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The Rate Of Lipid Oxidation Of A Product Model System Packaged In Antioxidant Impregnated Laminate Film Structures
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Book Synopsis The Rate of Lipid Oxidation of a Product Model System Packaged in Antioxidant Impregnated Laminate Film Structures by : Youn Suk Lee
Download or read book The Rate of Lipid Oxidation of a Product Model System Packaged in Antioxidant Impregnated Laminate Film Structures written by Youn Suk Lee and published by . This book was released on 1999 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Mass Transfer of {u01CC}-tocopherol (Vitamin E) from a Multilayer Laminate Structure and Its Influence on Product Stability by : Ju-Fen Lin
Download or read book Mass Transfer of {u01CC}-tocopherol (Vitamin E) from a Multilayer Laminate Structure and Its Influence on Product Stability written by Ju-Fen Lin and published by . This book was released on 1996 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Antimicrobial Food Packaging by : Jorge Barros-Velazquez
Download or read book Antimicrobial Food Packaging written by Jorge Barros-Velazquez and published by Academic Press. This book was released on 2015-12-27 with total page 678 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain. Presents the science behind anti-microbial packaging and films reflecting advancements in chemistry, microbiology, and food science Includes the most up-to-date information on regulatory aspects, consumer acceptance, research trends, cost analysis, risk analysis and quality control Discusses the uses of natural and unnatural compounds for food safety and defense
Book Synopsis Lipid Oxidation by : Edwin Nessim Frankel
Download or read book Lipid Oxidation written by Edwin Nessim Frankel and published by Woodhead Publishing Limited. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds formed cause rancidity, decreasing the quality of foods containing lipids as well as foods in which oils are used as ingredients. Products of lipid oxidation have been implicated in many vital biological reactions, and there is accumulating evidence that free radicals and reactive oxygen species participate in tissue injuries and in degenerative diseases. No one is better qualified to review this subject than Edwin Frankel, and this is likely to become the standard work on the subject.
Book Synopsis Understanding Lipid Oxidation in Low-moisture Food by : Leann M. Barden
Download or read book Understanding Lipid Oxidation in Low-moisture Food written by Leann M. Barden and published by . This book was released on 2014 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Low-moisture snacks account for much of the saturated fat in the diet, making them a key target for improving consumers' health. However, it is not currently feasible to maintain the same shelf life when replacing saturated fats with unsaturated fats in these products. The first study characterized the microstructure of a low-moisture cracker model system and determined the impact of iron, chelators, and free fatty acids (FFA) on lipid oxidation kinetics. Confocal microscopy showed that lipids form a continuous layer surrounding the small and/or minimally gelatinized starch granules. Lipid-starch, lipid-air, and starch-lipid-protein interfaces all existed. Oxidation studies showed a large difference between the rates of hydroperoxide and headspace hexanal formation in crackers. Crackers containing 10X the usual amount of reduced iron were as oxidatively stable as the control. FFA decreased hexanal lag phases only when added at concentrations greater than 1.0% (w/w) of the total lipid weight. Metal chelators (citric acid, desferoxamine, and ethylenediaminetetraacetic acid) were mildly effective at extending the headspace hexanal lag phage. These results suggested that transition metals were not as strongly prooxidative in the crackers as they are in oil-in-water emulsions and bulk oil. The second study examined antioxidant efficacy in the low-moisture cracker model system. Rosmarinic acid esters of varying polarity exhibited different partitioning behavior (viewed with confocal microscopy) and antioxidant activity. Surprisingly, the 20-carbon ester of rosmarinic acid exhibited the strongest antioxidant activity as determined by lipid hydroperoxides and headspace hexanal generation compared to oil-in-water emulsions where the 20-carbon ester is a very poor antioxidant. Degradation of the 20-carbon ester was slower than the other rosmarinic acid derivative's as determined by HPLC. The activity of the 12-carbon ester of rosmarinic acid varied as a function of how it was added to the cracker model with increased effectiveness observed when the antioxidant was added to the lipid phase prior to formation of the dough. Synthetic, commercial antioxidants followed a similar trend with the most nonpolar being the most effective. This research highlights the need to gain a better understanding of lipid oxidation in low-moisture foods so more effective antioxidant technologies can be developed.
Book Synopsis Development of a Simulation Model for Shelf-life Prediction of Packaged Model Lipid Food Systems by : Kiyonori Kogashiwa
Download or read book Development of a Simulation Model for Shelf-life Prediction of Packaged Model Lipid Food Systems written by Kiyonori Kogashiwa and published by . This book was released on 1980 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Controlled Release of Tocopherol on Lipid Oxidation by : Luni Shen
Download or read book Effect of Controlled Release of Tocopherol on Lipid Oxidation written by Luni Shen and published by . This book was released on 2012 with total page 79 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid oxidation is one of the major problems affecting the shelf life of fatty foods. Controlled release packaging (CRP) is an innovative packaging technology that incorporates antioxidants into packaging materials and releases them in a controlled manner to food products thus providing continuous replenishment of antioxidants to food. The objective of this research is to study the release behaviors of tocopherol (antioxidant) in CRP films and simulate these release behaviors with different initial concentrations to examine the effect of controlled release of tocopherol on lipid oxidation. Low density polyethylene (LDPE), polypropylene (PP) and LDPE/PP blend films were manufactured by extrusion process to contain 3000 ppm of tocopherol. Release behaviors of tocopherol in the package films were studied and diffusivity values of tocopherol in above three films were estimated from the release study at different temperatures, which ranged from 2.04*10-16 m2/s to 2.39*10-13 m2/s. Release profiles of tocopherol from LDPE and LDPE/PP films were simulated in a syringe pump using estimated diffusivities and two initial tocopherol concentrations (100 and 300 ppm) to inhibit lipid oxidation of linoleic acid at 40 °C. The induction period of lipid oxidation was determined to evaluate the antioxidant effectiveness of tocopherol with different release profiles. Induction period changed significantly with controlled release compared to instant addition. For releasing of 100 ppm tocopherol, release by DLDPE, the induction period was 73 hours, longer than that of instant addition (57 hours). For releasing by DLDPE/PP, the induction period was 47 hours, shorter than instant addition. For releasing of 300 ppm tocopherol, release by DLDPE, the induction period (213 hours) was twice of that from instant addition (91 hours). This work demonstrated that controlled release of tocopherol from CRP films has great impact on induction period extension of lipid oxidation. Less tocopherol can be applied to achieve longer induction period compare to instant addition. However, too slow diffusion of tocopherol in certain polymer may not have the effect to prevent lipid oxidation. This work provides partial quantitative information to help researchers and packaging manufacturers select suitable initial concentration and polymer types based on required shelf life.
Book Synopsis Active Packaging for Food Applications by : Aaron L. Brody
Download or read book Active Packaging for Food Applications written by Aaron L. Brody and published by CRC Press. This book was released on 2001-06-08 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.
Book Synopsis Food Packaging Technology by : Richard Coles
Download or read book Food Packaging Technology written by Richard Coles and published by CRC Press. This book was released on 2003-08-15 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.
Download or read book Lipid Oxidation written by Amy S. Logan and published by Elsevier. This book was released on 2015-08-15 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation
Book Synopsis Active Food Packaging by : M.L. Rooney
Download or read book Active Food Packaging written by M.L. Rooney and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available. The forms of active packaging have been chosen to respond to various food properties which are often unrelated to one another. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.
Book Synopsis Food Shelf Life Stability by : Michael Eskin
Download or read book Food Shelf Life Stability written by Michael Eskin and published by CRC Press. This book was released on 2000-09-19 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting
Book Synopsis Polymers for Packaging Applications by : Sajid Alavi
Download or read book Polymers for Packaging Applications written by Sajid Alavi and published by CRC Press. This book was released on 2014-09-12 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on food, non-food, and industrial packaging applications of polymers, blends, nanostructured materials, macro, micro and nanocomposites, and renewable and biodegradable materials. It details physical, thermal, and barrier properties as well as sustainability, recycling, and regulatory issues. The book emphasizes interdis
Book Synopsis Surface Application of Paper Chemicals by : J. Brander
Download or read book Surface Application of Paper Chemicals written by J. Brander and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the exception of a slight hiccup during the height of the recent environmental movement (during the early 1990s), when for a year or two consumers were prepared to pay a price premium for lower quality recycled paper than for the virgin product, the inexorable improvement in the quality demanded of paper products continues. This demand for quality covers not only the aesthetics ofthe product but also its performance. Moreover, it is becoming increasingly the case that papers designed for a particular use must, as it were incidentally, also perform well in alternative applications. An example is that of office and printing papers, which are expected to perform as well in copier machines as in all the various forms of impact and non-impact printers. But even greater demands are made in other product areas, where board designed for dry foods can also be expected to protect moist and fatty materials and be made of 100% recycled fibre. The need to isolate foodstuffs from some of the contaminants that can affect recycled board is a· serious challenge. Thus, papermakers are constantly striving to meet a broadening spectrum of demands on their products; often while accepting declining quality of raw materials. The product design philosophy that has arisen in response to this is increasingly to isolate the bulk of a paper from its uses: to engineer the needed performance characteristics into the paper surfaces while more or less ignoring what happens inside.
Book Synopsis Antioxidant Polymers by : Giuseppe Cirillo
Download or read book Antioxidant Polymers written by Giuseppe Cirillo and published by John Wiley & Sons. This book was released on 2012-06-07 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidant Polymers is an exhaustive overview of the recent developments in the field of polymeric materials showing antioxidant properties. This research area has grown rapidly in the last decade because antioxidant polymers have wide industry applications ranging from materials science to biomedical, pharmaceuticals and cosmetics.
Book Synopsis Modified Atmosphere and Active Packaging Technologies by : Ioannis Arvanitoyannis
Download or read book Modified Atmosphere and Active Packaging Technologies written by Ioannis Arvanitoyannis and published by CRC Press. This book was released on 2012-06-12 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. For clarity and easy reference, the book is divided into seven convenient sections: Principles, Materials, Gases, and Machinery for MAP provides a basic overview of the topic and defines modified atmosphere, controlled atmosphere, and active packaging. Safety and Quality Control of MAP Products examines the effect of MAP on various foods and discusses governmental control mechanisms to ensure food safety. Applications of MAP in Foods of Animal Origin explores how MAP can be used in fish, meat, poultry and dairy products. Applications of MAP in Foods of Plant Origin discusses MAP for cereals, minimally processed vegetables, fruits, and bakery products. Other Applications of MAP reviews MAP’s use in ready-to-eat (RTE) foods and coffee, tea, beer, and snack foods. Active Packaging and its New Trends examines issues related to nanotechnology and bioactive packaging. Consumer Behavior/Sensory Analysis and Legislation covers legislation in the European Union, the United States, and Canada and presents conclusions and new issues on the horizon. From the very basics (films, gases, techniques, and applications) up to the latest advances (nanotechnology and bioactive compounds), this book covers nearly all issues related to MAP and AP, providing an essential reference for food scientists and engineers, agriculturalists, chemists, and all those on the cutting edge of food packaging.
Download or read book Food Contact Polymers 2007 written by and published by iSmithers Rapra Publishing. This book was released on 2007 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
