Download Active Packaging for Food Applications by Aaron L. Brody PDF

By Aaron L. Brody

ISBN-10: 1587160455

ISBN-13: 9781587160455

According to hundreds of thousands of citations from peer-reviewed, alternate, advertisement, and patent literature and interviews with those that have labored within the laboratory, in pilot crops, and in construction, energetic Packaging for nutrients functions presents a cutting-edge advisor to realizing and using those applied sciences. The publication highlights applied sciences which are at the moment in advertisement use or have the aptitude to turn into advertisement, together with oxygen scavenging, moisture keep watch over, ethylene removing from clean nutrition, antimicrobials, scent elimination, and aroma emission. furthermore, it explores the professionals and cons keen on utilizing antimicrobial brokers in package deal fabrics. energetic Packaging for meals functions provide you with an in depth advisor and connection with the applied sciences - and their purposes - thinking about improving meals and beverage upkeep.

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Extra resources for Active Packaging for Food Applications

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1990. ” Food Engineering International, 15(8):51. Bloch, Felix. 1965. S. Patent 3,169,068. February 9. Brody, A. L. 1999. “Oxygen Scavenging Packaging: Where Are We? ” Proceedings of “Oxygen Absorbers: 2000 and Beyond” Conference, Chicago, Illinois, George O. , Appleton, Wisconsin. June. Cochran, Alexander, Rickworth Folland, James William Nicholas, and Melvin E. R. Robinson. 1989. 6, Publication number 0 301 719. February 1. , Rickworth Folland, James W. Nicholas, and Melvin E. R. Robinson. 1991.

Some bakery goods, bacon bits, fresh pasta, etc. , coated or laminated paperboard folding cartons, such as for unit-portion roasted and ground coffee packages) Although mechanical oxygen removal is effective in reducing the rate of oxidative deterioration, it is a one-time action. As much of the oxygen as possible is removed in this single action, and the residual oxygen, however low, is present and available to react with the food. When residual oxygen is present it will react with the food, usually in an adverse manner.

Almost simultaneously with the idea of protecting against phenolic browning of dry foods by removing residual oxygen, the notion of in-package glucose oxidase/catalase reactions was born. The initial action of the enzyme glucose oxidase is with residual quantities of ©2001 CRC Press LLC 03_Tecnomic_Brody_183011 5/9/01 10:04 PM Page 40 glucose, a reducing sugar active in the nonenzymatic, nonoxidative Maillard browning reactions. Since highly reactive hydrogen peroxide is produced by glucose oxidase, it must be removed by catalase, which breaks it into water and oxygen.

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