Effects of flavour absorption on foods and their packaging materials

Agriculture & Biology

• packaging materials 100%
• flavor compounds 76%
• flavor 72%
• polyethylene 53%
• food matrix 28%
• permeability 24%
• polypropylenes 22%
• oxygen 20%
• oils 18%
• pectins 16%
• casein 15%
• orange juice 14%
• disaccharides 13%
• bottles 11%
• lactose 10%
• polysaccharides 9%
• polymers 8%
• polyolefin 7%
• salting 7%
• plastic film 7%
• temperature 7%
• whole milk 6%
• polyethylene terephthalates 6%
• carboxymethylcellulose 6%
• beta-lactoglobulin 6%
• food packaging 6%
• skim milk 6%
• pets 6%
• lipids 6%
• polyesters 5%
• sensory evaluation 5%
• packaging 5%
• glass 4%
• films (materials) 4%
• viscosity 4%
• proteins 3%
• testing 2%
• sampling 2%