Les produits alimentaires "frais" nécessitent des emballages technologiquement plus complexes.

Fresh foods require technologically superior packaging.

Type d'article : Article

Résumé

Newer scavenging techniques are being applied to refrigerated cooked foods to provide improved safety. Use of ozone can increase effectiveness. Other treatments, including lactic acid-producing bacteria as a treatment and as a polymeric component, are starting to be used as well. Using antimicrobial agents within films can be very effective, particularly if water from the food is used to trigger release of antimicrobial treatments. Some of the antimicrobial materials include zeolite and propylene oxides as components of packaging.

Détails

Titre original : Fresh foods require technologically superior packaging.
Identifiant de la fiche : 1999-2562
Langues : Anglais
Source : J. Food Technol. - vol. 52 - n. 10
Date d'édition : 10/1998
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens

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Indexation

Thèmes : Emballage;
Conteneurs et emballages
Mots-clés : Produit alimentaire; Atmosphère modifiée; Microbiologie; Traitement; Produit frais; Emballage