Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 44, Issue 3, Pages 185-193Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408690490441578
Keywords
active packaging; food packaging; food safety; food quality; shelf life
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Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and,food related applications are presented. The effects of active packaging systems on food quality and safety are cited.
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