3. Active packaging in food industry
&
role of it on quality retention
&
shelf life chocolate products
ظحفردنآشنقوییاذغاعینصردالعفندیبوتبستیفیک
والتکشاهیرآوردهفاریگندام
3
46. References :
[1] Ghanbarzadeh, B., Pezeshki Najafabadi, A., and Almasi, H. (2011).
Antimicrobial edible films for food packaging. Iranian Journal Of Food Science And
Technology. 8(31):123-135.
[2] Mexis, S. F., Badeka, A. V., Riganakos, K. A., and Kontominas, M. G. (2010). Effect of
active and modified atmosphere packaging on quality retention of dark chocolate with
hazelnuts. Innovative Food Science and Emerging Technologies. 11: 177–186
[3] Vermeiren, L., Devlieghere, F., Van Beest, M., De Kruijf, N., and Debevere, J. (1999).
Developments in the active packaging of foods. Trends in Food Science and Technology.
10(3):77-86.
[4] Tagizadeh, A., Ebadi, M., and Aliabadi, M. (1388). Technology of active packaging in foods
- A review. National Congress of Chemical Engineering - Islamic Azad University Of
Eslamshahr and Amirkabir University Of Technology (Tehran Polytechnic).
46