BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Pakiranje in materiali za preprečevanje oksidacije živil = Preventing of food oxidation by proper packaging
Plestenjak, Andrej ; Požrl, Tomaž
Spremembe Íivil zaradi prisotnosti kisika so eden najpogostejǴih vzrokov njihove zmanjǴane kakovosti ali celo kvara. Prisotnost svetlobe, teÍkih kovin,Íivalskih ali rastlinskih barvil v Íivilih te ...oksidacijske spremembe Ǵe pospeǴujejo. Naloga dobrega pakiranja je zato te reakcije prepreřiti ali řim bolj zavreti in s tem podaljǴati trajnost in kakovost Íivila. Opisane so moderne tehnike pakiranja, ki poskuǴajo v veřji ali manjǴi meri zmanjǴati prisotnost kisika oz. oksidacijske spremembe na pakiranih Íivilih s pomořjo modernih bariernih materialov, modificirane atmosfere v embalaÍi in aktivnega pakiranja.
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