Active and intelligent packaging systems for a modern society
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Tài liệu tham khảo
3M
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Agion
Ahvenainen, 2003, Active and intelligent packaging: An introduction, 5
AIPIA
AIPIA
AIPIA
Akbar, 2014, Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat, Food Control, 38, 88, 10.1016/j.foodcont.2013.09.065
ALBIS
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Artibal
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Avery Dennison
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BCC Research
BCC Research
Bemis-Curwood
Bioka
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Brody, 2001
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CAEN RFID
Calatayud, 2013, Active films based on cocoa extract with antioxidant, antimicrobial and biological applications, Food Chemistry, 139, 51, 10.1016/j.foodchem.2013.01.097
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Cerisuelo, 2013, Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon, Journal of Food Engineering, 116, 352, 10.1016/j.jfoodeng.2012.12.028
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Chen, 2013, Use of active packaging structures to control the microbial quality of a ready-to-eat meat product, Food Control, 30, 306, 10.1016/j.foodcont.2012.07.002
Clariant
CO2 Technologies
Coma, 2008, Bioactive packaging technologies for extended shelf life of meat-based products, Meat Science, 78, 90, 10.1016/j.meatsci.2007.07.035
Concha-Meyer, 2011, Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon, Food Control, 22, 485, 10.1016/j.foodcont.2010.09.032
Corrales, 2014, Antimicrobial packaging systems, 133
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Craemer
CSL
Datta, 2008, Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin, Journal of Food Science, 73, M67, 10.1111/j.1750-3841.2007.00633.x
Day, 2008, Active packaging of food, 1
de Azeredo, 2009, Nanocomposites for food packaging applications, Food Research International, 42, 1240, 10.1016/j.foodres.2009.03.019
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Dolmacı, 2012, An amperometric biosensor for fish freshness detection from xanthine oxidase immobilized in polypyrrole-polyvinylsulphonate film, Artificial Cells, Nanomedicine and Biotechnology, 40, 275
DSM
EFSA, 2013, Scientific opinion on the safety evaluation of a time–temperature indicator system, based on Carnobacterium maltaromaticum and acid fuchsin for use in food contact materials, EFSA Journal, 11, 3307, 10.2903/j.efsa.2013.3307
EFSA, 2014, Scientific opinion on the safety assessment of the active substances, palladium metal and hydrogen gas, for use in active food contact materials, EFSA Journal, 12, 3558, 10.2903/j.efsa.2014.3558
Ellouze, 2010, Applicability of biological time temperature integrators as quality and safety indicators for meat products, International Journal of Food Microbiology, 138, 119, 10.1016/j.ijfoodmicro.2009.12.012
Ellouze, 2011, Use of global sensitivity analysis in quantitative microbial risk assessment: Application to the evaluation of a biological time temperature integrator as a quality and safety indicator for cold smoked salmon, Food Microbiology, 28, 755, 10.1016/j.fm.2010.05.022
Emco Packaging
Emiroglu, 2010, Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties, Meat Science, 86, 283, 10.1016/j.meatsci.2010.04.016
Ercolini, 2010, Development of spoilage microbiota in beef stored in nisin activated packaging, Food Microbiology, 27, 137, 10.1016/j.fm.2009.09.006
Etienne, 2005
European Commission, 2009, Commission Regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food, Official Journal of the European Union, L 135, 1
European Commission
European Commission, 2012, Regulation (EU) No 528/2012 of the European Parliament and of the Council of 22 May 2012 concerning the making available on the market and use of biocidal products, Official Journal of the European Union, L 167, 1
European Commission
Fernández, 2010, Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat, Journal of Food Protection, 73, 2263, 10.4315/0362-028X-73.12.2263
Ferrari, 2009, Modeling of oxygen scavenging for improved barrier behavior: Blend films, Journal of Membrane Science, 329, 183, 10.1016/j.memsci.2008.12.030
Ferrocino, 2013, Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°C, Journal of Food Protection, 76, 52, 10.4315/0362-028X.JFP-12-257
Floros, 1997, Active packaging technologies and applications, Food Cosmetics and Drug Packaging, 20, 10
Freshpoint
Freshpoint
Freshpoint
FSANZ (Food Standards Australia New Zealand), 2007, Final assessment report application A565 use of nisin in processed meat products
FSIS (Food Safety and Inspection Service), 2002, FSIS Directive 7120.1: Safe and suitable ingredients used in the production of meat and poultry products
Galagan, 2008, Fadable ink for time–temperature control of food freshness: Novel new time–temperature indicator, Food Research International, 41, 653, 10.1016/j.foodres.2008.04.012
Galotto, 2012, Evaluation of the effectiveness of a new antimicrobial active packaging for fresh atlantic salmon (Salmo salar L.) shelf life, Packaging Technology and Science, 25, 363, 10.1002/pts.981
Giannakourou, 2005, Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain, International Journal of Food Microbiology, 102, 323, 10.1016/j.ijfoodmicro.2004.11.037
Giménez, 2011, Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage, Food Chemistry, 124, 1393, 10.1016/j.foodchem.2010.07.097
Guillory
Han, 2000, Antimicrobial food packaging, Food Technology, 54, 56
Han, 2014, A review of food packaging technologies and innovations, 3
Han, 2012, Application of fuzzy reasoning to prediction of beef sirloin quality using time temperature integrators (TTIs), Food Control, 24, 148, 10.1016/j.foodcont.2011.09.018
Hansen, 2007, Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, CO2 emitter, and vacuum, Journal of Food Science, 72, M423, 10.1111/j.1750-3841.2007.00561.x
Hansen, 2009, Quality changes of prerigor filleted atlantic salmon (Salmo salar L.) packaged in modified atmosphere using CO2 emitter, traditional MAP, and vacuum, Journal of Food Science, 74, M242, 10.1111/j.1750-3841.2009.01233.x
Hereu, 2012, High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes, International Journal of Food Microbiology, 154, 107, 10.1016/j.ijfoodmicro.2011.02.027
Higueras, 2013, Development of a novel antimicrobial film based on chitosan with LAE (ethyl-Nα-dodecanoyl-l-arginate) and its application to fresh chicken, International Journal of Food Microbiology, 165, 339, 10.1016/j.ijfoodmicro.2013.06.003
Holck, 2014, Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging, Journal of Food Protection, 7, 1052
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Insignia Technologies
Jamshidian, 2012, Structural, mechanical and barrier properties of active PLA-antioxidant films, Journal of Food Engineering, 110, 380, 10.1016/j.jfoodeng.2011.12.034
Jang, 2014, New pressure-activated compartmented oxygen indicator for intelligent food packaging, International Journal of Food Science & Technology, 49, 650, 10.1111/ijfs.12310
Järnström, 2013, ENZYCOAT II—Enzymes embedded in barrier coatings for active packaging, 203, 1
Jofré, 2008, Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham, Food Control, 19, 634, 10.1016/j.foodcont.2007.06.007
Jofré, 2007, Inhibition of Listeria monocytogenes in cooked ham through active packaging with natural antimicrobials and high-pressure processing, Journal of Food Protection, 70, 2498, 10.4315/0362-028X-70.11.2498
Johns Hopkins University Applied Physics Laboratory
Jouki, 2014, Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets, International Journal of Food Microbiology, 174, 88, 10.1016/j.ijfoodmicro.2014.01.001
Juck, 2010, Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products, International Journal of Food Microbiology, 142, 302, 10.1016/j.ijfoodmicro.2010.07.006
Jung, 2012, Proof-of-concept study of chitosan-based carbon dioxide indicator for food packaging applications, Food Chemistry, 135, 2170, 10.1016/j.foodchem.2012.07.090
Keep-it Technologies
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Kerry, 2014, New packaging technologies, materials and formats for fast-moving consumer products, 549
Kerry, 2006, Past, current and potential utilisation of active and intelligient packaging systems for meat and muscle-based products: A review, Meat Science, 74, 113, 10.1016/j.meatsci.2006.04.024
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Kuswandi, 2014, A novel on-package sticker sensor based on methyl red for real-time monitoring of broiler chicken cut freshness, Packaging Technology and Science, 27, 69, 10.1002/pts.2016
Kuswandi, 2012, A novel colorimetric food package label for fish spoilage based on polyaniline film, Food Control, 25, 184, 10.1016/j.foodcont.2011.10.008
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Kyodo Printing
La Storia, 2013, Coating-activation and antimicrobial efficacy of different polyethylene films with a nisin-based solution, Food and Bioprocess Technology, 6, 2770, 10.1007/s11947-012-0902-x
Laboratories STANDA
Laboratories STANDA
Lawrie, 2013, Simple inkjet-printed, UV-activated oxygen indicator, Sensors and Actuators B: Chemical, 176, 1154, 10.1016/j.snb.2012.10.125
Lee, 2010, Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials, Meat Science, 86, 138, 10.1016/j.meatsci.2010.04.035
Lee, 2014, Antioxidant packaging system, 111
Lee, 2014, Proof-of-concept study of a whey protein isolate based carbon dioxide indicator to measure the shelf-life of packaged foods, Food Science and Biotechnology, 23, 115, 10.1007/s10068-014-0015-6
Lee, 2014, Intelligent packaging for food products, 171
LINPAC
LINPAC
Liu, 2010, Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and alpha-tocopherol, Journal of Food Engineering, 98, 170, 10.1016/j.jfoodeng.2009.12.023
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Lloret, 2012, Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials, LWT - Food Science and Technology, 49, 333, 10.1016/j.lwt.2012.01.042
López-de-Dicastillo, 2012, Active antioxidant packaging films: Development and effect on lipid stability of brined sardines, Food Chemistry, 131, 1376, 10.1016/j.foodchem.2011.10.002
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Manzanarez-López, 2011, Release of α-tocopherol from poly(lactic acid) films, and its effect on the oxidative stability of soybean oil, Journal of Food Engineering, 104, 508, 10.1016/j.jfoodeng.2010.12.029
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Marcos, 2013, Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages, Food Control, 30, 325, 10.1016/j.foodcont.2012.07.019
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Market Research
Martínez-Olmos, 2013, Screen printed flexible radiofrequency identification tag for oxygen monitoring, Analytical Chemistry, 85, 11098, 10.1021/ac4028802
Maxwell Chase Technologies
Mc Carthy, 2001, Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties, Meat Science, 57, 177, 10.1016/S0309-1740(00)00090-5
McArdle, 2011, Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage, Meat Science, 87, 274, 10.1016/j.meatsci.2010.10.022
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Millette, 2007, Inhibition of Staphylococcus aureus on beef by nisin-containing modified alginate films and beads, Food Control, 18, 878, 10.1016/j.foodcont.2006.05.003
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Mitsubishi Gas Chemical
Mitsubishi Gas Chemical
Mitsubishi Gas Chemical
Mitsubishi-Kagaku Foods Corporation
Mitsumoto, 2005, Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties, Meat Science, 69, 773, 10.1016/j.meatsci.2004.11.010
Mondi
Mondi
Mousavi, 2002, Tracking and traceability in the meat processing industry, British Food Journal, 104, 7, 10.1108/00070700210418703
Muriel-Galet, 2012, Antimicrobial food packaging film based on the release of LAE from EVOH, International Journal of Food Microbiology, 157, 239, 10.1016/j.ijfoodmicro.2012.05.009
Nadarajah, 2005, Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate, International Journal of Food Microbiology, 99, 269, 10.1016/j.ijfoodmicro.2004.08.019
Nanopack
Nerín, 2006, Stabilization of beef meat by a new active packaging containing natural antioxidants, Journal of Agricultural and Food Chemistry, 54, 7840, 10.1021/jf060775c
Nguyen, 2008, Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats, Food Microbiology, 25, 471, 10.1016/j.fm.2008.01.004
Nopwinyuwong, 2010, Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage, Talanta, 81, 1126, 10.1016/j.talanta.2010.02.008
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Pacquit, 2007, Development of a smart packaging for the monitoring of fish spoilage, Food Chemistry, 102, 466, 10.1016/j.foodchem.2006.05.052
Pacquit, 2006, Development of a volatile amine sensor for the monitoring of fish spoilage, Talanta, 69, 515, 10.1016/j.talanta.2005.10.046
Paper Pak Industries
Park, 2013, Response of microbial time temperature indicator to quality indices of chicken breast meat during storage, Food Science and Biotechnology, 22, 1145, 10.1007/s10068-013-0196-4
Park, 2012, Development of antioxidant packaging material by applying corn-zein to LLDPE film in combination with phenolic compounds, Journal of Food Science, 77, E273, 10.1111/j.1750-3841.2012.02906.x
Pereira de Abreu, 2010, Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.), Food Research International, 43, 1277, 10.1016/j.foodres.2010.03.019
Pereira de Abreu, 2011, Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca), Innovative Food Science & Emerging Technologies, 12, 50, 10.1016/j.ifset.2010.12.006
Pérez-Juan, 2012, Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows, Meat Science, 92, 107, 10.1016/j.meatsci.2012.04.020
Perry, 2009, Susceptors in microwave packaging, 207
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Scaffaro, 2011, Incorporation of nisin in poly (ethylene-co-vinyl acetate) films by melt processing: A study on the antimicrobial properties, Journal of Food Protection, 74, 1137, 10.4315/0362-028X.JFP-10-383
Sealed Air
SEALPAC
SEALPAC
Sen, 2013, The design of smart RFID system with gas sensor for meat freshness monitoring, Advanced Science and Technology Letters, 41, 17, 10.14257/astl.2013.41.05
Sirane
Siripatrawan, 2010, Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract, Food Hydrocolloids, 24, 770, 10.1016/j.foodhyd.2010.04.003
Sirocchi, 2013, Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis, International Journal of Food Sciences and Nutrition, 64, 921, 10.3109/09637486.2013.809706
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Smits, 2012, Development of printed RFID sensor tags for smart food packaging, 403
Smolander, 2008, Freshness indicators for food packaging, 111
Song, 2014, Development of a chicken feather protein film containing clove oil and its application in smoked salmon packaging, LWT - Food Science and Technology, 57, 453, 10.1016/j.lwt.2014.02.009
Sorbent Systems
Souza, 2011, Mango and acerola pulps as antioxidant additives in cassava starch bio-based film, Journal of Agricultural and Food Chemistry, 59, 2248, 10.1021/jf1040405
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