2.1 Introduction: the role of packaging in the food chain 2.2 Active packaging techniques 2.3 Intelligent packaging techniques 2.4 Current use of novel packaging techniques

Consumer satisfaction is related to fresh product quality. This quality is generally associated with visual appearance, colour being one of the most important aspects in the consumer's purchase decision. The association of certain colours with the acceptance of fruits and vegetables begins early and is maintained through life. For instance, when the red colour of fruit is enhanced, the perceived sweetness level increases. Colour is normally used to determine

The colour stability of meat products is influenced by a large number of factors some of biochemical nature, some due to handling during slaughter and processing, and others due to packaging and storage conditions. This chapter focuses on modelling how colour shelf-life is affected by the external factors applied during packaging and storage. However, meat from different sources shows different tendencies to undergo colour deterioration and this variation in internal factors influences the developed models. Therefore some consideration will also be given to discussing how internal factors like

5.1 Introduction Non-migratory bioactive polymers (NMBP)are a class of polymers that possess biological activity without the active components migrating from the polymer to the substrate. This concept has existed for some time (Bachler et al., 1970; Brody and Budny, 1995; Katchalski-Katzir 1993) and has been applied primarily to immobilised enzyme

The best known and most widely used active packaging technologies for foods today are those engineered to remove undesirable substances from the headspace of a package through absorption, adsorption or scavenging. To achieve this goal a physical or chemical absorbent or adsorbent is incorporated in the packaging material or added to the package by means of a sachet. In most publications

2.1 Introduction: the role of packaging in the food chain Packaging has a significant role in the food supply chain and it is an integral part both of the food processes and the whole food supply chain. Food packaging has to perform several tasks as well as fulfilling many demands and requirements. Traditionally, a food package makes distribution easier. It has protected food from environmental conditions, such as light, oxygen, moisture, microbes, mechanical stresses and dust. Other basic tasks have been to ensure adequate labelling for providing information e.g., to the customer, and a proper convenience to the consumer, e.g., easy opening, reclosable lids and a suitable dosing mechanism. Basic requirements are good marketing properties

sinusoidal voltage: V =V29 A sinusoidal current: I= We define the complex powerS=vi=V∠9,I∠-9 =V∠,-=V∠=+ jVI sin=P+j P=VIcos 9 --active(average) power

Much of the catalytic power of enzymes comes from their bringing sub- strates together in favorable orientations in enzyme-substrate (ES)com- plexes. The substrates are bound to a specific region of the enzyme called the active site. Most enzymes are highly selective in their binding

本章主要讲解 Windows2000中活动目录(Active Directory,AD)的基本知识和使用技巧。通过本章学习,读者应该掌握以下内容: 一、活动目录的基本概念 二、活动目录的规划与安装 三、域控制器的管理 四、用户账户和计算机账户的管理 五、组和组织单位的管理 六、资源发布和域的管理

Types of market efficiency The weak-form of efficiency: price accurately reflect all information that can be derived by examining market trading data such as past prices, trading volume, short interest rate, etc