Applications of Active Packaging in Breads

Authors

  • Ali Göncü Pamukkale Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 20070 Denizli
  • Sami Gökhan Özkal Pamukkale University

DOI:

https://doi.org/10.24925/turjaf.v5i11.1264-1273.1247

Keywords:

Bread, Packaging, Active packaging, Shelf life, Stale bread

Abstract

Changes on consumer preferences lead to innovations and improvements in new packaging technologies. With these new developments passive packaging technologies aiming to protect food nowadays have left their place to active and intelligent packaging technologies that have other various functions beside protection of food. Active packaging is defined as an innovative packaging type and its usage increases the shelf life of food significantly. Applications of active packaging have begun to be used for packaging of breads. In this study active packaging applications in breads have been reviewed.

Author Biographies

Ali Göncü, Pamukkale Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 20070 Denizli

Gıda Teknolojisi Programı, Gıda İşleme Bölümü, Çine Meslek Yüksekokulu

Sami Gökhan Özkal, Pamukkale University

Mühendislik Fakültesi Gıda Mühendisliği Bölümü 20070 Kınıklı-Denizli Tel: +90 258 2963119 Faks: +90 258 2963262 E-posta: sgozkal@pau.edu.tr

Published

30.10.2017

How to Cite

Göncü, A., & Özkal, S. G. (2017). Applications of Active Packaging in Breads. Turkish Journal of Agriculture - Food Science and Technology, 5(11), 1264–1273. https://doi.org/10.24925/turjaf.v5i11.1264-1273.1247

Issue

Section

Food Technologies