WO2002026059A2 - Procede de conservation d'aliments par conditionnement sous atmosphere modifiee biologique - Google Patents

Procede de conservation d'aliments par conditionnement sous atmosphere modifiee biologique Download PDF

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Publication number
WO2002026059A2
WO2002026059A2 PCT/US2001/030187 US0130187W WO0226059A2 WO 2002026059 A2 WO2002026059 A2 WO 2002026059A2 US 0130187 W US0130187 W US 0130187W WO 0226059 A2 WO0226059 A2 WO 0226059A2
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WO
WIPO (PCT)
Prior art keywords
food product
bioactive
cultures
package
gas atmosphere
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Application number
PCT/US2001/030187
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English (en)
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WO2002026059A3 (fr
Inventor
James T. C. Yuan
Original Assignee
L'air Liquide Societe Anonyme A Directoire Et Conseil De Surveillance Pour L'etude Et L'exploitation Des Procedes Georges Claude
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Application filed by L'air Liquide Societe Anonyme A Directoire Et Conseil De Surveillance Pour L'etude Et L'exploitation Des Procedes Georges Claude filed Critical L'air Liquide Societe Anonyme A Directoire Et Conseil De Surveillance Pour L'etude Et L'exploitation Des Procedes Georges Claude
Priority to AU2002211273A priority Critical patent/AU2002211273A1/en
Publication of WO2002026059A2 publication Critical patent/WO2002026059A2/fr
Publication of WO2002026059A3 publication Critical patent/WO2002026059A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions

Definitions

  • This invention relates, in general, to food preservation and, more particularly, to packaged food products and to methods for making packaged food products and preserving food products using modified atmosphere packaging.
  • microbial contamination represents the primary mechanism for spoilage of food products, such as meats.
  • Most kinds of food products are susceptible to both spoilage microorganisms and pathogenic microorganisms.
  • Spoilage microorganisms result in deterioration in the color, texture, taste and smell of the food product.
  • the presence of pathogenic microorganisms can lead to potentially deadly diseases when the food products are consumed.
  • Salmonella and Escherichia coli (E. coli) outbreaks have led to substantial loss of human life and severe economic loss for large sections of the food processing industry. Given the increase in world population and the continued demand for package food products, there is an increasing need for an effective means of assuring the production of safe food products.
  • Modified atmosphere packaging is a food preservation method that has been practiced for many years.
  • the packaging of food using a MAP process involves packing the food products, most commonly fruits and vegetables, in a container having a gas atmosphere that reduces cell respiration.
  • Common MAP gases include CO 2 , N 2 , 0 2 and other gases which have been shown to have an influence on food, such as the Noble gases.
  • MAP processing techniques are effective at minimizing microbial outgrowth under controlled temperature conditions, the pathogenic nature of common bacteria associated with food spoilage necessitates further development of food processing technology. In particular, food-manufacturing processes are needed that are less sensitive to variations in storage temperature.
  • the present invention is for a packaged food product, and a method of making of making a packaged food product and preserving food products using biological modified atmosphere packaging.
  • bioactive cultures such as lactic acid bacteria
  • bioactive cultures are applied to the food product, or to inner surfaces of a food container, or both, prior to sealing the food product in a CO 2 -enriched gas atmosphere.
  • the bioactive cultures remain dormant in the food products. The cultures will not grow and they remain colorless, odorless and tasteless.
  • the bioactive cultures will rapidly grow in a CO 2 -enriched atmosphere.
  • bioactive cultures Under rapid growth conditions, the bioactive cultures will produce acidulents, such as lactic acids, and reduce the pH of the food product. Additionally, at elevated temperatures, the bioactive cultures will produce functional bi-products that inhibit or kill pathogenic microorganisms.
  • a bioactive culture that produces an acidulent upon exposure to a temperature above or about room ambient temperature is applied to the food product. The food product is then sealed within a CO -enriched gas atmosphere. The CO 2- -enriched gas atmosphere promotes the growth of the bioactive cultures at a temperature above or about room ambient temperature.
  • the bioactive cultures can be selected from a wide variety of bacteria, such as lactic acid bacteria, Aerococcus, Microbactirum and Propionibacterium.
  • the lactic acid bacterium include, but are not limited to, Carnobacteri ⁇ m, Enterococcus, Lactococcus, Lactobacillus, Lactosphaerea, Leuconostoc, Oenococcus, Pediococcus, Streptocossus, Vagococcus and Weisella.
  • CO 2 -enriched gas provides a favorable environment for the growth of the bioactive cultures at non-refrigeration temperatures. Additionally, the CO 2 -enriched gas also provides the traditional benefits of MAP gas technology, including retardation of the growth rate of spoilage microorganisms and reducing chemical degradation and other quality deterioration, such as loss of color, flavor, aroma, appearance, texture and chemical stability.
  • the CO 2 -enriched gas is preferably a gas mixture having an elevated concentration of CO 2 and a balance of N 2 , O 2 and/or a Noble gas, such as Ar, Kr, Xe, and Ne.
  • FIG. 1 is a plot of the logarithm of E. coli bacteria count versus storage time at about 7° C. for two control food samples packaged in air and one food sample packaged in accordance with one embodiment of the invention
  • FIG. 2 is a plot of the logarithm of E. coli bacteria count versus storage time at about 25° C. for two control food samples packaged in air and one food sample packaged in accordance with one embodiment of the invention
  • FIG. 3 is a plot of pH values versus storage time at about 25° C. for two control food samples and one food sample packaged in accordance with the invention
  • FIG. 4 is a plot of the logarithm of E. coli bacteria count versus storage time at about 7° C. for a first control food sample packaged in air, a second control food sample packaged in a 50/50 volume % mixture of CO 2 and N 2 , and a food sample packaged in accordance with one embodiment of the invention.
  • FIG. 5 is a plot of the logarithm of bacteria count versus storage time at about 25° C. for a control food sample packaged in air and a food sample packaged in accordance with one embodiment of the invention.
  • a bioactive culture is applied to a food product that is then subjected to a MAP gas process.
  • food product and food products apply to a variety of food substances, including fruits, vegetables, grains, poultry, meat, seafood, prepared foods, and ready-to-eat foods and the like.
  • the food products Prior to beginning the process, the food products can be placed in a variety of containers including barrier or permeable containers, barrier or permeable trays, and the like. Additionally, the containers can be sealed with a barrier or permeable film. Typical gas-permeable films have an oxygen gas permeability of about 100 to about 6,000 cc/m 2 /24 hrs.
  • a vacuum may be drawn within the processing apparatus to remove air from the container. Then, the container is flushed with a gas mixture that preferably has a CO 2 concentration of about 0.2% to about 100% by volume.
  • the balance of the gas mixture can be one or more of N 2 , O 2 , and/or a Noble gas, such as Ar, Kr, Xe, and Ne, and Nobel gas mixtures.
  • the bioactive cultures can be applied directly to food products, or to the inner surfaces of food packaging, or to both. Also, the bioactive cultures can be applied to an inner surface of a barrier or permeable film used to seal the package. The bioactive cultures can be applied either before or after placing the food product in a package, but in any event before sealing the package with a barrier or permeable film.
  • the bioactive cultures can be applied in a variety of forms, including a liquid, a freeze-dried power, and the like. Additionally, the bioactive cultures can be applied to the food products, or package surfaces, or both, by entraining a freeze-dried powder in a MAP gas used during packaging.
  • the bioactive cultures can be lactic acid bacteria, Aerococcus, Microbactirum and Propionibacterium.
  • the lactic acid bacterium include, but are not limited to, Carnobacterium, Enterococcus,
  • Lactococcus Lactobacillus, Lactosphaerea, Leuconostoc, Oenococcus, Pediococcus, Streptocossus, Vagococcus and Weisella.
  • a conventional MAP gas process is carried out to provide a CO 2 - enriched gas atmosphere within the sealed container or tray.
  • the CO 2 volumetric concentration in the MAP gas varies from about 0.2% to about 100%.
  • the MAP gas is a mixture of CO 2 and one or more of N 2 , O 2 and/or a Noble gas, such as Ar, Kr, Xe and Ne.
  • the MAP gas is a mixture of CO 2 and N 2 .
  • the bioactive cultures will remain dormant within the food product so long as a controlled refrigeration temperature is maintained.
  • Typical food storage refrigeration system are capable of maintaining refrigeration temperatures in a range of about 0° C. to about 7° C. Temperature abuse can occur when either the temperature fluctuates widely outside of the control range, or when the temperature slowly rises to about room temperature or higher.
  • the growth of the bioactive cultures will be triggered, resulting in the release of acidulent and anti-microbial compounds.
  • the pH of the food product is lowered preserving the food product. For example, sufficient amounts of lactic acid can lower the pH of the food product to about 5.0 or less.
  • lactic acid bacteria and MAP gas combination were prepared by mixing portions of lactic acid bacteria culture with portions of E. coli cultures. The mixed bacteria cultures were then added to "Chicken Rice BowlTM” samples to a target level and mixed in a large mixing bowl for about four minutes to homogenize the sample. After mixing the bacteria and "Chicken Rice BowlTM” samples, 50 gram portions were withdrawn from the mixing bowl and placed into BT 971 barrier trays supplied by Cryovac-Sealed Air Corp. (Duncan, South Carolina). The Experimental samples were inoculated with either lactic acid strain LP or strain 8014 by method. The control samples did not receive any bioactive cultures.
  • the barrier trays were sealed under either a 50/50 MAP gas containing about equal volumetric amounts of CO 2 and N 2 or air.
  • the MAP gas and air flushing were carried out in a Multivac Tray Packaging Machine (Kansas City, Missouri). Each tray was than sealed with a LID 1050 barrier film from Cryovac-Sealed Air Corp. The samples were then divided into two groups and stored at either 7° C. or 25° C.
  • microbiological analysis was performed on each sample by blending 10 grams of the sample with 90 milliliters of sterile 0.1 % peptone water and serially diluting each sample.
  • a one milliliter portion of each diluted sample was plated on a film known under the trade name 3MTM E. coli Count Plates PetrifilmTM prior to performing a bacteria count of E. coli colonies.
  • a one milliliter sample of each culture was placed on a film known under the trade name Aerobic Count Plates PetrifilmTM prior to performing bacteria counts for spoilage bacteria.
  • one milliliter dilute sample was placed on RedigelTM MRS media prior to performing a bacteria count for lactic acid bacteria. Duplicates were made of each of the foregoing plates. The E.
  • coli and aerobic count plates were incubated at about 35° C. for about 48 hours, and the RedigelTM MRS plates were incubated at about 37° C. in a CO 2 incubator for about 48 hours.
  • the CO 2 incubator contained an atmosphere having a CO volumetric concentration of about 5% and a relative humidity of about 93%.
  • the colonies were counted and expressed as colony forming units (CFU) per gram of sample.
  • CFU colony forming units
  • FIG. 1 Shown in FIG. 1 is a plot of the logarithmic plate count for E. coli bacteria taken at various times over a fourteen-day incubation period for samples stored at about 7° C.
  • the bacteria E. coli counts shown in plot 10 were taken from a sample container package in about a 50/50 volume % mixture of N 2 and CO 2 MAP gas in which the lactic acid bacteria LP had been introduced.
  • Plot 20 shows the rise in E. coli count in control samples taken from sample containers packaged under air and to which the lactic acid bacteria strain LP had been introduced.
  • Plot 30 shows the rise in E. coli count taken from the control sample packaged under air and in which low lactic acid bacteria was introduced.
  • the bacteria counts of FIG. 1 illustrate a reduction in E. coli bacteria in samples containing N 2 and CO 2 MAP gas in combination with lactic acid bacteria.
  • the lower the E. coli bacteria count the higher the microbial quality and, potentially, the safer the food product over the normal product shelf life.
  • the data shown in FIG. 1 illustrate the effectiveness of the combination of MAP gas with bioactive cultures at reducing the growth of pathogenic microorganisms, and in particular, E. coli.
  • FIG. 2 illustrates E. coli plate counts taken from different samples stored at about 25° C. over a three-day period.
  • Plot 40 shows the E. coli E. coli bacteria counts taken from samples packaged under about a 50/50 volume % mixture of N 2 and CO 2 MAP gas in which the lactic acid bacteria strain LP had been introduced.
  • Plot 50 illustrates the E. coli count for control samples packaged under air and in which the lactic acid bacteria strain LP had been introduced.
  • Plot 60 shows E. coli counts taken from control samples packaged under air and having no bioactive cultures.
  • the plots shown in FIG. 2 illustrate the effectiveness of MAP gas in combination with bioactive cultures to control the growth of pathogenic microorganisms when temperature abuse occurs during storage of food products. At about 25° C, pathogenic microorganisms, such as E. coli, can rapidly grow to dangerous levels. It is an important advantage of the present invention that the growth of pathogenic microorganisms is minimized when the storage temperature rises above refrigeration temperatures.
  • FIG. 3 illustrates pH values for different samples process under three different conditions over a three-day period for samples stored at about 25° C.
  • Plot 70 illustrates the pH values from a sample packaged under about a 50/50 volume % N 2 and CO 2 MAP gas in which the lactic acid bacteria strain LP had been introduced.
  • Plot 80 illustrates the pH values for control samples packaged under about a 50/50 volume % mixture of N 2 and CO 2 having no bioactive cultures.
  • Plot 90 illustrates the pH values for control samples packaged under air and having no bioactive cultures.
  • the pH values for samples packaged with lactic acid bacteria and MAP gas decrease to a lower level and decrease more rapidly than the control samples. Importantly, most spoilage and pathogenic bacteria will either not grow or grow very slowly below a pH value of about 5.0. Aerobic Plate Counts At 7° C.
  • FIG. 4 illustrates aerobic plate counts (APC) taken from different samples stored at about 7° C.
  • Plot 100 shows the APC values from a sample packaged under about a 50/50 volume % mixture of N 2 and CO 2 in which the lactic acid bacteria strain LP was introduced.
  • Plot 110 shows the APC values for control samples packaged under about a 50/50 volume % mixture of N 2 and CO 2 having no bioactive cultures.
  • Plot 120 shows the APC values from control samples packaged under air and having no bioactive cultures.
  • the APC value is a general indication of microbial quality of the food product.
  • the lower the APC the higher the microbial quality of the food product and, potentially, the longer the shelf life of the packaged food products.
  • the APC values for samples packaged with lactic acid bacteria and MAP gas were lower than the corresponding values for the control samples throughout the testing period.
  • FIG. 5 illustrates E. coli plate count taken from samples stored at about 25° C. over a three-day period.
  • Plot 130 illustrates the £. coli bacteria count from samples packaged under about a 50/50 volume % mixture of N 2 and CO 2 and in which lactic acid bacteria strain 8014 were introduced.
  • Plot 140 illustrates the E. coli bacterial count from control samples packaged under air and to which lactic acid bacterial strain 8014 was introduced. The data shown in FIG. 5 indicates that the samples packaged with a

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

L'invention concerne un aliment emballé et un procédé pour emballer et conserver un aliment au moyen d'un conditionnement sous atmosphère modifiée biologique. Ce procédé consiste à appliquer une culture bioactive sur l'aliment avant de l'enfermer hermétiquement sous une atmosphère de gaz enrichi en CO2. Selon ladite invention, cette atmosphère de gaz enrichi en CO2 se combine aux cultures bioactives pour réduire la croissance de micro-organismes pathogènes. En plus du CO2, d'autres gaz de conditionnement sous atmosphère modifiée (MAP), tels que du N2, O2, du gaz noble et des mélanges de gaz nobles, peuvent être utilisés en combinaison avec des cultures bioactives pour réduire la croissance de micro-organismes pathogènes pendant la conservation de l'aliment.
PCT/US2001/030187 2000-09-29 2001-09-27 Procede de conservation d'aliments par conditionnement sous atmosphere modifiee biologique WO2002026059A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002211273A AU2002211273A1 (en) 2000-09-29 2001-09-27 Method for preserving food products using biological modified atmosphere packaging

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US67827900A 2000-09-29 2000-09-29
US09/678,279 2000-09-29

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7247306B2 (en) 2004-04-30 2007-07-24 Universite Laval Bacteria strain and bacteriocin produced therefrom
EP2783848A1 (fr) * 2013-03-25 2014-10-01 Zachodniopomorski Uniwersytet Technologiczny w Szczecinie Emballage
EP2915438A1 (fr) 2014-03-05 2015-09-09 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procédé de conditionnement sous atmosphère protectrice mettant en uvre un gaz bioprotecteur
CN105338819A (zh) * 2013-06-27 2016-02-17 星巴克公司，贸易用名星巴克咖啡公司 用于饮料和其他食品的生物保存方法
CN108606049A (zh) * 2018-05-09 2018-10-02 北京农学院 一种薄荷map包装的保鲜方法
CN108617758A (zh) * 2018-05-09 2018-10-09 北京农学院 一种罗勒map包装的保鲜方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5186962A (en) * 1991-03-12 1993-02-16 Board Of Regents Of The University Of Nebraska Composition and method for inhibiting pathogens and spoilage organisms in foods
WO1993019628A1 (fr) * 1992-04-03 1993-10-14 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procede de maitrise des reactions de brunissage mettant en ×uvre des gaz nobles
US5919695A (en) * 1997-04-22 1999-07-06 Quest International, B.V. Method and culture for inhibiting undesired microorganisms with culture of Bacillus subtilis
US6113962A (en) * 1992-03-05 2000-09-05 American Air Liquide Preservation of color of stored meat using noble gases

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5186962A (en) * 1991-03-12 1993-02-16 Board Of Regents Of The University Of Nebraska Composition and method for inhibiting pathogens and spoilage organisms in foods
US6113962A (en) * 1992-03-05 2000-09-05 American Air Liquide Preservation of color of stored meat using noble gases
WO1993019628A1 (fr) * 1992-04-03 1993-10-14 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procede de maitrise des reactions de brunissage mettant en ×uvre des gaz nobles
US5919695A (en) * 1997-04-22 1999-07-06 Quest International, B.V. Method and culture for inhibiting undesired microorganisms with culture of Bacillus subtilis

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7247306B2 (en) 2004-04-30 2007-07-24 Universite Laval Bacteria strain and bacteriocin produced therefrom
EP2783848A1 (fr) * 2013-03-25 2014-10-01 Zachodniopomorski Uniwersytet Technologiczny w Szczecinie Emballage
CN105338819A (zh) * 2013-06-27 2016-02-17 星巴克公司，贸易用名星巴克咖啡公司 用于饮料和其他食品的生物保存方法
EP3013150A4 (fr) * 2013-06-27 2017-03-08 Starbucks Corporation D/b/a Starbucks Coffee Company Procédés de bioconservation pour des boissons et d'autres aliments
EP2915438A1 (fr) 2014-03-05 2015-09-09 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procédé de conditionnement sous atmosphère protectrice mettant en uvre un gaz bioprotecteur
CN108606049A (zh) * 2018-05-09 2018-10-02 北京农学院 一种薄荷map包装的保鲜方法
CN108617758A (zh) * 2018-05-09 2018-10-09 北京农学院 一种罗勒map包装的保鲜方法

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WO2002026059A3 (fr) 2002-06-13

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