Food Quality Preservation by Means of Free Oxygen Absorber
نویسندگان
چکیده
منابع مشابه
Oxygen absorbers in food preservation: a review.
The preservation of packaged food against oxidative degradation is essential to establish and improve food shelf life, customer acceptability, and increase food security. Oxygen absorbers have an important role in the removal of dissolved oxygen, preserving the colour, texture and aroma of different food products, and importantly inhibition of food spoilage microbes. Active packaging technology...
متن کاملFood Preservation by Irradiation
The subject of assay standardization and quality control was considered at length in two round-table discussion sessions, one on assay design, standardization and within laboratory quality control and one on external quality control, arranged in co-operation with the World Health Organization Special Programme of Research in Human Reproduction. These sessions evoked much interest and the import...
متن کاملApplications of Essential Oils in Food Preservation
Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. Because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. Currently, there is a strong debate about the safety...
متن کاملPreservation of food items by irradiation process
Two types of radiations are used for preservation. They are ionizing radiations such as cathode and gamma rays and nonionizing radiation such as infrared and UV rays. The latter two have poor penetration and bactericidal properties. Ionizing radiations act by disrupting progeny cycles of pathogenic microorganisms by destroying DNA/RNA cycles. Thus, it enhances shelf-life of food and reduces mic...
متن کاملIrradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1979
ISSN: 1884-2003
DOI: 10.5650/jos1956.28.45