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

Packaging Technology and Science

Volumn 15, Issue 6, 2002, Pages 287-300

  Jansson, S E A ^a,c   Gallet, G ^b,d   Karlsson, S ^b,c   Gedde, U W ^b   Hedenqvist, M S ^b  

^a Swedish Packaging Research Institute   (Sweden)

^b ROYAL INSTITUTE OF TECHNOLOGY   (Sweden)

^c Cederroth International AB ^*  (Switzerland)

^d Camfil AB   (Sweden)

Author keywords

Fermented milk; Film thickness; Food quality; Headspace; Permeability; Plasticization; Polarity; Sensory properties

Indexed keywords

FERMENTATION; FOOD PRESERVATION; FOOD PRODUCTS; GAS CHROMATOGRAPHY; HIGH DENSITY POLYETHYLENES; LAMINATES; MASS SPECTROMETRY; MECHANICAL PERMEABILITY; PLASTIC FILMS; SOLUTIONS; TENSILE TESTING; YEAST;

ALIPHATIC POLYKETONE; BIFIDOBACTERIA; FOOD QUALITY; MILK; POLARITY;

PACKAGING MATERIALS;

ENTEROBACTERIACEAE;

EID: 0038189867     PISSN: 08943214     EISSN: None     Source Type: Journal    
DOI: 10.1002/pts.600     Document Type: Article

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