Packaging materials for fermented milk, part 2: solute-induced changes and effects of material polarity and thickness on food quality-Reference-Cited by-同舟云学术

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Packaging materials for fermented milk, part 2: solute-induced changes and effects of material polarity and thickness on food quality

Published:2002-11 Issue:6 Volume:15 Page:287-300
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag. Technol. Sci.

Author:

Jansson S. E. A.,Gallet G.,Hefti T.,Karlsson S.,Gedde U. W.,Hedenqvist M. S.

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Reference41 articles.

1. Food Packaging, Principles and Practice. Marcel Dekker, New York, 1993.

2. Sensory and chemical quality of UHT‐milk stored in paperboard cartons with different oxygen and light barriers

3. Combined Effects of Carbon Dioxide Addition and Barrier Films on Microbial and Sensory Changes in Pasteurized Milk

4. Effect of Various Dairy Packaging Materials on the Shelf Life and Flavor of Ultrapasteurized Milk

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2. Packaging material type affects the quality characteristics of Aloe- probiotic lassi during storage;Food Bioscience;2017-09

3. Adhesion of Substances to Food Packages and Cookware;Adhesion in Foods;2016-11-03

4. Innovations in Packaging of Fermented Food Products;Novel Food Fermentation Technologies;2016

5. Recent Advances in Dairy Packaging;Food Reviews International;2015-02-13

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