Jung Han. Innovations in Food Packaging

Подождите немного. Документ загружается.

498

Innovations in Food Packaging

Kim,

H., Nam, K. C. and

Ahn,

U. (2002). Irradiation of packaged food.

Meat Sci.

61(3), 257-265.

Kinosita, K., and Tsong, T.

(1977). Formation and resealing of pores of controlled sizes

in human erythrocyte membrane.

Nature

268(4), 438-440.

Knorr, D. (1995). Hydrostatic pressure treatment of food: microbiology. In:

New Methods

of Food Preservation

(G.

Gould, ed.), pp. 159-175. Blackie Academic

Professional, London, UK.

Kubel, J., Ludwig, H., Marx, H. and Tauscher, B. (1996). Diffusion of aroma compounds

into packaging films under high pressure.

Packag. Technol. Sci.

9,143-152.

Lambert,

Y.,

Demazeau, G., Largeteau, A., Bouvier, J. M., Laborde-Croubit, S. and

Cabannes, M. (2000). Packaging for high-pressure treatments in the food industry.

Packag. Technol. Sci.

13,63-7 1.

Landau,

V (1967). Induction, transcription and translation in Escherichia coli: a hydro-

static pressure study.

Biochim. Biophys. Acta

149,5065 12.

Landois-Garza, J. and Hotchkiss,

(1987). Plastic packaging can cause aroma sorp-

tion.

Food Eng.

4,3942.

Lee, J. I., Kang, S.,

Ahn,

D. U. and Lee, M. (2001). Formation of cholesterol oxides in

irradiated raw and cooked chicken meat during storage.

Poultry Sci.

80(1), 105-108.

Lee, M., Sebranek, J. G., Olson, D. G. and Dickson, J. S. (1996). Irradiation and packag-

ing of fresh meat and poultry.

Food Protect.

59,62-72.

Lopez-Gonzalez,

Murano,

S., Brennan,

E. and Murano, E. A. (2000). Sensory

evaluation of ground beef patties irradiated by gamma rays versus electron beam

under various packaging conditions.

Food Qual.

23,195-204.

Marque, D., Feigenbaum, A. and Riquet, A. M. (1995). Consequences of polypropylene

film ionization on foodlpackaging interactions.

Polym. Eng.

15, 101-1 15.

Marth, E. H. (1 998). Extended shelf life refrigerated foods: Microbiological quality and

safety.

Food Technol.

52(2), 57-62.

Masuda, M., Saito,Y., Iwanami, T. and Hirai, Y. (1992). Effects of hydrostatic pressure on

packaging materials for food. In:

High Pressure and Biotechnology

(C. Balny,

Hayashi, K. Heremans and

Masson, eds), pp. 545-547. John Libbey Eurotext,

London, UK.

Matsui, T., Inoue, M., Shimoda, M. and OsajarnaY (1991). Sorption of volatile compounds

into

electron beam irradiated EVA

film

in the vapour phase.

Sci. FoodAgric.

54,127-135.

Mertens, B. and Deplace, G. (1993). Engineering aspects of high-pressure technology in

the food industry.

Food Technol.

6,1964-1 969.

Min, S., Jin, Z. T. and Zhang,

H. (2003a). Commercial scale pulsed electric field pro-

cessing of tomato juice.

Agric. Food Chem.

51,3338-3344.

Min, S., Jin,

T., Min, S. K., Yeom,

and Zhang,

(2003b). Commercial scale

pulsed electric field processing of orange juice.

Food Sci.

68(4), 1265-1271.

Murano, E. A., Murano,

S., Brennan,

E., Shenoy, K. and Moreira,

G. (1999).

Application of high hydrostatic pressure to eliminate

Listeria monocytogenes

from

fresh pork sausage.

Food Protect.

62(5), 480-483.

Nakayama, A., Yano,

Y.,

Kobayahi, S., Ishikawa,

and Sakai, K. (1996). Comparison

of pressure resistances of spores of six bacillus strains with their heat resistances.

Appl. Environ.

Microbial.

62(10), 3897-3900.

Packaging for non-thermal food processing

499

Nam,

C. and

Ahn,

D. U. (2002). Mechanisms of pink color formation in irradiated pre-

cooked turkey breast meat.

Food Sci.

67(2), 600-607.

Nielsen, T. J., Jagerstad, I. M., Oste, R.

and Wesslen, B.

(1992). Comparative absorp-

tion of low molecular aroma compounds into commonly used food packaging poly-

mer films.

Food Sci.

57(2), 490-492.

Nienaber, U. and Shellhammer, T. H. (2001). High-pressure processing of orange juice:

Combination treatments and a shelf life study.

Food Sci.

66(2), 332-336.

Olson,

G. (1998). Irradiation of food.

Food Technol.

52(1), 5M2.

Ozen, B. F. and Floros, J. D. (2001). Effects of emerging food processing techniques on the

packaging materials.

Trends Food Sci. Technol.

12,6047.

Palou, E., Hernandez-Salgado,

C.,

Lopez-Malo,

A.,

Barbosa-Canovas, G.

Swanson, B.

G. and Welti-Chanes, J. W. (2000). High pressure-processed guacamole.

Innov. Food

Sci. Emerg. Technol.

1,69-75.

Pascat, B. (1986). In:

Food Packaging and Preservation: Theory and Practice

(M. Mathlouthi, ed.), pp. 7-24. Elsevier Applied Science, London,

UK.

Pentimalli, M., Capitani, D., Ferrando,

A.,

Ferri, D.,

Ragni,

and Segre, A. L. (2000).

Gamma irradiation of food packaging materials: an

NMR

study.

Polymer

41,

2871-2881.

Pilette, L. (1990). Effects of ionizing treatments on packaging-food stimulant combina-

tions.

Packag. Technol. Sci.

3, 17-20.

Qin, B. L., Chang,

J., Barbosa-Canovas, G.

and Swanson, B. G. (1995a). Nonthermal

inactivation of

Saccharomyces cerevisiae

in apple juice using pulsed electric fields.

Lebensm. mss.

Technol.

28,564-568.

Qin,

L., Pothakamury, U. R., Vega-Mercado, H., Martin, O., Barbosa-Canovas,

and Swanson, B. G. (1995b). Food pasteurization using high intensity pulsed electric

fields.

Food Technol.

49(12), 55-60.

Qiu,

X.,

Sharma, S., Tuhela, L., Jia, M. and Zhang, Q. H. (1998).

integrated PEF pilot

plant for continuous nonthermal pasteurization of fresh orange juice.

Trans. ASAE

41,1069-1074.

Raghubeer, E.

Dunne, C.

F!,

Farkas, D. F. and Ting, E.

(2000). Evaluation of batch

and semicontinuous application of high hydrostatic pressure on foodborne pathogens

in salsa.

Food Protect.

63(12), 1713-1718.

Robertson, G. L. (1993).

Food Packaging: Principles and Practice,

pp. 9-62, 3 18-32 1.

Marcel Dekker, New York,

NY.

Rodriguez-Arnaya, D. B. (1993). Stability of carotenoids during the storage of foods.

In:

Developments in Food Science

33,

pp. 591-628. Elsevier, New York,

NY.

Rojas De Gante, C. and Pascat, B. (1990).

Packag. Technol. Sci.

3,97-105.

Ruan, S. (2000). Particle engineering of polyimide composites. MSc thesis, Ohio State

University, Columbus, OH.

Sahasrabudhe, M. R. (1990).

Can. Diet. Assoc.

51(2), 329-334.

Sharma, S.

K.,

Zhang, Q. H. and Chism, G. W. (1998). Development of a protein fortified

hit beverage and its quality when processed with pulsed electric field treatment.

Food Qual.

21,459-473.

Sheung, S.

(1995). Sorption of orange juice flavor compounds into polymeric packag-

ing materials. MSc thesis, Ohio State University, Columbus, OH.

~nnovations in Food Packaging

Singh, R. K. and Nelson

E. (1992).

Advances in Aseptic Processing Technologies.

Elsevier Science, London, UK.

Smelt, J.

M. (1998). Recent advances in the microbiology of high pressure processing.

Trends Food Sci. Technol.

152-1 58.

Sohn, K.-H. and Lee, H.-J. (1998). Effects of high pressure treatment on the quality and

storage of kimchi.

IntlJ Food Sci. Technol.

33(4), 359-365.

Takahashi, F., Pehrsson,

E., Rovere, P. and Squarcina, N. (1998). High-pressure

processing of fresh orange juice.

Industria Conserve

73(4), 363-368.

Thakur,

B. R., Singh, R. K. and Nelson, P. E. (1996). Quality attributes of processed

tomato products: a review.

Food

Rev.

Intl12,375401.

Tsong, T.

(1991). Electroporation of cell membranes.

Biophys.

60,297-306.

Tuboly, E., Lebovics,

K., Gaal, O., Meszaros,

and Farkas,

(2003). Microbiological

and lipid oxidation studies on mechanically deboned turkey meat treated by high

hydrostatic pressure.

Food Eng.

56(2/3), 241-244.

Van Willige, R. W. G., Linssen, J.

H. and Voragen, A.

J. (2000). Influence of food

matrix on absorption of flavour compounds by linear low-density polyethylene: pro-

teins and carbohydrates.

Sci. Food Agric.

80, 1779-1 789.

Varsanyi, I. (1975). Investigation into the permeability of polymer membranes of food

packaging quality to gases and water vapour after radiation treatment with radurizing

doses.

Acta Aliment.

4,25 1-269.

Varsanyi, I. (1986). In:

Food Packaging and Preservation: Theory and Practice

(M. Mathlouthi, ed.), pp. 25-38. Elsevier Applied Science, London,

UK.

Yam, K. L. and Lee, D. S. (1995). Design of modified atmosphere packaging for fresh pro-

duce. In:

Active Food Packaging

(M. L. Rooney, ed.), pp. 55-73. Blackie Academic

Professional, London, UK.

Yeom, H. W., Streaker,

B., Zhang, Q. H. and Min, D. B. (2000). Effects of pulsed elec-

tric fields on the quality of orange juice and comparison with heat pasteurization.

J Agric. Food Chem.

48(10), 45974605.

Zhang,

Q.,

Barbosa-Canovas,

and Swanson, B.

(1995). Engineering aspects of

pulsed electric field pasteurization.

J Food Eng.

25,26 1-28 1.

Zhang, Q. H., Qiu,

and Sharma, S.

(1997).

In:

New

Technologies Yearbook

Chandmq

ed.), pp. 3 142. National Food Processors Association, Washington, DC.

Ziegler, R., Schanderl,

H. and Markakis,

(1968). Gamma irradiation and enriched

C02 atmosphere storage effects on the light-induced greening of potatoes.

Food

Sci.

33(5), 533-535.

Zimrnermann, U. (1986). Electrical breakdown, electropermeabilization and electrofu-

sion.

Rev.

Physiol. Biochem. Pharmacol.

105,175-256.

Index

Absorption, 12, 13, 14,92-3

Acenatobacter,

168

Acid anhydrides, 84

Acid salts, 84

Acticap, 94

Actipack Project, 63,77

Active packaging, 6-8,63-79

carbon dioxide scavengingtrelease, 72

commercial uses, 458-66

antimicrobials, 464

high gas-permeability packaging, 462-3

high relative humidity control, 463

low relative humidity control, 464

odor controllers, 465

oxygen scavenging packaging, 459,462

distribution chain, 76

drivers for choice of, 65-8

economic advantage, 66

enhanced convenience, 68

environmental impacts, 68

process engineering limitations, 66

secondary effects, 67-8

time-dependent processes, 66-7

history of, 70-4

lipid-based edible films/coatings, 379

material properties, 74-5

meat, 74

odor and flavor removal, 72

oxygen scavenging

see

Oxygen-

scavenging packaging

process adaptation, 75-6

processed foods and beverages, 71-2

produce, 72-3

regulatory environment, 77

types of, 68-70

edible coatings, 70

localized effects, 69

whole package activity, 69-70

Additives, 244-5

antimicrobial

see

Antimicrobial agents

controlled release, 250,270

food additive petition process, 477-8

Aeromonas,

2 16

Aeromonas hydrophila,

2 18,2 19

Agar, 339,346

Ageless, 125, 134

Ageless Eye, 141, 148

Ageless FX-100,232-3,234

AgION, 94

Agro-polymers, 263-76

applications of, 270-3

biodegradable plastics, 270-1

edible films, 272-3

biodegradable materials, 265-6

edible films or coatings, 264-5

market opportunities, 273-4

processing, 266

properties of, 267-70

Alginate, 339,344-5

Ally1 isothiocyanate, 114-15

Aluminum foil, barrier properties, 39

American National

Can

Company, 7 1

American Society for Testing and Materials,

445

Amosorb, 128, 130

Animal origin proteins, 30 1-1 7

bioactive, 3 1 1-12

caseins, 304-5

collagen and gelatin, 306-7

egg white, 3 11

Animal origin proteins (contd)

myofibrillar proteins, 307-1 0

whey proteins see Whey protein

Antibiotics, 84

Anti-fog coatings, 73

Antimicrobial agents, 83-6, 88-9

chemical, 83-5

natural, 85,109-16

probiotics, 85-6

regulatory issues, 479-80

Antimicrobial packaging, 5,7, 8, 82-107

applications, 95

commercial uses, 94-10 1,45941,464

regulatory, marketing and political

factors, 99-101

technical factors, 94-9

controlled release technology, 97-9

food safety, 8 1-2

food-borne illness, 8 1-2

malicious tampering and bioterrorism,

spoilage of food products, 8 1

physical properties, 96-7

products, 94

system design, 86-93

antimicrobial mechanisms, 86-90

functioning modes and volatility, 90-3

shapes and compositions, 93

Antioxidants, 84, 109

Antioxidative packaging, 1 161 8

Apacider, 94

Appearance, 436-8

fish and shellfish, 210-1 1

loss of, 25

meats, 207-1 1

poultry, 2 10

Arabynoxylan-only films, 567

Argon, 190-3

control of microbial growth, 192, 1967

development of, 190

packaging material, 193

preservation of organoleptic

characteristics, 197-200

shelf life, 200-1

versus nitrogen, 191-2,195-6

Arrhenius equation, 3 1

Ascorbic acid, 1 14, 1 18

Aseptic packaging, 36-40

Aspergillus niger, 1 15

Aureobasidium pullulans, 347

Autoxidation, 130

Bacillus, 2 16

Bactekiller, 94

Bacteriocins, 84,87-8,95

see also

Bi-layer films/coatings

Conditions for production of food

packaging, 3-4

Contact angle, 46-7

measurement of, 50-2

goniometry, 5 1-2

tonometry, 52

Controlled atmosphere packaging, 205,206

history of, 466-74

red meat, 209-10

see also

Modified atmosphere packaging

Controlled release, 250,270

Convective mass transfer, 17-1 8

Convenience attributes of packaging, 10,

64,68

CoolBev, 144

Cottonseed protein films, 288-9 1

applications, 291

formation, 289-90

functional properties, 290-1

Couchman and Karasz equation, 412

Counterfeit-proof packaging, 150-1

Critical surface tension, 48-9

Cryovac, 467-8

Cryovac

GFII,

233

Cryovac OS1000,233

Cryovac peeling, 230

Dehydrated lime, 65

Desorption, 13, 14-15

Dessicants, 459-61

Deterioration rate, 25-6

Developments in food processing and

packaging, 5-6

Dextrans, 347

Diacetyl, 145

Dibutyl phthalate, 407

Diethanolamine, 407

Diethylene glycol, 55

Diethyl tartrate, 407

Diffusibility, 13

Diffusion, 12, 13

Diffusivity, 15

gaseous, 18-19

Doneness indicators, 147

Driving force, 14

Dynamic gas exchange system, 23 1

Economics, 66

Ecopla, 266

Edible films/coatings, 5,6, 9,70, 90-1,

239-62

advantages and disadvantages, 4 141 5

animal origin proteins, 301-17

504

Index

Edible filmslcoatings

(contd)

bioactive, 3 1 1-12

caseins, 304-5

collagen and gelatin, 306-7

egg white, 3 1 1

myofibrillar proteins, 307-10

whey proteins

see

Whey protein

applications of, 272-3,435

chemistry, 253

combination with

MAP,

17 1

commercial uses

consumer-related issues, 257-8

feasibility of commercial systems, 257

film-production processes, 255-7

regulatory issues, 258

composition

additives, 244-5

film-forming materials, 242-3

plasticizers, 243-4

emulsion and bi-layer, 384-402

composite film formation, 3854

properties of, 387-98

film-forming mechanisms, 253-4

functional ingredients, 446-7

functions and advantages, 245-53

active substance carriers and controlled

release, 250

convenience and quality preservation,

248-9

edibility and biodegradability, 245

migration, permeation and barrier

functions, 247-8

non-edible product applications, 250-2

physical and mechanical protection,

245-7

shelf-life extension and safety

enhancement, 250

history, 241-2

lipid-based, 362-83

applications, 376-80

materials used in, 3634

physical properties, 369-75

preparation, 366-9

relative humidity effects, 3754

non-starch polysaccharides, 33841

applications, 348-52

cellulosic derivatives, 341-2

chemistry, 3524

chitosan, 3424

composition, 348-9

exudate gums, 347

as food packaging materials, 35

1-2

microbial polysaccharides, 346-7

pectin, 346

property modification, 349-50

seaweed extracts, 3446

seed gums, 347

physical chemistry, 254-5

plant origin proteins, 277-300

cottonseed protein films, 288-9 1

grain sorghum protein, 295

peanut protein, 291-2

pea protein, 293

pistachio protein, 294-5

rice protein, 292-3

soy protein, 281-4

wheat gluten, 284-8

zein, 277-8 1

plasticizers, 403-33

definition and purpose, 404

food system applications, 426-7

theories of plasticization, 4 10-14

types of, 404-10

polysaccharide-based, 4 16-19

properties of, 267-70,415-16

biodegradability, 268

gas exchange, 268-70

greaseloil barriers,

mechanical properties, 268

organoleptic properties, 267-8

oxygen barrier, 4

surface conditions and controlled

release of additives, 270

water barrier, 4 15-1 6

water vapour transfer, 268-9

protein-based, 4 19-25

sensory evaluation, 444-5

sensory quality of foods, 434-53

appearance, 436-8

flavor, odor and taste, 439-40

texture, 438

shelf life, 250,434-53

starches, 3 18-37

film formation, 321-8

mechanical properties, 328-30

oxygen and carbon dioxide barrier,

3 3 0-2

physical properties, 3 19-2 1

Index

505

uses, 241-2

waxes, 173-84

see also

Biodegradable materials

Egg white, 3 1 1

Electronic Article Surveillance, 150

Electronic nose, 147

Elongation at break, 279

Elsinan, 346

Emulsified films, 56

Emulsions, 349,384402

properties of, 393-8

water vapor permeability, 388,390,392,

393,396

Endomyces Jibuliger,

1 15

Enterobacteriaceae,

21 5,2 19

Environmental impact of packaging, 68

Enzymes, 84,87,95, 109

Equilibrium modified atmosphere, 3 1

Equilibrium relative humidity, 32

Escherichia coli,

116,219,343

indicators for, 146

Ethanol, 38, 84,95, 161

Ethylene, 73

scavenging, 64

Ethyleneacrylic acid, barrier properties, 39

Ethylene glycol, 55,406

Ethylene oxide, 37-8

Ethylene removers, 460-1

Ethylenevinyl alcohol, barrier properties, 39

EVOH, 127

Evolution of food packaging, 4

Exudate gums, 339,347

Farm Advisory Services Team system, 143

Fatty acid esters, 84

Fatty acids, 84,371-3,408

Federal Food, Drug, and Cosmetic Act, 475

Fermented products, 7

Fick's law, 15

Film-forming materials, 242-3

Film-forming mechanisms, 2534

Films

arabynoxylan-only, 56-7

biopolymer, 46-59

edible

see

Edible films/coatings

emulsified, 56

MAP, 189

production processes, 255-7

starch, 55-6

First-order reactions, 26-7

Fish and shellfish, 133

delay of microbial spoilage, 2 16-1 8

modified atmosphere packaging, 165-6,

470

pH, 214

preservative packaging, 204-26

appearance, 2 10-1 1

desirable eating qualities, 21 3

Flavaloc fresh, 230-1

Flavor, 439-40

enhancers, 460-1

loss of, 25

removal, 72

Flux, 14, 18

Food additive petition process, 477-8

Food-borne illness, 8 1-2

Food-contact substance notifications, 478

Food and Drug Administration

see

Regulatory issues

Food packaging technologies, 6-9

Food production, developments in, 5-6

Food quality, 2444

aseptic packaging, 3640

kinetics, 26-7

loss of, 64

MAP

packaging, 169

shelf life, 28-36

Food safety, 8 1-2

food-borne illness, 81-2

malicious tampering and bioterrorism, 82

spoilage of food products, 8 1

Formaldehyde, 288

Fox equation, 4 12

Free volume theory of plasticization, 410-1 1

Freezing, 170

FreshCard, 125

Fresh-Check, 141, 148

FreshMax, 125

Freshness indicators, 145-7

Freshness Monitor, 148

FreshPax 200R, 234

FreshTag, 145

Fruit-coating model system, 175-7

Fruit oxygen uptake, 175-6

Fruits and vegetables

active packaging, 72-3

coatings, 173-84

edible coatings, 377

506

Index

Fruits and vegetables

(contd)

minimally processed, 378-9

modified atmosphere packaging, 166-7,

470-1

Functional ingredients, 446-7

Fungicides, 84,85,95

Furcellaran, 339

Future trends, 10

Gamma irradiation, 3 9

Gas atmosphere, 32-3

Gas concentration indicators, 148-9

Gas delivery systems, 190

Gases and solutes

mass transfer, 18-20,2

gaseous difisivity and permeability

see

Gas permeability

solute mass transfer coefficient, 19-20

Gas exchange

see

Gas permeability

Gas permeability, 18-1 9,33

active packaging, 459-6 1,462-3

edible films/coatings, 268-70

intelligent packaging, 149-50

Gelatin, 306-7

Gellan gum, 339,347

Gel theory of plasticization, 410

Germain's method, 50

Glass

melting temperature, 248

surface adhesion, 53-4

transition temperature, 248

agro-polymer films, 267

animal-origin films, 309

gelatin, 307

and plasticization, 41 3-14

starch films, 323-6

Gliadins, 284

Glow-in-the-dark packages, 153

Glucose, 407

Glutenins, 284

Glycerol, 55,406

Glycerol tributyrate, 407

Goniometry, 5 1-2

Good manufacturing practice, 8 1

Gordon and Taylor equation, 4 1 1-1 2

Grain sorghum protein, 295

Grapefruit seed extract, 1 13-14

see also

Plant extracts

Guar gum, 339,347

Gum arabic, 339,347

Gum ghatti, 339

Gum karaya, 339

Gum tragacanth, 339

Harmonic mean method, 50

Hazard analysis and critical control points,

Headspace scavenging, 132

Henry's Law, 15-1 6,2 1

Hesperidin, 1

1,6-Hexanediol, 407

High-barrier materials, 10

High-density polyethylene, 45

permeability, 33

High oxygen modified atmosphere

packaging, 205,206

red meats, 208-9,230

High pressure processing, 484,4854,492-3

packaging materials, 489,492-3

Hite beer, 141, 142

Huang equation, 4 13

Hurdle technology, 170

Hydrocolloids, 265

Hydrogen peroxide, 37

Hydrogen sulfide indicators, 145

Hydrophilicity, 54

Hydroxypropyl cellulose, 339,342

Hydroxypropylmethyl cellulose, 339,342

Hypobaric storage, 163

Instant Cool, 144

Institute of Food Technologists, 25

Intelligent packaging, 7,63, 13 8-55

changing gas permeability properties,

1 49-50

consumer acceptance and legislative

issues, 15 1-2

convenience, 14 1-5

preparation and cooking methods, 144-5

quality indicators, 141

storage, distribution and traceability,

141-4

improving product quality and product

value, 145-9

freshness and microbial indicators,

145-7

gas concentration indicators, 148-9

time-temperature indicators, 147-8

Index

507

new packaging systems, 138-9

protection against theft, counterfeiting,

and tampering, 150-1

Intellipac, 73,462

Internal gas composition

relative humidity

and coating thickness, 177-9

and maximum respiration rate, 179-80

sources of variation, 18 1-2

Ionpure, 94

I Point labels, 148

Irradiation, 170,484,486

packaging materials, 490-1,4934

Keeping quality, 24

Kimchi, 146

Kinetics, 25-7

first-order reactions, 267

rates of deteriorative reactions, 25-6

zero-order reactions, 26

Kolikuttu bananas, 73

Lacea, 266

Lactic acid bacteria, 2 14-1 5

Lacticin, 85, 1 12

Lactobacillus, 2 16

Lactobacillus helveticus, 1 10

Lactococcus lactis, 1 10

Levan, 346

Lewis acid-base forces, 46,48

Lifshitz-van der Wads forces, 46,48

Light, 34-6

Light-induced oxidation, 34

Light-triggering, 130-1

d-Limonene, 13,492,494,495

Limonin, 66,72

Linear equation, 4 13

Lipid-based filrnslcoatings, 362-83

applications, 37680

active packaging, 379

edible packaging, 379-80

fresh and processed food products,

377-8

minimally processed fruits and

vegetables, 378-9

materials used in, 363-6

physical properties, 369-75

fatty acids, 371-3

lipid concentration, 3734

thickness, 374-5

water vapour permeability, 369-70,

371

preparation, 366-9

relative humidity effects, 375-6

Lipid plasticizers, 405

Lipids, 243

Liquid-vapor interfacial energy, 47

Listeria, indicators for, 146

Listeria innocua, 1 10, 1 16

Listeria monocytogenes,

10, 168,2 18,2 19,

343

Locust bean

gum,

339,347

Loosely adhering coating model, 174

Low-density polyethylene, 45

barrier properties, 39

nisin-treated, 1 10-12

permeability, 33

surface adhesion, 534

Low oxygen modified atmosphere

packaging, 205,206

Lysozyme, 113

McGuire's theory and equation, 49

Maillard reaction, 72, 109

Malicious tampering, 82

Mannitol, 406

MAP see Modified atmosphere packaging

Marketing

ago-polymers, 2734

antimicrobial packaging, 99-1 0 1

Mass transfer, 12-23

gases and solutes, 18-20

gaseous diffusivity and permeability,

18-19

solute mass transfer coefficient and

overall permeability, 19-20

general theory, 14-1 5

Master packaging, 23 1-3

Materbi, 266

Material resistance, 14

Meat

active packaging, 74

centralized packaging systems, 227-35

intelligent packaging, 145

MAP packaging, 164

preservation of appearance, 207-1 1

preservative packaging, 204-26

traditional distribution, 228