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http://eprints.org/relation/isVersionOf https://vuir.vu.edu.au/id/document/96 http://eprints.org/relation/isVolatileVersionOf https://vuir.vu.edu.au/id/document/96 http://eprints.org/relation/issmallThumbnailVersionOf https://vuir.vu.edu.au/id/document/96 archive 26 disk0/00/00/00/48 2005-10-18 2021-08-27 14:10:00 2008-11-10 02:58:29 article show Suppakul Panuwat Miltz Joseph Miltz, Joseph Sonneveld Kees Sonneveld, Kees Bigger Stephen W Bigger, Stephen W Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications pub 210000 tafeengineering active packaging, antimicrobial packaging, antimicrobial additives In response to the dynamic changes in current consumer demand and market trends, the area of Active Packaging (AP) is becoming increasingly significant. Principal AP systems include those that involve oxygen scavenging, moisture absorption and control, carbon dioxide and ethanol generation, and antimicrobial (AM) migrating and nonmigrating systems. Of these active packaging systems, the AM version is of great importance. This article reviews: (1) the different categories of AP concepts with particular regard to the activity of AM packaging and its effects on food products, (2) the development of AM and AP materials, and (3) the current and future applications of AM packaging. 2003 published Institute of Food Technologists (Wiley Interscience) 10.1111/j.1365-2621.2003.tb05687.x http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2003.tb05687.x/pdf public JOURNAL OF FOOD SCIENCE 68 2 408-420 TRUE 0022-1147 Includes bibliographical references: pp. 418-420 FALSE 696 2-s2.0-0141676045 2023-07-01 04:00:23