Search results for "packaging"
showing 10 items of 256 documents
Method of quantitative analysis of filler dispersion in composite systems with spherical inclusions
2011
In this work, a quantitative analysis method for the estimation of filler dispersion degree of filler particles in composite systems is presented and described. According to the procedure offered dispersion of filler particles of any form is associated with their area and the dispersion parameter D is defined as the probability to fall in a certain range of the particle area distribution. The method has been applied to both model and real systems characterized by different dispersion levels and various filler content. Final results highlight that for the case of better filler dispersion, the characteristic parameter, D, increases, since the quantity of filler particles having identical area…
Importance of surface tension characterization for food, pharmaceutical and packaging products: a review.
2006
This article reviews the various theoretical approaches that have been developed for determination of the surface tension of solids, and the applications to food industrial products. The surface tension of a solid is a characteristic of surface properties and interfacial interactions such as adsorption, wetting or adhesion. The knowledge of surface tension is thus of great interest for every domain involved in understanding these mechanisms, which recover a lot of industrial investigations. Indeed, it is the case for the packaging industry, the food materials science, the biomedical applications and the pharmaceutical products, cleaning, adhesive technology, painting, coating and more gener…
Improvement of plum storage with modified atmosphere packaging
2010
Post-harvest supply chain is a critical point for agro-food marketing. The management of freshness in the storage is fundamental to maintain high profits in the agro-food sector to improve the distribution and to respond to retailers and consumers' requirements. Plums are considered to have a climacteric-ripening pattern, in which ethylene is the hormone responsible for ripening. Modified atmosphere (MA) storage is a method helpful to maintain the natural quality of fruits. MA added to low temperatures influence fruit metabolism and reduce ethylene production, weight losses, hardness of pulp, preserving vitamins and organic acids. The objective of this study was to increase the condition of…
Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena …
2016
Quality and shelf-life of whole and filleted Coryphaena hippurus, stored with modified atmosphere packaging (MAP) and natural antioxidants from halophytes (HAL), were investigated. Fillets were divided into control, simply sealed in trays; MAP, preserved by modified atmosphere (45% CO2, 50% N-2, 5% O-2); and MAP-HAL, pretreated with antioxidants and preserved by MAP. Whole and filleted fish were stored at -1 +/- 0.5 degrees C for 18days. The quality of the samples was analyzed at the time of packaging and after 3, 6, 9, 12, 15, and 18days. The MAP and MAP-HAL groups maintained the best sensorial profile, pH, and drip loss with respect to the untreated fillets. Higher levels of total volatil…
Virus entéricos humanos en alimentos: detección y métodos de inactivación
2020
[ES] Los principales patógenos víricos que podemos adquirir ingiriendo alimentos contaminados son los norovirus, el virus de la hepatitis A y el virus de la hepatitis E que se propagan principalmente a través de la vía fecal oral. En los últimos años, la incidencia de brotes de transmisión alimentaria causados por estos patógenos ha experimentado un aumento considerable, en parte debido al comercio globalizado y a los cambios en los hábitos de consumo. Las matrices alimentarias que mayor riesgo representan para el consumidor son los moluscos bivalvos, vegetales de IV gama, frutas tipo baya y platos listos para comer. Actualmente las técnicas moleculares son las más habituales para la detecc…
ECO-PACKAGING ALIMENTARE
2009
Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
2007
Aim: To determine the lactic acid bacteria (LAB) implicated in bloating spoilage of vacuum-packed and refrigerated meat products. Methods and Results: A total of 18 samples corresponding to four types of meat products, with and without spoilage symptoms, were studied. In all, 387 colonies growing on de Man, Rogosa and Sharpe, yeast glucose lactose peptone and trypticase soy yeast extract plates were identified by internal spacer region (ISR), ISR-restriction fragment length polymorphism and rapid amplified ribosomal DNA restriction analysis profiles as Lactobacillus (37%), Leuconostoc (43%), Carnobacterium (11%), Enterococcus (4%) and Lactococcus (2%). Leuconostoc mesenteroides dominated …
Introduire un nouveau langage produit: une comparaison des codes visuels des vins de Bordeaux et de la Barossa
2015
International audience; Cette recherche étudie comment la Barossa Valley a introduit de nouveaux codes visuels sur une catégorie de produits connue pour être peu innovante en matière de design. Une analyse de contenu de 167 étiquettes de vins montre que les vins australiens innovent en choisissant des thèmes et des styles d'illustration nouveaux sur la catégorie mais conservent certains codes visuels classiques en matière de composition, typographie et couleurs. L'analyse sémiotique permet de vérifier que les nouveaux thèmes et styles d'illustrations portent des signifiés cohérents avec la catégorie de produits. Les résultats indiquent que les vins de la Barossa ont innové en matière de des…
Nuove prospettive di impiego degli oli essenziali incorporati in materiali polimerici: sviluppo di "packaging" antimicrobici
2015
Le nuove prospettive di impiego degli oli essenziali e dei loro componenti incorporati in sistemi polimerici aprono nuovi orizzonti nella progettazione di superfici e imballaggi alimentari attivi finalizzati al controllo della crescita microbica. Film rivestiti o impregnati con oli essenziali, in grado di interfacciarsi con l'ambiente circostante e di rilasciare le molecole attive, potrebbero contribuire ad un sostanziale miglioramento del prodotto in termini di sicurezza, shelf-life e conservazione.
Take away antispreco. Per un nuovo stile di vita - WASTE-FREE TAKEAWAY FOR A NEW KIND OF LIFE STYLE
2008
Il testo nasce per promuovere e sensibilizzare il tema dei consumi, dei comportamenti responsabili e sostenibili. I nuovi progetti propongono nuovi packaging progettati per portare a casa il cibo e il vino non finiti al ristorante ed essere nuovamente apprezzati il giorno successivo, accettando senza imbarazzo un'abitudine in uso nei ristoranti di alcuni Stati Europei e degli Stati Uniti. This paper is focused to promote the issue of the consumption and of the responsible and sustainable behaviours. The new projects propose new packaging designed to bring home the food and the wine not finished at the restaurant, that can be appreciated again the next day, accepting without embarrassment th…