Torthaí Cuardaigh

1

Íomhá Chlúdaigh

Analysis of phthalate migration to food simulants in plastic containers during microwave operations

Analysis of phthalate migration to food simulants in plastic containers during microwave operations

Leabhar

2

Íomhá Chlúdaigh

Determination of volatile organic compounds (VOCs) from wrapping films and wrapped PDO italian cheeses by using HS-SPME and GC/MS

Determination of volatile organic compounds (VOCs) from wrapping films and wrapped PDO italian cheeses by using HS-SPME and GC/MS

Leabhar

3

Íomhá Chlúdaigh

Glass vs. plastic , life cycle assessment of extra-virgin olive oil bottles across global supply chains

Glass vs. plastic , life cycle assessment of extra-virgin olive oil bottles across global supply chains

Leabhar

4

Íomhá Chlúdaigh

Perceptions of sustainability and functional aspects on liquid carton board packaging materials versus competing materials for juice applications in sweden

Perceptions of sustainability and functional aspects on liquid carton board packaging materials versus competing materials for juice applications in sweden

Leabhar

5

Íomhá Chlúdaigh

The garbage project revisited , from a 20th century archaeology of food waste to a contemporary study of food packaging waste

The garbage project revisited , from a 20th century archaeology of food waste to a contemporary study of food packaging waste

Leabhar

6

Íomhá Chlúdaigh

Active packaging coatings

Active packaging coatings

Leabhar

7

Íomhá Chlúdaigh

Development of antibacterial composite films based on isotactic polypropylene and coated ZnO particles for active food packaging

Development of antibacterial composite films based on isotactic polypropylene and coated ZnO particles for active food packaging

Leabhar

8

Íomhá Chlúdaigh

An assessment of the influence of the industry distribution chain on the oxygen levels in commercial modified atmosphere packaged cheddar cheese using non-destructive oxygen sensor...

An assessment of the influence of the industry distribution chain on the oxygen levels in commercial modified atmosphere packaged cheddar cheese using non-destructive oxygen sensor technology

Leabhar

9

Íomhá Chlúdaigh

Modified atmosphere systems and shelf life extension of fish and fishery products

Modified atmosphere systems and shelf life extension of fish and fishery products

Leabhar

10

Íomhá Chlúdaigh

Use of optical oxygen sensors in non-destructively determining the levels of oxygen present in combined vacuum and modified atmosphere packaged pre-cooked convenience-style foods a...

Use of optical oxygen sensors in non-destructively determining the levels of oxygen present in combined vacuum and modified atmosphere packaged pre-cooked convenience-style foods and the use of ethanol emitters to extend product shelf-life

Leabhar

11

Íomhá Chlúdaigh

Characterization of active packaging films made from poly(lactic acid)/poly(trimethylene carbonate) incorporated with oregano essential oil

Characterization of active packaging films made from poly(lactic acid)/poly(trimethylene carbonate) incorporated with oregano essential oil

Leabhar

12

Íomhá Chlúdaigh

Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources

Leabhar

13

Íomhá Chlúdaigh

Protein hydrolysates from agricultural crops , bioactivity and potential for functional food development

Protein hydrolysates from agricultural crops , bioactivity and potential for functional food development

Leabhar

14

Íomhá Chlúdaigh

Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)

Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)

Leabhar

15

Íomhá Chlúdaigh

Functional food and organic food are competing rather than supporting concepts in Europe

Functional food and organic food are competing rather than supporting concepts in Europe

Leabhar