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    Citation 236192523

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    Patricia Del Rosario
    This study examines the use of active packaging technology to control lipid oxidation in food. Active packaging incorporates antioxidants directly into packaging materials to prevent oxidation and rancidity that degrade food quality. The researchers review different active compounds and packaging formats that have shown promise in reducing lipid oxidation and maintaining freshness for a variety of food products.

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    Citation 236192523

    Uploaded by

    Patricia Del Rosario
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    This study examines the use of active packaging technology to control lipid oxidation in food. Active packaging incorporates antioxidants directly into packaging materials to prevent oxidation and rancidity that degrade food quality. The researchers review different active compounds and packaging formats that have shown promise in reducing lipid oxidation and maintaining freshness for a variety of food products.

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    This study examines the use of active packaging technology to control lipid oxidation in food. Active packaging incorporates antioxidants directly into packaging materials to prevent oxidation and rancidity that degrade food quality. The researchers review different active compounds and packaging formats that have shown promise in reducing lipid oxidation and maintaining freshness for a variety of food products.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as txt, pdf, or txt
    7 views1 page

    Citation 236192523

    Uploaded by

    Patricia Del Rosario
    This study examines the use of active packaging technology to control lipid oxidation in food. Active packaging incorporates antioxidants directly into packaging materials to prevent oxidation and rancidity that degrade food quality. The researchers review different active compounds and packaging formats that have shown promise in reducing lipid oxidation and maintaining freshness for a variety of food products.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
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    Download as txt, pdf, or txt
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    Tian, Fang & A Decker, Eric & Goddard, Julie. (2013).

    Controlling lipid oxidation


    of food by active packing technology. Food & function. 4. 10.1039/c3fo30360h.

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