9000 Plymouth Ave North, Minneapolis, Minnesota 55427 1.800.245.5615 www.medallionlabs.com Why Study Shelf Life? The modern food industry has developed and expanded because of its ability to deliver a wide variety of high quality food products to consumers on a nationwide and worldwide basis. This feat has been accomplished by building stability into the products through processing, packaging, ...

Poly(lactic acid) (PLA) is the most used biopolymer for food packaging applications. Several strategies have been made to improve PLA properties for extending its applications in the packaging field. Melt blending approaches are gaining considerable interest since they are easy, cost-effective and readily available processing technologies at the industrial level. With a similar melting temperat...

nowadays, the use of innovative nano-technology in the food industry quality control has significantly increased and it is widely employed in numerous fields such as diagnosis of microbial toxin of foods using nano-biosensors, increasing food shelf-life with the help of nano-clay and nano-silver packaging, as well as changing some of the unpleasant organoleptic properties such as taste, color, ...

18 To design new packaging for fresh food, stakeholders of the food 19 chain express their needs and requirements, according to some goals 20 and objectives. These requirements can be gathered into two groups: 21 (i) fresh food related characteristics and (ii) packaging intrinsic charac22 teristics. Modified Atmosphere Packaging (MAP) is an efficient way to 23 delay senescence and spoilage and ...

Packaging waste accounted for 78.81 million tons or 31.6% of the total municipal solid waste (MSW) in 2003 in the USA, 56.3 million tons or 25% of the MSW in 2005 in Europe, and 3.3 million tons or 10% of the MSW in 2004 in Australia. Currently, in the USA the dominant method of packaging waste disposal is landfill, followed by recycling, incineration, and composting. Since landfill occupies va...

absorption of flavor compounds from food into the package is one of the interactions which occurbetween food and packaging material. this phenomenon is of high importance, because absorptionof flavors into the packaging material could diminish the flavor intensity of the product as well asloss of mechanical/border properties of the packaging material, so the final loss of quality in thefood pro...

Food labelling on food packaging has the potential to have both positive and negative effects on diets. Monitoring different aspects of food labelling would help to identify priority policy options to help people make healthier food choices. A taxonomy of the elements of health-related food labelling is proposed. A systematic review of studies that assessed the nature and extent of health-relat...