov. Egg processing technology. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1085371.
Повний текст джерелаSaha, N. C., Anup K. Ghosh, Meenakshi Garg, and Susmita Dey Sadhu. Food Packaging. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-4233-3.
Повний текст джерелаЧастини книг з теми "Food Packaging and Storage"
Cowell, N. D. "Storage, Handling and Packaging." In Food Industries Manual, 482–536. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_15.
Повний текст джерелаHanumesh Gowda, T. S., Priya Pal, S. Vijay Rakesh Reddy, B. N. Ashwija, and Shalini Gaur Rudra. "Nanosized Additives for Enhancing Storage Quality of Horticultural Produce." In Edible Food Packaging, 289–329. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-2383-7_16.
Повний текст джерелаRossi, Giacomo, Shikha Ojha, Namrata Pathak, Pramod Mahajan, and Oliver K. Schlüter. "Storage and Packaging of Edible Insects." In Edible Insects Processing for Food and Feed, 261–76. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003165729-13.
Повний текст джерелаMatche, Rajeshwar S., and Yashika Singh. "Recent Trends in Materials and Coatings for Food Packaging and Storage." In Food Engineering Series, 249–79. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30683-9_9.
Повний текст джерелаLu, Fangfang, Baoying Wang, Qingbao Wei, and Jingzhou Wang. "Study on the Cold Storage Agent for Food Insulation Packaging." In Advances in Graphic Communication, Printing and Packaging, 620–28. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-3663-8_84.
Повний текст джерелаMorgan, Lynette. "Harvest and postharvest factors." In Hydroponics and protected cultivation: a practical guide, 268–90. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0014.
Повний текст джерелаMorgan, Lynette. "Harvest and postharvest factors." In Hydroponics and protected cultivation: a practical guide, 268–90. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0268.
Повний текст джерелаHood, D. E., and G. C. Mead. "Modified atmosphere storage of fresh meat and poultry." In Principles and Applications of Modified Atmosphere Packaging of Foods, 269–98. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2137-2_11.
Повний текст джерелаBadiane, Ousmane, Sheryl L. Hendriks, Katrin Glatzel, Fadi Abdelradi, Assefa Admassie, John Asafu Adjaye, Miltone Ayieko, et al. "Policy Options for Food System Transformation in Africa and the Role of Science, Technology and Innovation." In Science and Innovations for Food Systems Transformation, 713–35. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15703-5_37.
Повний текст джерелаLumini, Massimo. "The Maniola, Lycaenidae, and Other Lepidoptera Eggs as an Inspiration Source for Food Storage and Packaging Design Solutions." In Bionics and Sustainable Design, 45–109. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-1812-4_3.
Повний текст джерелаТези доповідей конференцій з теми "Food Packaging and Storage"
Silva, Viviane De Souza, Farayde Matta Fakhouri, Luna Valentina Angulo Arias, Rosa Helena Aguiar, and Rafael Augustus Oliveira. "Bread preservation with use of edible packaging." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7799.
Повний текст джерелаRaasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.
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Повний текст джерелаArman Kandirmaz, Emine, and Omer Bunyamin Zelzele. "The production of ecofriendly biofilm with natural oil for food packaging." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p23.
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Повний текст джерелаbinti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof, and Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review." In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.
Повний текст джерелаPiffer, Isabella Fabrício Gomes, Mario Gabriel Castro Tanaka, Livia Teotônio Trufeli, and Livia Maria Della Porta Cosac. "Food contagion by aflatoxins: a sociocultural perspective." In III SEVEN INTERNATIONAL MULTIDISCIPLINARY CONGRESS. Seven Congress, 2023. http://dx.doi.org/10.56238/seveniiimulti2023-229.
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Повний текст джерелаPurwidiani, Niken, Pirim Setiarso, and Nita Kusumawati. "Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging." In Proceedings of the National Seminar on Chemistry 2019 (SNK-19). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/snk-19.2019.7.
Повний текст джерелаS.B.S, AL-Badri. "Determine the Tomatoes Volume." In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1007.
Повний текст джерелаЗвіти організацій з теми "Food Packaging and Storage"
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Повний текст джерелаCairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.
Повний текст джерелаBogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.
Повний текст джерелаStrauss, Bernhard, Britta Kleinsorge, and Pantea Lotfian. 3D printing technologies in the food system for food production and packaging. Food Standards Agency, March 2023. http://dx.doi.org/10.46756/sci.fsa.suv860.
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Повний текст джерелаPullman, Madeleine, Robin Fenske, and Wayne Wakeland. Food Delivery Footprint: Addressing Transportation, Packaging, and Waste in the Food Supply Chain. Portland State University Library, June 2010. http://dx.doi.org/10.15760/trec.129.
Повний текст джерелаKuchler, Fred, Megan Sweitzer, and Carolyn Chelius. prevalence of the "natural" claim on food product packaging. Washington, D.C.: USDA Economic Research Service, May 2023. http://dx.doi.org/10.32747/2023.8023700.ers.
Повний текст джерелаSoma, Tammara. A bad wrap? Using packaging well to reduce food waste. Edited by Ria Ernunsari. Monash University, June 2022. http://dx.doi.org/10.54377/7869-6dad.
Повний текст джерелаMeeds, Milt. Performance Oriented Packaging Testing of Container, Shipping and Storage, MK 714. Fort Belvoir, VA: Defense Technical Information Center, February 1991. http://dx.doi.org/10.21236/ada232501.
Повний текст джерелаvan den Oever, Martien, Karin Molenveld, Maarten van der Zee, and Harriëtte Bos. Bio-based and biodegradable plastics : facts and figures : focus on food packaging in the Netherlands. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/408350.
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