...Marina Cabral Rebouças; Maria do Carmo Passos Rodrigues; Silvia Maria de Freitas Purpose The purpose of this paper is to evaluate the influence of the front of a package label and the nutritional claims linked to it over consumers’ expectations as to acceptance, purchase attitude and perception...

...Swati Gupta; B.D. Sharma Purpose The aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C). Design/methodology/approach FRSHMS were prepared by replacing the lean meat...

.../approach Fresh fenugreek leaves were stored in polypropylene (PP) film package under four different treatments, viz., T1: perforated (one perforation), T2: perforated (two perforation, 0.3 mm each), T3: non-perforated and T4: control sample. The control samples were kept in packages under ambient...

...Arvind Soni; G Kandeepan; S. K. Mendiratta; Vivek Shukla; Ashish Kumar Purpose – The purpose of this paper was to develop an antimicrobial edible film coated with essential oils for packaging application with characterization of its physicochemical properties. Livestock products especially meat...

... known as Vawksa rep, under different packaging conditions. Design/methodology/approach – Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T₁ (Traditional Vawksa rep + Aerobic packaging...

... and packaging techniques (and, especially, for food safety). Decisions that must be made in the selection of food ingredients and processing techniques are, in principle, much the same as those that are required in other areas of design technology. Food design and production requires a holistic approach, which...

...Carole Crockett; Sam Sumar The use of plastic as packaging material has been increasing at an exponential rate with time over the past decades. After use, most of the plastic waste has traditionally been disposed of into landfills, which in turn have led to serious environmental concerns...

...Carole Crockett; Sam Sumar First part of an article which focuses on the use of plastics as packaging material. This use has been increasing at an exponential rate with time over the past decades. After use, most of the plastic waste traditionally has been disposed of into landfills which in turn...

...Richard Earnshaw Discusses the use of high pressure in the processing, packaging and shelf life of food products. Describes the effects of high pressure on food microbiology, chemistry and structure. Suggests there are commercial opportunities for new products using pressure packaging...

...Frank Paine Reviews the factors which cause deterioration of food, the way packaging can prevent this, and the special requirements of modern foods for flexible packaging. NUMBER 3 MAY/JUNE 1993 Packaging Food with Flexible Materials PART 2 Frank Paine Frank Paine concludes his article...

...Frank Paine The role of packaging in the food industry has changed rapidly in recent years. From being what was once only a simple container,packaging has been transformed into a key step in food preservation technology (primary packaging) and the touchstone for logistic efficiency (secondary...

... specifically designed to improve the image of fast food companies. The greatest momentum for change has inevitably been associated with the major American fast food chains which are introducing more environmentally‐friendly packaging, accessory‐recycling and lower fat products. In the process they are gaining...