Nano packaging is currently one of the most important topics in food packaging technologies. The aim of the application of this technology in food packaging is increasing shelf life of foods by preventing internal and external corruption and microbial contaminations. Use of silver nanoparticles in food packaging has recently attracted much attention. The aim of this study was to investigate the...

Tyramine is a biogenic compound derived from the decarboxylation of the amino acid tyrosine, and is therefore present at important concentrations in a broad range of raw and fermented foods. Owing to its chemical properties, tyramine can react with nitrite, a common food additive, in the acidic medium of stomach to form N- and C-nitroso compounds. Since toxicology studies have shown that the pr...

In this study, 20 modern pesticides representing various chemical classes with a broad range of physico-chemical properties were selected for demonstration of applicability of exact mass orthogonal acceleration time-of-flight (TOF) mass spectrometer GCT (Micromass, UK) in GC analysis of their residues in purified peach extracts. The influence of experimental chromatographic conditions as well a...

protein based films used for food packaging despite having numerous benefits like biodegradability and renewability suffer from essential drawbacks of weak mechanical and water vapour barrier properties. in recent years efforts for improving functional properties of such films from various resources, through modifying formulation, molecular crosslinking and promote proteins based composite film...

This paper defines the concept of organic and conventional agriculture presents differences in quality produced food resulting from farming system. The test materials were same groups products certified production. As a result, dry matter content, water activity content potassium, iron, copper, manganese lead compared. obtained results showed that is characterized by higher lower activity. Conv...

This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in texture perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying texture percep...