APPLICATION OF ACTIVE PACKAGING IN FOODS - A REVIEW

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

PAYAN M.; HAMEDI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:38 Page(s): 49-68

Download Full-Text

Persian Verion

View:

12,261

Download:

Cites:

Information Journal Paper

Title

APPLICATION OF ACTIVE PACKAGING IN FOODS - A REVIEW

Author(s)

PAYAN M. | HAMEDI M. | Issue Writer Certificate

Keywords

ACTIVE PACKAGINGQ2

FOOD PRESERVATIONQ2

SHELF-LIFEQ2

SCAVENGERSQ2

SELF-HEATINGQ2

Abstract

ACTIVE PACKAGING is one of the innovative food packaging concepts which has been introduced to market as a reply to continuous changes in consumers demands. ACTIVE PACKAGING modifies the packaging atmosphere condition in such a desirable way that results in SHELF-LIFE increase.In contrast to the traditional concept that packaging should preserve the quality of the product with minimal product/packaging interaction, new developments achieved in the last decades considers the benefits of interactions between package and product. Active modified packaging has been used for FOOD PRESERVATION over the last twenty five years specially in Japan and USA. The application of different kinds of this package is developing continuously.ACTIVE PACKAGING includes additives that can maintain the freshness of the product and have different potentialities. Active agents are in contact with food stuffs directly or indirectly and can be in the forms of oxygen and carbon dioxide SCAVENGERS, moisture and ethylene removers or emit ethanol and flavors.Those with the ability to change physical properties like SELF-HEATING or cooling are also considered an active package.Active packages have been used for a variety of food stuffs such as cakes, pizzas, fresh dough, cheese, meats and its products, fruits, breads etc.

Cites

No record.

References

No record.

Cite

APA: Copy

PAYAN, M., & HAMEDI, M.. (2013). APPLICATION OF ACTIVE PACKAGING IN FOODS - A REVIEW. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(38), 49-68. SID. https://sid.ir/paper/72119/en

Vancouver: Copy

PAYAN M., HAMEDI M.. APPLICATION OF ACTIVE PACKAGING IN FOODS - A REVIEW. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(38):49-68. Available from: https://sid.ir/paper/72119/en

IEEE: Copy

M. PAYAN, and M. HAMEDI, “APPLICATION OF ACTIVE PACKAGING IN FOODS - A REVIEW,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 38, pp. 49–68, 2013, [Online]. Available: https://sid.ir/paper/72119/en

Related Journal Papers