Evaluating the migration of ingredients from active packaging and development of dedicated methods: A study of two iron-based oxygen absorbers

Food Additives and Contaminants

Volumn 20, Issue 3, 2003, Pages 291-299

  Lopez Cervantes L ^a   Sanchez Machado D I ^a   Pastorelli, S ^a   Rijk, R ^b   Paseiro Losada, P ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b TNO   (Netherlands)

Author keywords

Active packaging; Migration; Oxygen absorber; Simulants

Indexed keywords

ACETIC ACID; AGAR; CHLORIDE ION; FERROUS ION; OXYGEN; PLASTIC; SCAVENGER; SODIUM ION; WATER;

ABSORPTION; ANALYTIC METHOD; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EUROPEAN UNION; FOOD COMPOSITION; FOOD PACKAGING; GEL; INFRARED SPECTROMETRY; LIQUID; MAXIMUM ALLOWABLE CONCENTRATION; MIGRATION; PRIORITY JOURNAL; SCANNING ELECTRON MICROSCOPY; SIMULATION; SOLID; STANDARD; VACUUM; VISCOSITY; X RAY FLUORESCENCE;

ACETIC ACID; EUROPEAN UNION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; IRON; LEGISLATION, FOOD; SODIUM CHLORIDE; WATER;

EID: 0141731118     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/0265203021000060878     Document Type: Article

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