The shelf life of perishable foods as meat, poultry, fish, fruit, vegetables and fresh cerealbased products is limited by various factors that generally bring to changes in odor, flavor, color and texture until to their complete unacceptability. Packaging is the main tool to pre‐ vent product deterioration and prolong its shelf life. The package protects the food against physical, chemical and ...

BACKGROUND/OBJECTIVES Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to ...

The insect growth regulator methoprene can be mixed into the matrix used to comprise bags and other packaging materials. Different methodologies were utilized to evaluate the efficacy of different types of methoprene-treated packaging towards Tribolium castaneum (Herbst), the red flour beetle, and T. confusum Jacquelin duVal, the confused flour beetle, two common insect species that infest stor...

The increase in plastic recycling is an essential pre-requisite for the transition to a circular economy. Polystyrene (PS) low diffusive polymer and therefore promising candidate back into food contact similar polyethylene terephthalate (PET). However, such of PS cups has been not established date on commercial scale. Even if desired, health consumer must be at risk. As consequence, processes g...