Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions.

Katsouli, Maria; Semenoglou, Ioanna; Kotsiri, Mado; Gogou, Eleni; Tsironi, Theofania; Taoukis, Petros

Katsouli, Maria; Semenoglou, Ioanna; Kotsiri, Mado; Gogou, Eleni; Tsironi, Theofania; Taoukis, Petros.

Afiliação

Katsouli M; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece.
Semenoglou I; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece.
Kotsiri M; Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 Athens-Sounio Ave, 19013 Attiki, Greece.
Gogou E; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece.
Tsironi T; Department of Food Science and Nutrition, University of Thessaly, End N. Temponera, 43100 Karditsa, Greece.
Taoukis P; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece.

Foods ; 11(15)2022 Jul 27.

Article em En | MEDLINE | ID: mdl-35954012

Palavras-chave

CO2 emitters; Time Temperature Integrators; active packaging; fish fillet; freshness; intelligent packaging; modified atmosphere packaging; shelf-life modeling; volatiles production

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