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Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/10511
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dc.contributor.authorMoyssiadi, T.en
dc.contributor.authorBadeka, A.en
dc.contributor.authorKondyli, E.en
dc.contributor.authorVakirtzi, T.en
dc.contributor.authorSavvaidis, I.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:56:56Z-
dc.date.available2015-11-24T16:56:56Z-
dc.identifier.issn0958-6946-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10511-
dc.rightsDefault Licence-
dc.subjectmilken
dc.subjectplastic packagingen
dc.subjectkeeping qualityen
dc.subjectlight transmittanceen
dc.subjectoxygen permeabilityen
dc.subjectfluorescent lighten
dc.subjectvitamins a and b-2en
dc.subjectsensory trialsen
dc.subjecthigh-density polyethyleneen
dc.subjectfluorescent lighten
dc.subjectdairy-productsen
dc.subjectshelf-lifeen
dc.subjectriboflavin contenten
dc.subjectoxidized flavoren
dc.subjectfluid milken
dc.subjectvitamin-aen
dc.subjectcontainersen
dc.subjectprotectionen
dc.titleEffect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: chemical and sensorial aspectsen
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1016/j.idairyj.2003.09.001-
heal.identifier.secondary<Go to ISI>://000220536400006-
heal.identifier.secondaryhttp://ac.els-cdn.com/S0958694603001997/1-s2.0-S0958694603001997-main.pdf?_tid=26671092bd82d653361b2fb106573b19&acdnat=1333040019_8dbecf57fee51fda907399cf65bc1f6a-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate2004-
heal.abstractChemical and sensory changes in low fat (15 g kg(-1)) pasteurized milk stored under fluorescent light at 4degreesC in 500 mL bottles made of (a) multilayer pigmented [HDPE (high-density polyethylene) +20g kg(-1) TiO2/HDPE + 40g kg(-1) carbon black/HDPE + 20g kg(-1) TiO2], (b) monolayer pigmented [HDPE + 20g kg(-1) TiO2], (c) clear PET (polyethylene terephthalate) and (d) pigmented [PET + 20 g kg(-1) TiO2] were monitored for a period of 7 days. Milk packaged in coated paperboard cartons and stored under the same experimental conditions served as the "control" sample. Data were obtained for lipid oxidation, vitamin A and riboflavin content, microbial growth and sensory attributes (odour and taste). Results showed good protection of milk packaged in all packaging materials with regard to microbiological and chemical parameters assessed over the 7-day test period. Vitamin A losses recorded were 11% for multilayer and monolayer pigmented HDPE and pigmented PET bottles vs. 16% for the paperboard cartons and 31% for the clear PET bottles after 7 days of storage. Respective losses for riboflavin were 28% for the multilayer pigmented HDPE bottle and the paperboard carton, 30% for the monolayer pigmented HDPE bottle, 33% for the pigmented PET bottle and 40% for the clear PET bottle. Based on sensory analysis the shelf life of low fat (15 g kg-1) pasteurized milk is approximately 5 days. The best overall protection for the product was provided by the multilayer followed by the monolayer TiO2-pigmented HDPE bottle. Such packaging materials are recently emerging in the fresh milk packaging market. (C) 2003 Elsevier Ltd. All rights reserved.en
heal.publisherElsevieren
heal.journalNameInternational Dairy Journalen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
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