Food Packaging Science and Technology

Lee, Dong Sun; Yam, Kit L.; Piergiovanni, Luciano

doi:10.1201/9781439894071

Cited by 142 publications

(109 citation statements)

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“…Gas exchange between inside and outside the trays was determined by several factors: gases partial pressure and differences in the partial pressure on both sides of the film, storage temperature and relative humidity, but also top film type, thickness and its gas permeability (Lee et al, 2008;De Palo et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Section: Resultsmentioning

confidence: 99%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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“…Such technology provides high production rates at economical and flexible mechanism, and enables realizing a flexible single-dose packaging, made with polymeric materials (Lee et al, 2008). These materials (like Ethylene Vinyl Alcohol, EVOH, or Ethylene Vinyl Acetate, EVA) have almost completely substituted the cellulosic ones, thus allowing the reduction of food aroma losses through the packaging, and increasing the shelf life of food products (Peychès-Bach et al, 2009).…”

Section: The Context: Innovation In the Food Packaging Industrymentioning

confidence: 99%

Successful new product development in the food packaging industry: evidence from a case study

Bigliardi¹,

Bottani²,

Montanari³

et al. 2011

Int. J. Eng. Sci. Tech

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The relevance of product innovations and new product development for the competitive performance of firms and for the longterm economic growth is a known and recognized topic. In the context of the food industry, process and product innovations are usually the result of cross-discipline ideas, involving, for instance, biology, chemistry, technology, engineering, nutrition and law. Furthermore, the food industry suffers from the fact that the benefits of innovations are often not evident at the manufacturing stage. This paper analyzes a successful case of product innovation, in the context of the Italian food industry. The analysis is proposed in the form of a case study-based research, which was carried out through a questionnaire survey and some field interviews with managers of a food company located in Northern Italy. Specifically, the company selected operates as a packaging manufacturer, providing plants, equipments and sachets for food and drink packaging. The study focuses on the development of a new product, which the company has recently launched on the market in response to the needs of packaging liquid, viscous or creamy foods. By presenting a successful case study, this paper aims to highlight the strengths and weaknesses of the new product development process undertaken by the company (i.e., from the idea of the new product to the launch on the market and patent). At the same time, results presented provide useful guidelines for new product development processes in the food context.

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“…They are called as apong in Adi, Laopani in Aka, ijasuijang in Naga, jumai by Bodos, jou by Meches and dimasas, bankchung in Mongpa, Chi in lepcha, morpo by mikris, zu by Tiwas, apong by Mishings, suze by Deoris, laopani and mod by some other tribal communities of Northeast India (Deka and Sarma, 2010). These products are similar to shaosingiji and laochao of China, sake of Japan, brem bali, tape-ketan and tapuy of Indonesia, khaomak of Thailand, chongju and takju of Korea and tapai pulul of Malaysia (Lee CH, 2009), ruou de or ruou nepin Vietnam, Makgeolli in Korea (Kim, et al, 2013, Dung, 2004 etc. In India, an alcoholic beverage called sura, distilled from rice, was in use between 3000 and 2000 B.C.…”

Section: Issn: 2319-7706 Volume 7 Number 02 (2018)mentioning

confidence: 99%