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): Food packaging technology (Vol. I). VCH Publishers Inc., Weinheim, Cambridge, New York, pp. 269–294. Multon J.L. Food packaging technology

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The paper presents results of comparative investigations of packaging materials and packages made by thermoforming of polystyrene ribbon, polypropylene compound ribbon and co-extruded multi-layer ribbon containing polypropylene layer, barrier layer and polypropylene layer. The investigations have established that polypropylene compound packaging has much better characteristics, and particularly the one made of co-extruded multi-layer ribbon. In this way a better protection is provided for the packed content. Polypropylene package ensures the conditions of sterilization at temperatures up to 121 °C.

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assessments of wine and spirits packaging at the product and the municipal scale: a Toronto, Canada case study . J. Clean. Prod. , 44 , 143 – 151 . Dombre

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Abstract  

The novel film structure of corn-zein coated on polypropylene (PP) synthetic film for packaging industry was developed to examine the feasibility of resulting coated films as an alternative water barrier performance for food packaging. The effects of coating formulation (solvent, corn-zein, plasticizer concentration and plasticizer type) on final properties of films were observed. Corn-zein is the most important protein of corn and has good film forming property. Composites structures of PP films coated with corn-zein were obtained through a simple solvent casting method. Polyethylene glycol (PEG) and glycerol (GLY) were used as plasticizer to increase film flexibility. Statistical analysis based on full factorial design was performed to observe coating formulation effects. The high water vapour barriers were obtained for films coated with coating formulation consisting of higher amounts of corn-zein plasticized by GLY. The lower glass transition temperatures (T g) of films were obtained by plasticization of films and T g decreased by increasing plasticizer content. The statistical analysis defined the key parameters of coating formulation that had major effects on the final properties of coated PP films as corn-zein, plasticizer concentration and plasticizer type. In conclusion, corn-zein coatings could have potential as an alternative to conventional synthetic polymers used in composite multilayer structures for food packaging applications.

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Brown , D. (1993): Plastics packaging of food products: the environmental dimension. Trends Food Sci. Tech. , 4 , 294–300. Brown D

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Acta Alimentaria
Authors: I. Mohammadpour, R. Ahmadkhaniha, M. Zare Jeddi, and N. Rastkari

materials and articles intended to come into contact with food. Commission Regulation (EC) No 2023/2006 of 22 December 2006 OJ L 384, 29.12. 2006 , 75 – 78 . INSO ( 2015 ): Packaging –Fiber board boxes for food –Chemical

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. E TEMADI , H. , R EZAEI , M. , K ENARI , A.M.A. & H OSSEINI , S.F. ( 2013 ): Combined effect of vacuum packaging and sodium acetate dip treatment on shelf life extension of rainbow trout (Oncorhynchus mykiss) during refrigerated storage

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, S., Paunovic, L. & Radisic, D. (1991): The fate of L. monocytogenes in fermented sausages and in vacuum packaged frankfurters. J. Fd Protect. , 54 , 418-417. The fate of L. monocytogenes in fermented sausages and in

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package leaflet: a survey on the use of colour, print size and layout. Pharmacological Research, 43, 437–443. Bernardini , C., Ambrogi , V., Perioli , L. (2003) Drugs and non-medical products sold in

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References Ahvenainen , R. , Skyttä , E. & Kivikataja , R. L. ( 1990 ): The influence of modified atmosphere packaging on the quality

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