Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage-Reference-Cited by-同舟云学术

Effect of packaging oxygen transmission rate on the shelf life of ready‐to‐heat foods susceptible to postcontamination during refrigerated and illuminated storage

Published:2019-12-28 Issue:3 Volume:33 Page:99-111
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag Technol Sci

Author:

Baele Maarten¹²^ORCID,Vermeulen An¹³,Leloup Frédéric⁴,Adons Dimitri⁵,Peeters Roos⁵,Devlieghere Frank¹,De Meulenaer Bruno²,Ragaert Peter¹²³

Affiliation:

1. Research Group Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and HealthGhent University Coupure Links 653 9000 Ghent Belgium

2. Research Group Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Technology, Safety and HealthGhent University Coupure Links 653 9000 Ghent Belgium

3. Pack4Food (Partner of Food2Know) Coupure Links 653 9000 Ghent Belgium

4. Light & Lighting Laboratory, Department of Electrical Engineering (ESAT)KU Leuven Gebroeders De Smetstraat 1 9000 Ghent Belgium

5. Hasselt University, Packaging Technology Center IMO‐IMOMEC Wetenschapspark 27 Diepenbeek Belgium

Funder

Flanders Innovation and Entrepreneurship, Belgium

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2486

Reference40 articles.