Storage Test of Packaged Tea with Free Oxygen Absorbers

Effect of Oxygen-Reducing Atmospheres on the Safety of Packaged Shelled Brazil Nuts during Storage

This work reports the application of oxygen-(O(2)-) reducing atmosphere methods on stored shelled Brazil nut (Bertholletia excelsa H.B.K.) packs aiming to evaluate the degree of aflatoxin degradation, nuts lipid oxidative stability, fungi control, and hygienic conditions improvement. The methods applied were (a) ozone: O(3), (b) carbon dioxide: CO(2), and (c) O(2) absorber pads with and without...

Quality of live packaged mussels during storage as a function of size and oxygen concentration

The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage

Oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. Color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. There is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...

Oxygen absorbers in food preservation: a review.

The preservation of packaged food against oxidative degradation is essential to establish and improve food shelf life, customer acceptability, and increase food security. Oxygen absorbers have an important role in the removal of dissolved oxygen, preserving the colour, texture and aroma of different food products, and importantly inhibition of food spoilage microbes. Active packaging technology...

Methane storage in tea clathrates.

Methane can be stored in tea clathrates, that is kinetics of methane clathrate formation can be significantly accelerated (90% saturation uptake in 20 min) by ingredients (polyphenols and saponins) in tea infusions with a volumetric capacity of up to 172 v/v.