17 results for “Food Packaging”

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EditorialOpen accessIn the abstractThe Food Additives Nitrite and Nitrate and Microbiological Safety of Food ProductsStefanie Müller-Herbst, Anna Mühlig, Jan Kabisch et al.In Germany, raw sausages are typically produced according to a technology referred to as hurdle technology (Leistner, 2000). The combination of several stressful conditions should successfully inhibit growth and survival of pathogenic bacteria, which can be regularly found in raw pork or beef material (Mataragas et al., 2008; Rhoades et al., 2009). Hurdles applied during raw sausage fermentation are the … …Current Research in Microbiology, Vol. 6, Issue 1 · 29 Jun 2015 · 10,378 accessesView PDF Cite

Research ArticleOpen accessIn the abstractMODELING ISOSTERIC HEAT OF BANANA FOAM MAT USING NEURAL NETWORK APPROACHPreeda Prakotmak, Hataitep Wongsuwan, Somchart Soponronnarit, Somkiat PrachayawarakornInformation on the adsorption isotherm and the thermodynamic properties can assist in optimizing food processing operations such as drying, packaging and storage in the assessment of the quality of food. In this study, an Artificial Neural Network (ANN) was used for modelling the water activity/Equilibrium Relative Humidity (ERH) of banana foam mat under a range of values of the Experimental … …American Journal of Applied Sciences, Vol. 11, Issue 8 · 13 May 2014 · 6,945 accessesView PDF Cite

Research ArticleOpen accessIn the abstractEnvironmental Ethics in Governing Recycled Material Styrofoam for Building Human HabitatRavichandran Moorthy, Kartini Aboo Talib Khalid, Suhana SaadStyrofoam is extensively used in food packaging businesses throughout the world. Its light weight makes it a favorite food package for entrepreneurs in food businesses. However, unlike its content, the food, which decomposed easily after some time, Styrofoam remains un-decomposed due to its oil-based structure. This study discusses the prospects of re-utilization of Styrofoam as environmentally friendly recycled material. This … …American Journal of Environmental Sciences, Vol. 8, Issue 6 · 28 Dec 2012 · 8,147 accessesView PDF Cite

Research ArticleOpen accessIn the abstractThe Application of Local Wisdom for Production of Condiment Isan' Food Ingredient into CommercialNitchapanrawee PhengpholProblem statement: The problem of the research derives from a lack of study and understanding about the production of condiment Isan food and ingredients being introduced into commercial, even though Isan food is popular among consumers widespread both inside and outside the country. The government introduced a policy to expand trade to create an export value of Isan products. The … …American Journal of Applied Sciences, Vol. 8, Issue 12 · 10 Oct 2011 · 7,217 accessesView PDF Cite

Research ArticleOpen accessIn the abstractThe Application of Local Wisdom for Production of Condiment Isan’ Food Ingredient into CommercialNitchapanrawee Phengphol, Songkoon Chantachon, Phaibool BoonchaiProblem statement: The problem of research is derived from a lack of study and understanding about the production of condiment Isan food and ingredients being introduced into commercial, even though Isan food is popular among consumers, widespread both inside and outside the country. The government introduced a policy to expand trade to create an export value of Isan products. The … …Journal of Social Sciences, Vol. 7, Issue 4 · 10 Aug 2011 · 8,110 accessesView PDF Cite

Research ArticleOpen accessIn the abstractPhotocatalytic Activity and Antibacterial Behavior of Fe3+-Doped TiO2/SnO2 NanoparticlesLek Sikong, Budsabakorn Kongreong, Duangporn Kantachote, Weerawan SutthisripokProblem statement: Since bacteria mainly causes damage on fresh vegetables and fruits during transportation to market, anti-bacterial TiO2 photocatalyst was applied for their packaging films. However, it has been known that pure TiO2 exhibits low photocatalytic property due to rapid recombination of photo-activated electrons and holes. Doping with metal or metal oxide shows the improvement of photocatalytic activity and disinfection … …Energy Research Journal, Vol. 1, Issue 2 · 31 Oct 2010 · 15,233 accessesView PDF Cite

Research ArticleOpen accessAll words, across the recordThe Utilization of Red Cabbage Extract (Brassica oleracea) in the Production of Avocado (Persea americana Mill) Freshness Indicator as Smart Packaging ElementAndi Dirpan, Muspirah Djalal, Riskawanti Rahman, Jalil GenisaThis research aimed to study and produce smart packaging indicator by utilizing red cabbage extract which could be applied to avocados. The research was conducted in a laboratory with the following stages; making red cabbage extract, preparing color indicator and applying it to smart packaging. The results showed that the soaking time and pH of the red cabbage extract solution … …OnLine Journal of Biological Sciences, Vol. 21, Issue 3 · 30 Sep 2021 · 7,341 accessesView PDF Cite