Study on Food Safety and Green Food Packaging

Lin Lin Shang; Wei Feng

doi:10.4028/www.scientific.net/AMR.550-553.1915

Paper Titles

Optimization of Glucosinolates Extracted from Maca(Lepidium meyenii) by Combined Ultrasonic and Microwave Extraction with Response Surface Methodology
p.1893

Determination of Overall Mass Transfer Coefficient for 6-Gingerol and 6-Shagoal in Subcritical Water Extraction
p.1900

GC-MS Analysis of Fragrance Constituents from Offcuts of Eaglewood and Chinese Eaglewood in Guangdong
p.1904

Detection of Zearalenone by Chemiluminescence Immunoassay in Corn Samples
p.1911

Study on Food Safety and Green Food Packaging
p.1915

Detection of Pork in High Tenperature Processed Food by Taqman Real-Time Polymerase Chain Reaction
p.1919

Short Communication - A Likely Virus Was Observed from Chinese Chestnut
p.1924

Identification of Spoilage Fungus from Strawberry Fruit by PCR
p.1927

On the Food Safety Problem in China and its Supervision
p.1932

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 550-553Study on Food Safety and Green Food Packaging

Study on Food Safety and Green Food Packaging

Abstract:

Safe food packaging is of great significance in solving food safety problem, which can ensure the quality of the food. At the same time protecting the environment should be taken into consideration, and therefore sound food packaging is not only safe to human health but also green to the environment. In this paper potential safety hazards in food packaging materials and how to develop green food packaging are discussed at length.