B. P. F. Day, Laura K. Potter
Abstract
This chapter contains sections titled: Introduction Oxygen scavengers Carbon dioxide scavenger and emitters Ethylene scavengers Ethanol emitters Moisture absorbers Flavour/odour absorbers Lactose and cholesterol removers Anti-oxidant release Temperature-controlled packaging Regulatory issues, consumer acceptability and equipment considerations Conclusion References
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This chapter contains sections titled: Introduction Oxygen scavengers Carbon dioxide scavenger and emitters Ethylene scavengers Ethanol emitters Moisture absorbers Flavour/odour absorbers Lactose and cholesterol removers Anti-oxidant release Temperature-controlled packaging Regulatory issues, consumer acceptability and equipment considerations Conclusion References
Key concepts: Scavenger, Chemistry, Flavour, Ethylene, Moisture, Active packaging, Carbon dioxide, Food packaging