The Experts below are selected from a list of 60 Experts worldwide ranked by ideXlab platform

G.k. Goyal - One of the best experts on this subject based on the ideXlab platform.

  • Influence of modified atmosphere Packaging (MAP) and refrigerated storage on the sensory characteristics of ready-to-serve pizza.
    Milchwissenschaft-milk Science International, 2010
    Co-Authors: Preeti Singh, G.k. Goyal, Ali Abas Wani
    Abstract:

    Traditional Food Packaging protects Food from external microbial contamination, oxygen, water vapour and light. However, newer Packaging technologies such as Modified Atmosphere Packaging (MAP) do more than just provide protection from outside influences. The study was conducted to increase the shelf life of ready-to-serve (RTS) pizza by using MAP technique. The pizza samples were packaged in high barrier bags (LLD/BA * /Nylon-6/BA * /LDPE) under four different atmospheres (air: atm 1; 100% CO 2 atm 2; 100% N 2 atm 3 and 50% CO 2 / 50% N 2 : atm 4). A headspace to product ratio of 1-2 litres gas/kg product was initially set in the MAP system and stored at 7±1 ° C. Periodically, pizza samples were evaluated for changes in sensory characteristics. The shelf life for RTS pizza samples in conventional air packages was 15 d. However, significant shelf life increase of 45 d (300% increase) was achieved under the modified atmospheres.

  • Effect of Modified Atmosphere Packaging (MAP) and Storage on the Chemical Quality of Paneer
    Asian Journal of Dairy and Food Research, 2008
    Co-Authors: G.k. Goyal
    Abstract:

    Traditional Food Packaging protects Food from external contamination, oxygen, water vapour and light. However, newer Packaging technologies such as Modified Atmosphere Packaging (MAP) do more than just provide protection from outside influences. The study was conducted to increase the shelf life of paneer by using MAP technique. The paneer samples were packaged in high barrier bags (LLD/BA/Nylon-6/BA/LDPE) under different atmospheres: atmospheric air (atm1), vacuum (atm2), 100% CO2 (atm3) and 100% N2 (atm4). A headspace to product ratio of 1-2 litres gas / kg product was initially set in the MAP system and stored the samples at 7±1oC. Periodically, paneer samples were evaluated for changes in chemical characteristics. The analysis of variance of the data revealed that the MAP had significant influence on moisture, titratable acidity, pH, free fatty acids, and tyrosine content of the paneer samples during storage.

Ali Abas Wani - One of the best experts on this subject based on the ideXlab platform.

  • Influence of modified atmosphere Packaging (MAP) and refrigerated storage on the sensory characteristics of ready-to-serve pizza.
    Milchwissenschaft-milk Science International, 2010
    Co-Authors: Preeti Singh, G.k. Goyal, Ali Abas Wani
    Abstract:

    Traditional Food Packaging protects Food from external microbial contamination, oxygen, water vapour and light. However, newer Packaging technologies such as Modified Atmosphere Packaging (MAP) do more than just provide protection from outside influences. The study was conducted to increase the shelf life of ready-to-serve (RTS) pizza by using MAP technique. The pizza samples were packaged in high barrier bags (LLD/BA * /Nylon-6/BA * /LDPE) under four different atmospheres (air: atm 1; 100% CO 2 atm 2; 100% N 2 atm 3 and 50% CO 2 / 50% N 2 : atm 4). A headspace to product ratio of 1-2 litres gas/kg product was initially set in the MAP system and stored at 7±1 ° C. Periodically, pizza samples were evaluated for changes in sensory characteristics. The shelf life for RTS pizza samples in conventional air packages was 15 d. However, significant shelf life increase of 45 d (300% increase) was achieved under the modified atmospheres.

Wang Yan - One of the best experts on this subject based on the ideXlab platform.

  • Application of Bamboo in the Traditional Food Packaging
    Packaging Engineering, 2010
    Co-Authors: Wang Yan
    Abstract:

    It analyzed the existing problems of Traditional Food Packaging,brought forward the view that the Traditional Food Packaging should seek the inspiration from the cultural roots,embodied the good elements of Traditional Chinese culture,and created the national character of Packaging design.And it analyzed the advantages of the application of bamboo in Traditional Food Packaging and guidelines of bamboo Packaging design.Those are in order to search the best solution for the Traditional Food Packaging under the background of environmental protection,resource saving and Packaging culture.

Sun Chao - One of the best experts on this subject based on the ideXlab platform.

Enamul Kabir - One of the best experts on this subject based on the ideXlab platform.

  • Bacteriological Load in Traditional Food Packaging Paper
    Journal of Advances in Microbiology, 2019
    Co-Authors: Sohel Rana, Shohel Mahmud, M. A. Hossain, Masud Rana, Enamul Kabir
    Abstract:

    Aims: To determine bacteriological load of rejected papers used as Food Packaging materials and assess their prevalence of use by Food vendors. Methods and Results: Food vendors (n=116) were selected purposively from various street Food, fast Food, small and large dining stalls or hotels located at Jashore, Bangladesh. Paper samples randomly collected from these vendors were later categorized into 5 different types as Food wrapping, plate covering, tray spreading paper and hand cleaning. Then, 7 paper samples from these each 5 types were randomly sampled for microbial analysis. Swabbing and defibering methods for bacterial analysis and SPSS for statistical analysis were employed. The number of bacteria by the defibering method was in the range of (1.9×108-7.5×108) Cfu/g. Sample papers tested by swabbing method contained between minimum 1.2×108 and maximum 9.2×108Cfu/cm2. Under swabbing method, the minimum average bacterial count was 2.8×108 Cfu/cm2 in Food serving paper samples and maximum 4.7×108 Cfu/cm2 in wrapping paper samples. By defibering method, maximum average of bacterial load was found in tray spreading paper samples as 5.3×108Cfu/g and minimum average was in plate covering paper as 4.4x108Cfu/g. Types of paper samples were not significantly different when compared with each other against their mean bacterial concentration found by swabbing method (F=0.961, p=0.443) as well as defibering method (F=2.227, p=0.09).The mean quantity of paper use per vendor surveyed was as much as 1.26 kg a day. Anticipatedly, quantity extent of paper use (kg/day) based on the types of Food shops showed a significant difference (F=3.9, p=0.01), as understandably, paper use among different shops was apparently highly variable. Conclusions: The paper samples used for Food wrapping and Packaging showed high bacterial contamination more than standard acceptance level. There is an urgent need to discourage the use of these papers as Food Packaging material by creating awareness among Food vendors and consumers regarding its harmful effects.