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6 November 2012 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
In the past few decades, there has been a significant increase in the amount of plastics being used in food packaging applications. This is because plastics bring in enormous advantages, such as thermosealability, flexibility in thermal and mechanical properties, permit integrated processes (i.e. plastic packages can be formed, filled and…
13 May 2011 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
Food contact materials (FCMs) comprise a broad and complex area, using many different types of materials and articles, as well as many different chemical substances such as additives in the materials and articles. The intent of packaging is to maintain its function of protecting the integrity, quality, freshness and safety…
3 December 2008 | By A. Le-Bail and R. Zuniga, ENITIAA – GEPEA; T. Lucas, Cemagref; M. Sikora, University of Agriculture Balicka; C. M. Rosell, IATA-CSIC; D. Curic, University of Zagreb; T. Park, TTZ-EIBT; V. Kiseleva, Russian Academy of Science, IBCP RAS; M. Pitroff, MIWE; I. Van Haesendonck, PURACOR; M. Bonnand-Ducasse, BIOFOURNIL; M. Koczwara, BEZGLUTEN; V. Cerne, SCHAER R&D
The European bread industry is using refrigeration more and more to extend the shelf life of bakery products. The associated technologies, called bake-off-technology, allows the retail of freshly baked breads made from industrial frozen (and non frozen) products. Energy used for bread making, nutrition facts and quality of the final…
