Effect of high-pressure/temperature (HP/T) treatments of in-package food on additive migration from conventional and bio-sourced materials

Food Additives and Contaminants - Part A

Volumn 27, Issue 1, 2010, Pages 118-127

  Mauricio Iglesias, M ^a   Jansana, S ^a   Peyron, S ^a   Gontard, N ^a   Guillard, V ^a  

^a UMR IATE   (France)

Author keywords

Packaging additives; Packaging food simulants; Risk assessment

Indexed keywords

ANTIOXIDANT; FOOD ADDITIVE; 3 (3,5 DI TERT BUTYL 4 HYDROXYPHENYL)PROPIONIC ACID OCTADECYL ESTER; BUTYLCRESOL; DRUG DERIVATIVE; FLUORESCENT DYE; OLIVE OIL; POLYMER; VEGETABLE OIL;

ARTICLE; FOOD PACKAGING; HYPERBARISM; INFRARED SPECTROSCOPY; INSTRUMENT STERILIZATION; KINETICS; MATHEMATICAL ANALYSIS; MIGRATION; PASTEURIZATION; PRIORITY JOURNAL; TEMPERATURE; ULTRAVIOLET RADIATION; COMPARATIVE STUDY; EVALUATION; FOOD CONTAMINATION; FOOD PRESERVATION; HEAT; HUMAN; METHODOLOGY; PRESSURE; RAMAN SPECTROMETRY; RISK ASSESSMENT; SOLUBILITY;

ANTIOXIDANTS; BUTYLATED HYDROXYTOLUENE; FLUORESCENT DYES; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; PLANT OILS; POLYMERS; PRESSURE; RISK ASSESSMENT; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS, RAMAN; STERILIZATION;

EID: 75649151176     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440040903268054     Document Type: Article

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