Effect of relative humidity and temperature on absorption kinetics of two types of oxygen scavengers for packaged food
Author:
Affiliation:
1. Department of Food Science and Nutrition; Zhejiang University; Hangzhou; 310058; China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference27 articles.
1. Effect of oxygen and carbon dioxide absorbers on strawberry quality;Aday;Postharvest Biology and Technology,2011
2. Oxygen scavenger effect on the development of metmyoglobin on beefsteaks during early low-oxygen storage;Beggan;Journal of Muscle Foods,2006
3. Oxygen absorbers for extension of crackers shelf-life;Berenzon;Food Science and Technology-Lebensmittel-Wissenschaft & Technologie,1998
4. Evaluation of absorption kinetics of oxygen scavenger sachets using response surface methodology;Braga;Packaging Technology and Science,2010
5. The performance of several oxygen scavengers in varying oxygen environments at refrigerated temperatures: implications for low-oxygen modified atmosphere packaging of meat;Brandon;International Journal of Food Science and Technology,2009
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