Toward Smarter Food Packaging
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-7196-8_2
Reference57 articles.
1. Arvanitoyannis IS, Stratakos AC (2012) Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: a review. Food Bioprocess Technol 5:1423–1446. https://doi.org/10.1007/s11947-012-0803-z
2. Blixt Y, Borch E (1999) Using an electronic nose for determining the spoilage of vacuum-packaged beef. Int J Food Microbiol 46(2):123–134. https://doi.org/10.1016/S0168-1605(98)00192-5
3. Chen Q et al (2016) Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array. J Food Eng 168:259–266. https://doi.org/10.1016/j.jfoodeng.2015.08.003
4. Chu CS, Lin KZ, Tang YH (2016) A new optical sensor for sensing oxygen based on phase shift detection. Sensors Actuat B Chem 223:606–612. https://doi.org/10.1016/j.snb.2015.09.155
5. Communities (2004) Regulation (EC) No. 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89. 1935/2004
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