Effect of novel food processing methods on packaging: Structure, composition, and migration properties

Critical Reviews in Food Science and Nutrition

Volumn 50, Issue 10, 2010, Pages 969-988

  Guillard, V ^a   Mauricio Iglesias, M ^a   Gontard, N ^a  

^a UMR IATE   (France)

Author keywords

Biodegradable Materials; Cold Plasma; Food Packaging Interactions; High Pressure Process; Microwave Cooking; Novel Food Processing Methods

Indexed keywords

BIODEGRADABLE MATERIAL; COLD PLASMAS; FOOD/PACKAGING INTERACTIONS; HIGH PRESSURE PROCESS; MICROWAVE COOKING; NOVEL FOODS;

CHEMICAL CONTAMINATION; HIGH PRESSURE EFFECTS; HIGH PRESSURE ENGINEERING; IRRADIATION; MECHANICAL PROPERTIES; MICROWAVE IRRADIATION; NANOCOMPOSITES; ORGANIC POLYMERS; OZONE; PACKAGING; PLASMA APPLICATIONS; PLASMAS; PROCESSED FOODS; PROCESSING; STABILIZATION; THERMAL PROCESSING (FOODS);

PACKAGING MATERIALS;

NANOCOMPOSITE;

ARTICLE; FOOD HANDLING; FOOD IRRADIATION; FOOD PACKAGING; INSTRUMENT STERILIZATION; METHODOLOGY; MICROWAVE RADIATION; PLASMA GAS; ULTRAVIOLET RADIATION;

FOOD IRRADIATION; FOOD PACKAGING; FOOD TECHNOLOGY; MICROWAVES; NANOCOMPOSITES; PLASMA GASES; STERILIZATION; ULTRAVIOLET RAYS;

EID: 78649569518     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390903001768     Document Type: Article

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