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Статті в журналах з теми "Food packaging systems"
Purkayastha, Srijita, Agni Kumar Biswal, and Sampa Saha. "Responsive Systems in Food Packaging." Journal of Packaging Technology and Research 1, no. 1 (March 2017): 53–64. http://dx.doi.org/10.1007/s41783-017-0007-0.
Повний текст джерелаSuvarna, Vasanti, Arya Nair, Rashmi Mallya, Tabassum Khan, and Abdelwahab Omri. "Antimicrobial Nanomaterials for Food Packaging." Antibiotics 11, no. 6 (May 29, 2022): 729. http://dx.doi.org/10.3390/antibiotics11060729.
Повний текст джерелаBogó-Tóth, Zs, and Z. Lakner. "Multicriterial optimization of liquid food packaging systems." Acta Alimentaria 43, Supplement 1 (November 2014): 29–35. http://dx.doi.org/10.1556/aalim.43.2014.suppl.5.
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 джерелаVODNAR, Dan Cristian, Oana Lelia POP, Francisc Vasile DULF, and Carmen SOCACIU. "Antimicrobial Efficiency of Edible Films in Food Industry." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 43, no. 2 (December 10, 2015): 302–12. http://dx.doi.org/10.15835/nbha43210048.
Повний текст джерелаFuertes, Guillermo, Ismael Soto, Raúl Carrasco, Manuel Vargas, Jorge Sabattin, and Carolina Lagos. "Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety." Journal of Sensors 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/4046061.
Повний текст джерелаBasavegowda, Nagaraj, and Kwang-Hyun Baek. "Advances in Functional Biopolymer-Based Nanocomposites for Active Food Packaging Applications." Polymers 13, no. 23 (November 30, 2021): 4198. http://dx.doi.org/10.3390/polym13234198.
Повний текст джерелаHuerta, Oscar, Carolina Melo, Maximiliano Rubio, and Amelia Tiska. "Method for Strategic Design in the Food Packaging System: Packaged Product Life Cycle Tool." E3S Web of Conferences 349 (2022): 01007. http://dx.doi.org/10.1051/e3sconf/202234901007.
Повний текст джерелаSwarnakala and Natarajah Srikumaran. "Survey on Food Packaging methods, Processes, and Systems." Research Journal of Pharmacy and Technology 10, no. 9 (2017): 2880. http://dx.doi.org/10.5958/0974-360x.2017.00508.x.
Повний текст джерелаДисертації з теми "Food packaging systems"
Williams, Helén. "Food Packaging for Sustainable Development." Doctoral thesis, Karlstads universitet, Avdelningen för energi-, miljö- och byggteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-7328.
Повний текст джерелаPaper IV was still a manuscript at the time of the thesis defense.
Carlsson, Mattias. "Neural Networks for Semantic Segmentation in the Food Packaging Industry." Thesis, Linköpings universitet, Datorseende, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-145413.
Повний текст джерелаVan, Deventer David. "Discrimination of Retained Solvent Levels in Printed Food-Packaging Using Electronic Nose Systems." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/9741.
Повний текст джерелаMaster of Science
Lobaton-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.
Gunderson, Jennifer Ann. "Effects of Zilpaterol hydrochloride feeding duration on color of beef and Holstein semimembranosus steaks packaged in PVC and MAP systems." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1704.
Повний текст джерелаDelles, Rebecca. "DIETARY ANTIOXIDANT SUPPLEMENTATION (ECONOMASE–BIOPLEX) TO ALLEVIATE ADVERSE IMPACTS OF OXIDIZED OIL ON BROILER MEAT QUALITY: A CHEMICAL, TEXTURAL, ENZYMATIC, AND PROTEOMIC STUDY." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/29.
Повний текст джерелаLara, Lledó Marta Inés. "Antimicrobial packaging system for minimally processed fruit." Doctoral thesis, Universitat Politècnica de València, 2018. http://hdl.handle.net/10251/61388.
Повний текст джерела[ES] En la presente Tesis Doctoral se han desarrollado materiales de envase activo antimicrobiano, a escala laboratorio y a escala semi-industrial, con el objetivo de reducir la proliferación de la flora natural de la fruta pelada y cortada y extender su vida útil. Se han desarrollo distintos prototipos para su posterior aplicación industrial Previo al desarrollo de los materiales de envase, se ha realizado una selección de agentes activos más idóneos. Para ello se han estudiado mediante ensayos in vitro las propiedades antimicrobianas de agentes activos volátiles, citral, hexanal y linalool y diferentes mezclas de los mismos, frente a distintos microorganismos típicos del deterioro de las frutas, mohos y levaduras, concluyendo que la efectividad de la mezcla de los tres es superior a la suma de la efectividad de los activos de forma individual. Así mismo, también se han seleccionado antimicrobianos no volátiles como el sorbato potásico y benzoato sódico, los cuáles son ampliamente empleados en la industria alimentaria debido principalmente a sus propiedades antifúngicas. Con los agentes activos seleccionados, se han desarrollado películas monocapa de polipropileno (PP) con distintas concentraciones de la mezcla activa, citral, hexanal y linalool, a escala laboratorio, mediante técnicas de extrusión, y películas bicapa a escala semi-industrial con distintos espesores de capa activa mediante coextrusión. Por otra parte, se desarrollaron bandejas activas a escala semi-industrial mediante termoconformado de láminas obtenidas por coextrusión de compuestos de PP y etilvinilaceteto (EVA) con sorbato potásico o benzoato sódico como agentes antimicrobianos. Se han evaluado las propiedades mecánicas, barrera y térmicas de los materiales activos desarrollados, así como su sellabilidad y transparencia. En general, las propiedades de los polímeros no se vieron afectadas de manera relevante. Sin embargo, las bandejas activas perdieron su carácter transparente debido a la incorporación de los agentes activos no volátiles. Se ha estudiado la cinética de liberación de los compuestos activos volátiles y no volátiles a distintas temperaturas, determinando los coeficientes de difusión de los agentes activos mediante el ajuste a modelos matemáticos de difusión basados en la Segunda Ley de Fick. Entre los agentes volátiles, el hexanal mostró un mayor coeficiente de difusión seguido de citral y linalool. Por otra parte, no hubo apenas diferencia en los coeficientes de difusión del sorbato potásico y benzoato sódico, siendo éstos del mismo orden de magnitud. Igualmente, se han realizado diferentes experimentos in vitro a distintas temperaturas para determinar las propiedades antimicrobianas de los materiales desarrollados. En general, los materiales activos presentan una elevada capacidad antimicrobiana que se ve potenciada al aumentar la temperatura de exposición. Una vez evaluadas las características de los materiales desarrollados, se han efectuado ensayos de envasado de naranja y piña pelada y cortada con las películas y las bandejas activas y con la combinación del sistema de envase bandeja activa termosellada con la película activa. En general, el sistema de envase activo mejoró la conservación de la fruta por un mayor tiempo, entre 2 y 7 días para la naranja y piña, respectivamente, presentando una gran capacidad antimicrobiana y manteniendo los parámetros de calidad de la fruta en niveles estables por un mayor tiempo. Por último, se ha estudiado la seguridad de estos materiales de acuerdo a la legislación de materiales en contacto con alimentos y la legislación alimentaria europea, concluyendo que los materiales activos desarrollados no presentan preocupación para la seguridad de los consumidores.
[CAT] En la present Tesi Doctoral s'han desenvolupat materials d'envasament actiu antimicrobià, a escala de laboratori i a escala semi-industrial amb l'objectiu de reduir la proliferació de la flora natural de la fruita pelada i tallada i estendre la seua vida útil. S'han desenvolupament diferents prototips per a la seua posterior aplicació industrial. Previ al desenvolupament dels materials actius, s'han seleccionat els agents actius mes idonis estudiant mitjançant assajos in vitro les propietats antimicrobianes d'agents actius volàtils, citral, hexanal i linalool i diferents mescles dels mateixos, enfront de diferents microorganismes típics de la deterioració de les fruites -floridures i llevats- concloent que l'efectivitat de la mescla dels tres és superior a la suma de l'efectivitat dels actius de forma individual. Així mateix, s'han seleccionat antimicrobians no volàtils, sorbat potàssic i benzoat sòdic, els quals son àmpliament empleats a l'industria alimentaria per les seues propietats antifúngiques. Amb els agents actius seleccionats, s'han desenvolupat pel·lícules monocapa de polipropilè (PP) amb diferents concentracions de la mescla activa, citral, hexanal i linalool, a escala laboratori, mitjançant tècniques d'extrusió, i pel·lícules bicapa a escala semi-industrial amb diferents espessors de capa activa mitjançant coextrusió. D'altra banda, s'han desenvolupat safates actives a escala semi-industrial mitjançant termoconformació de làmines obtingudes per coextrusió de compostos de PP i etil vinil acetat (EVA) amb sorbat potàssic o benzoat sòdic com a agents antimicrobians. S'han avaluat les propietats mecàniques, barrera i tèrmiques dels materials actius desenvolupats, així com la seua sellabilidad i transparència. En general, les propietats dels polímers no es van veure afectades de manera rellevant. No obstant això, les safates actives van perdre el seu caràcter transparent a causa de la incorporació dels agents actius no volàtils. S'ha estudiat la cinètica d'alliberament dels compostos actius volàtils i no volàtils a diferents temperatures, determinant els coeficients de difusió dels agents actius mitjançant l'ajust a models matemàtics de difusió basats en la Segona Llei de Fick. Entre els agents volàtils, l' hexanal va mostrar un major coeficient de difusió seguit de citral i linalool. D'altra banda, no va haver-hi a penes diferències en els coeficients de difusió del sorbat potàssic i benzoat sòdic, sent aquests del mateix ordre de magnitud. Igualment, s'han realitzat diferents experiments in vitro a diferents temperatures per determinar les propietats antimicrobianes dels materials desenvolupats. En general, els materials actius presenten una elevada capacitat antimicrobiana que es veu potenciada en augmentar la temperatura d'exposició. Una vegada avaluades les característiques dels materials desenvolupats s'han efectuat assajos d'envasament de taronja i pinya pelada i tallada amb la safata, la pel·lícula activa i la seva combinació (sistema d'envàs actiu). En general, el sistema d'envàs actiu va millorar la conservació de la fruita per un major temps, entre 2 i 7 dies per a la taronja i pinya respectivament, presentant una gran capacitat antimicrobiana i mantenint els paràmetres de qualitat de la fruita en nivells estables per un major temps. Finalment, s'ha estudiat la seguretat d'aquests materials d'acord a la legislació de materials en contacte amb aliments i la legislació alimentària europea, concloent que els materials actius desenvolupats no presenten preocupació per a la seguretat dels consumidors.
Lara Lledó, MI. (2016). Antimicrobial packaging system for minimally processed fruit [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/61388
TESIS
Premiado
Gibson, Gary Raymond. "Development of a high-speed sensing and detection system for automatic removal of packages with leaky seals from a high-speed food processing and packaging line." Thesis, Queensland University of Technology, 2009. https://eprints.qut.edu.au/48797/1/Gary_Gibson_Thesis.pdf.
Повний текст джерелаKuorwel, Kuorwel Kuai. "Incorporation of natural antimicrobial agents into starch-based material for food packaging." Thesis, 2011. https://vuir.vu.edu.au/21304/.
Повний текст джерела(5930420), Lei Xu. "INTERACTIONS OF HIGH VOLTAGE ATMOSPHERIC COLD PLASMA WITH MICROORGANISM AND PROTEIN IN FOOD SYSTEMS." Thesis, 2019.
Знайти повний текст джерелаMultiple studies have demonstrated atmospheric cold plasma (ACP) as an effective non-thermal technology for microbial decontamination, surface modification, and functionality alteration in food processing and packaging. ACP constitutes charged particles, such as positive and negative ions, electrons, quanta of electromagnetic radiation, and excited and non-excited molecules, which corresponds to its predominant reactive properties. However, in many of these applications, the interactions between plasma and the components in food matrix are not well-understood. The overall goals of this dissertation were to 1) evaluate the interactions between high voltage atmospheric cold plasma (HVACP) and microbes in liquid and semi-solid food; 2) investigate plasma transfer into semi-solid foods and determine the relationship between microbial inactivation and plasma transfer; 3) explore the interactions between plasma and proteins.
The first study explored the microbial (Salmonella enterica serovar Typhimurium, S. enterica) inactivation efficacy of HVACP. The physicochemical interactions between HVACP and biomolecules, including an enzyme (pectin methylesterase, PME), vitamin C and other components in orange juice (OJ) under different conditions was also evaluated. Both direct and indirect HVACP treatment of 25 mL OJ induced greater than a 5 log reduction in S. enterica following 30 s of treatment with air and MA65 gas with no storage. For 50 mL OJ, 120 s of direct HVACP treatment followed by 24 h storage achieved S. enterica reductions of 2.9 log in air and 4.7 log in MA65 gas. An indirect HVACP treatment of 120 s followed by 24 hours storage resulted in a 2.2 log reduction in air and a 3.8 log reduction in MA65. No significant (P < 0.05) Brix or pH change occurred following 120 s HVACP treatment. HVACP direct treatment reduced vitamin C content by 56% in air and PME activity by 74% in air and 82% in MA65. These results demonstrated that HVACP can significantly reduce Salmonella in OJ with minimal quality degradation.
The second study in this dissertation examined the penetration process of plasma into semi-solid food and the resulting microbial inactivation efficacy. Agar gels of various densities (0.25, 0.5, 1.0, and 2%) with a pH indicator were inoculated with S. enterica (107>CFU) and exposed directly (between the electrode) or indirectly (adjacent to the plasma field created between the two electrodes) to 90 kV at 60 Hz for up to 1.5 h. A long treatment time (1.5 h) caused sample temperature to increase 5~10 °C. The microbial analysis indicated a greater than 6 log10 (CFU) reduction (both with air and MA65) in the zone with a pH change. Inactivation of bioluminescence cells in the plasma penetrated zone confirmed that the plasma, and its generated reactive species, inactivate microbial as it penetrates into the gel. A two-minute HVACP direct treatment with air at 90 kV induced greater than 5 log10 (CFU) S. enterica reduction in applesauce.
The third study investigated the interactions between HVACP and protein, using bovine serum albumin (BSA) as a model protein. The physicochemical and structural alteration of BSA and its reaction mechanism, when subjected to HVACP, were investigated. After treating 10 mL of BSA solution (50 mg/mL) at 90 kV for 20, 40, or 60 min, we characterized structural alteration and side-group modification. FTIR spectroscopy, Raman spectroscopy, and circular dichroism analysis indicated protein unfolding and decreased secondary structure (25 % loss of α-helix, 12% loss of β-sheet) in HVACP treated BSA. Average particle size in the protein solutions increased from 10 nm to 113 µm, with a broader distribution after 60 min HVACP treatment indicating protein aggregation. SDS-PAGE and mass spectrometer analysis observed a formation of new peptides of 1 to 10 kDa, indicating that the plasma triggered peptide bond cleavage. Chemical analysis and mass spectrometer results confirmed the plasma modifications on the side chains of amino acids. This study reveals that HVACP treatment may effectively introduce structural alteration, protein aggregation, peptide cleavage, and side-group modification to proteins in aqueous conditions, through several physicochemical interactions between plasma reactive species (reactive oxygen species and reactive nitrogen species) and the proteins. This finding can be readily applied to other plasma-protein studies or applications in the food system, such as enzyme inactivation or protein-based film modifications.
Книги з теми "Food packaging systems"
Jafari, Seid Mahdi, and Ana Sanches Silva, eds. Releasing Systems in Active Food Packaging. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90299-5.
Повний текст джерелаPaine, Frank A. Modern Processing, Packaging and Distribution Systems for Food. Boston, MA: Springer US, 1995.
Знайти повний текст джерелаPaine, F. A. Modern processing, packaging and distribution systems for food. Glasgow: Blackie, 1994.
Знайти повний текст джерелаPaine, Frank A., ed. Modern Processing, Packaging and Distribution Systems for Food. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4684-8592-9.
Повний текст джерелаEllen, Wartella, Lichtenstein Alice H, Boon Caitlin S, Institute of Medicine (U.S.). Food and Nutrition Board, and National Academies Press (U.S.), eds. Front-of-package nutrition rating systems and symbols: Phase I report. Washington, D.C: National Academies Press, 2010.
Знайти повний текст джерелаJ, Lewis M. Physical properties of foods and food processing systems. Weinheim, Federal Republic of Germany: VCH, 1987.
Знайти повний текст джерелаEllen, Wartella, and Institute of Medicine (U.S.). Food and Nutrition Board, eds. Front-of-package nutrition rating systems and symbols: Promoting healthier choices. Washington, D.C: National Academies Press, 2012.
Знайти повний текст джерелаKerry, Joseph. Smart packaging technologies for fast moving consumer goods. Chichester, England: John Wiley, 2008.
Знайти повний текст джерелаYun, Chin-san. Sikpʻumyong yonggi pʻojang wŏllyo mulchil kwalli chʻegye kuchʻuk yŏnʼgu: Yonggi pʻojang wŏllyo mulchil ŭi anjŏnsŏng pʻyŏngka mit chaejilbyŏl punsŏkpŏp haesŏlsŏ kaebal = Study on the risk management system of food contact substances : Evaluation of safety of packaging materials and development of its analysis and handbooks. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.
Знайти повний текст джерелаV, Chambers James, Nelson Philip E, and Food Processors Institute (Washington, D.C.), eds. Principles of aseptic processing and packaging: [edited by James V. Chambers, Philip E. Nelson. 2nd ed. Washington, D.C: Food Processors Institute, 1993.
Знайти повний текст джерелаЧастини книг з теми "Food packaging systems"
Bhardwaj, Aastha, Nitya Sharma, Vasudha Sharma, Tanweer Alam, and Syed Shafia. "Smart Food Packaging Systems." In Smart and Sustainable Food Technologies, 235–60. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-1746-2_8.
Повний текст джерелаPaine, Frank A. "Aseptic packaging." In Modern Processing, Packaging and Distribution Systems for Food, 20–35. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_2.
Повний текст джерелаIrkin, Reyhan. "Food Packaging Systems with Antimicrobial Agents." In Food Safety and Protection, 431–57. Boca Raton : CRC Press, [2017]: CRC Press, 2017. http://dx.doi.org/10.1201/9781315153414-13.
Повний текст джерелаVignali, Giuseppe. "Life-Cycle Assessment of Food-Packaging Systems." In Environmental Footprints of Packaging, 1–22. Singapore: Springer Singapore, 2015. http://dx.doi.org/10.1007/978-981-287-913-4_1.
Повний текст джерелаTwede, Diana, and Bruce Harte. "Logistical Packaging for Food Marketing Systems." In Food and Beverage Packaging Technology, 85–105. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444392180.ch4.
Повний текст джерелаChandla, Narender K., Venus Bansal, Gopika Talwar, Santosh K. Mishra, and Sunil K. Khatkar. "Novel Packaging Systems for Food Preservation." In Novel Strategies to Improve Shelf-Life and Quality of Foods, 249–74. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003010272-15.
Повний текст джерелаGriffin, Roger C. "Retortable plastic packaging." In Modern Processing, Packaging and Distribution Systems for Food, 1–19. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_1.
Повний текст джерелаInns, Richard. "Modified atmosphere packaging." In Modern Processing, Packaging and Distribution Systems for Food, 36–51. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_3.
Повний текст джерелаKarjalainen, Loa. "Packaging of carbonated beverages." In Modern Processing, Packaging and Distribution Systems for Food, 110–31. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_7.
Повний текст джерелаFlory, Ingrid. "Packaging for consumer convenience." In Modern Processing, Packaging and Distribution Systems for Food, 146–60. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4684-8592-9_9.
Повний текст джерелаТези доповідей конференцій з теми "Food packaging systems"
Chang, Zhe, Jenneke Heising, and Matthijs Dekker. "Antioxidant and antimicrobial active packaging systems." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.
Повний текст джерелаMarjudi, Suziyanti, Riza Sulaiman, Mohd Fahmi Mohamad Amran, Saliyah Kahar, and Khairul Annuar Abdullah. "A study on CAD systems for food packaging." In 2011 IEEE Conference on Open Systems (ICOS). IEEE, 2011. http://dx.doi.org/10.1109/icos.2011.6079277.
Повний текст джерелаSerio, Michael, Erik Kroo, Elizabeth Florczak, Marek Wójtowicz, Kanapathipillai Wignarajah, John Hogan, and John Fisher. "Pyrolysis of Mixed Solid Food, Paper, and Packaging Wastes." In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2008. http://dx.doi.org/10.4271/2008-01-2050.
Повний текст джерелаKocetkovs, Vjaceslavs, and Sandra Muizniece-Brasava. "Consumer awareness and attitudes towards active and intelligent packaging systems in the Latvian market." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.025.
Повний текст джерелаOddershede, Astrid Maria, cristian andres mejias, and Luis Quezada. "AHP MODEL FOR SELECTING PACKAGING SYSTEMS IN FOOD INDUSTRY." In International Symposium on the Analytic Hierarchy Process. Creative Decisions Foundation, 2016. http://dx.doi.org/10.13033/isahp.y2016.020.
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 джерелаЗвіти організацій з теми "Food packaging systems"
Connors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery, et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.
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Повний текст джерелаRahimipour, Shai, and David Donovan. Renewable, long-term, antimicrobial surface treatments through dopamine-mediated binding of peptidoglycan hydrolases. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597930.bard.
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