Empaque de Alimentos

Organic Cultivation of Mangoes

  The mango grows best in tropical summer rain regions, at temperatures between 24°C and 28°C. Despite being fully foliated, the trees are remarkably resistant against drying out. A dry period or cooler temperatures enliven the blossoming and the production of mangoes. A period of...
Franz Augstburger
Jörn Berger
Udo Censkowsky
Petra Heid
Joachim Milz
Christine Streit.
Naturland e.V.

Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage

Polymeric packaging protects food during storage and transportation, and withstands mechanical and thermal stresses from high-temperature conventional retort or microwave-assisted food processing treatments. Chemical compounds that are incorporated within polymeric packaging materials to improve...
Kanishka Bhunia
Shyam S. Sablani
Juming Tang
Barbara Rasco
Comprehensive Reviews in Food Science and Food Safety

Packaging for Organic Foods

This guide helps exporters, packers and processors to understand packaging for organic food. Businesses in developing countries, particularly micro and small ones, often lack comprehensive information on market requirements set by importers. This guide on packaging for organic products will help...
Rajiv Dhar
Kathrin Seidel
International Trade Centre

Efecto del empaque en la estabilidad del color de pulpa de fresa pasteurizada

  La necesidad de abrir mercados con productos más estables a condiciones de almacenamiento es un reto para la industria de alimentos, de ahí el uso de los sistemas de empaque. Este estudio evaluó el empaque flexible de alta barrera al oxígeno (laminado BOPA/EVOH/...
Claudia E. Restrepo
Lucas Penagos
Jairo H. Patiño
Ana C. Botero
Revista Alimentos Hoy

Effect of Packaging and Storage Temperature on the Shelf Life of Crisps from four Kenyan Potato Cultivars

  Potato crisps are known to absorb high amounts of processing oil that may undergo oxidation and hydrolysis during storage, depending on packaging and storage temperature. These changes may, however, have profound effects and impact negatively on product acceptability. This study was...
George O. Abong
Michael W. Okoth
Jasper K. Imungi
Jackson N. Kabira
American Journal of Food Technology

Influence of film and modified atmosphere on sensory quality of roasted apple cv. Reineta

The aim of this study was to determine the influence of film type and modified atmosphere on the sensory quality of roasted apple cv. Reineta. Roasted apples were packaged using two different films, LORE 90 COOK and CN 300, under two different modified atmosphere conditions, Extendapak 1® (...
V. Marcelo
J. B. Valenciano
M. Guerra
J. A. Boto
Spanish Journal of Agricultural Research

Irradiation and Packaging-Food Safety Aspects and Shelf Life Extension of Solar Dried Garlic (Allium sativum) Powder

Influence of gamma irradiation and packaging material on physicochemical characteristics (moisture, protein, ascorbic acid, pH, mineral contents and browning value) and shelf life extension of garlic powder was investigated. Garlic cloves were meshed with skin, dried in solar dryer and then ground...
Amal Nizakat Bibi
Amal Badshah Khattak
Aurang Zeb
Zahid Mehmood
American Journal of Food Technology

Good Manufacturing Practice for the Manufacture of Paper and Board for Food Contact

CEPI is publishing this document as there is a need to provide papermaking Good Manufacturing Practice in order to complement the contents of the recently published Industry Guideline1. The document contains a number of new concepts and methodologies, the detailed operation of which may be...
CEPI
CEPI

Packaging materials

The following are among the more important general requirements and functions of food packaging materials/ containers: they must be non-toxic and compatible with the specific foods; sanitary protection; moisture and fat protection; gas and odour protection; light...
Mircea Enachescu Dauthy
FAO Agricultural Services Bulletin

Fruit and vegetable processing

The publication starts with describing the general properties of fruits and vegetables, their chemical composition and nutritional values. Following a presentation of the factors that affect the deterioration of fruits and vegetables, various methods, traditional as well as modern for...
Mircea Enachescu Dauthy
FAO