Improving packaged food quality and safety. Part 1: Synchrotron X-ray analysis

Food Additives and Contaminants

Volumn 22, Issue 10, 2005, Pages 988-993

  Lopez Rubio A ^a   Hernandez Munoz P ^a   Catala, R ^a   Gavara, R ^a   Lagaron J M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Food preservation; Plastics packaging; Processing; Synchrotron X ray analysis

Indexed keywords

ETHYLENE VINYL ALCOHOL COPOLYMER; OXYGEN; POLYAMIDE; POLYPROPYLENE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CORRELATION ANALYSIS; FOOD ANALYSIS; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HIGH TEMPERATURE PROCEDURES; HUMIDITY; IMAGE ANALYSIS; MEMBRANE PERMEABILITY; PRIORITY JOURNAL; QUALITY CONTROL; RADIATION SCATTERING; SAMPLING; SYNCHROTRON; SYNCHROTRON RADIATION; TEMPERATURE SENSITIVITY;

ENVIRONMENTAL EXPOSURE; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HUMIDITY; NYLONS; OXYGEN; PERMEABILITY; PLASTICS; POLYPROPYLENES; POLYVINYLS; PRESSURE; SAFETY; SCATTERING, RADIATION; SYNCHROTRONS; TEMPERATURE;

EID: 28244474474     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030500246370     Document Type: Article

References (9)

1. Donald AM, Kato KL, Perry PA, Waigh TA. 2001. Scattering studies of the internal structure of starch granules. Starch 53:504-512.
2. Harris HH, Pickering IJ, George GN. 2003. The chemical form of mercury in fish. Science 301:1203-1203.
3. Kalnin D, Garnaud G, Amenitsch H, Ollivon M. 2002. Monitoring fat crystallization in aerated food emulsions by combined DSC and time-resolved synchrotron X-ray diffraction. Food Research International 32:927-934.
4. Lagarón JM, Catalá, R, Gavara R. 2004. Structural characteristics defining high barrier properties in polymeric materials. Materials Science and Technology 20:1-7.
5. López-Rubio A, Lagarón JM, Giménez B, Cava D, Hernández-Muñoz P, Yamamoto T, Gavara R. 2003. On the morphological alterations induced by temperature and humidity in ethylene-vinyl alcohol copolymers. Macromolecules 36:9467-9476.
6. López-Rubio A, Lagarón JM, Hernández-Muñoz P, Almenar E, Catalá R, Gavara R, Pascall MA. 2005. Effect of high pressure treatments on the properties of EVOH based food packaging materials. Innovative Food Science and Emerging Technologies 6:51-58.
7. López-Rubio A, Gimenez E, Hernandez-Muñoz P, Tomoyuki Y, Gavara R, Lagaron JM. 2005. Morphological and barrier properties alterations in EVOH copolymers as a result of packaged food retorting processes. Journal of Applied Polymer Science 96:2192-2202.
8. Ryan AJ, Bras W, Mant GR, Derbyshire GB. 1994. A direct method to determine the degree of crystallinity and lamellar thickness of polymers: Application to polyethylene. Polymer 35:4537-4544.
9. Schenk H, Peschar R. 2004. Understanding the structure of chocolate. Radiation Physics and Chemistry 71:829-835.