Wyniki wyszukiwania - AGRO

1

The use of biaxially oriented polypropylene [BOPP] films for In mould labelling [IML]

100%

Kornacki A.

Opakowanie. Special Edition

|

2010

|

nr 1

22-25

2

Turkish packaging industry

86%

Arikan A.

Opakowanie. Special Edition

|

2009

|

nr 1

14-16

3

Recycled plastics in food packaging

86%

Cwiek-Ludwicka K.

Opakowanie

|

2012

|

nr 09 English Edition

4

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Food packaging design with different elements of the country of origin identification

86%

Jarossova M. A., Gondarova J., Gordanova J.

Nauki Inżynierskie i Technologie

|

2019

|

nr 4(35)

5

The role of dermocosmetic packaging in consumer buying decisions

86%

Malinowska P.

Acta Scientiarum Polonorum. Oeconomia

|

2020

|

tom 19

|

nr 3

6

Awareness of sustainable consumption and its implications for the selection of food products

86%

Gorynska-Goldmann E., Adamczyk G., Gazdecki M.

Journal of Agribusiness and Rural Development

|

2016

|

nr 3[41]

The aim of this paper is to present the concept of sustainable consumption, its aspects, awareness and implications for choices concerning food products. Particular attention was paid to consumer choices based on the perception of foodstuff packaging and the perception of the importance of labelling information. Empirical studies have shown that Polish consumers are increasingly more aware of the need for action on sustainable consumption, although it is not always reflected in tangible activities in this area. Still for the majority of Poles it is synonymous with ecoconsumption, and engaging consumers in the concepts of sustainability is manifested e.g. in waste sorting, waste reduction, selection of organic, local products, in ecologigal packaging, for which they are ready to pay higher prices or search for information on sustainable products. Unfortunately, at present the scale of these activities and attitudes is still limited, thus the primary objective of the environmental, social and economic policies is to provide systematic and intensive consumer education and promote sustainable development.

7

LCA methods in packaging assessment considering environmental protection

86%

Zakowska H., Ganczewski G.

Opakowanie

|

2013

|

nr 08

Activities of environmental organisations, higher level of inhabitants' awareness, increasing legal requirements and last but not least the development of knowledge concerning impacts of many products on the environment have led to the creation of various methods of environmental hazards evaluation. An example of such successfully industrially implemented method that is aimed at reducing the negative impact on the environment, is the LCA (Life Cycle Assessment).

8

Detection of microbial contamination of packaging for foodstuffs by using muramic acid as a biomarker

86%

Mielniczuk Z., Pogorzelska Z.

Opakowanie. Special Edition

|

2004

|

nr 1

9

Application of active packaging to improve the self life of fresh white cheeses

86%

Panfil-Kuncewicz H., Staniewski B., Szpendowski J., Nowak H.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

A study was undertaken to examine the effect of oxygen absorbers (by Atco) used in the packaging of white cheeses on their shelf life. White cheeses packed in bags made of PA/PE laminate with and without oxygen absorbents were stored at a temperature of 5±0.5oC for a period of 7, 14 and 21 days. In the time spans mentioned, the white cheeses were determined for: the number of yeast, mould, and coli group bacteria, and for titratable acidity. Oxygen content of white cheese package atmosphere was assayed as well. The application of oxygen absorbers resulted in inhibited growth of yeast and moulds, and after two weeks also the growth of coli group bacteria. The presence of oxygen absorbers was observed not to affect any increase in the titratable acidity of stored white cheeses. The oxygen absorbers were proved effective in the modification of package atmosphere, i.e. they decreased oxygen concentration in the package atmosphere below 0.5%.

10

Storage of modified atmosphere packed [MAP] hard cheeses

86%

Rymaszewski J., Kujawski M., Cichosz G., Sanko B., Dzwolak R.

Natural Sciences

|

1999

|

tom 03

11

Stored mushrooms quality as affected by specificity of film packaging

86%

Czapski J.

Vegetable Crops Research Bulletin

|

2000

|

tom 53

12

Tradition in innovative packaging

86%

Woicka-Bekas E.

Polish Food

|

2010

|

nr 1

13

Taropak - Miedzynarodowy Salon Techniki Pakowania i Logistyki

72%

Biuletyn. Korporacja Producentów Żywności – Klub Promocji Jakości

|

1998

|

nr 2

11

14

Napoje bezalkoholowe - jakie opakowania preferuja konsumenci?

72%

OB

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2003

|

tom 47

|

nr 02

36

15

Life cycle analysis with regard to environmental impact of apple wholesale packaging

72%

Manteuffel Szoege H., Sobolewska A.

Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie. Problemy Rolnictwa Światowego

|

2009

|

tom 06(21)

A comparison between cardboard and plastic boxes for apple packaging in the wholesale and retail trade has been drawn using the SimaPro programme for life cycle analysis. The environmental impact of using plastic cases was estimated much lower, mainly thanks to their repeated use.

16

Application of modified atmosphere packaging to extend shelf-life of minimally processed spinach

72%

Bieganska-Marecik R., Radziejewska-Kubzdela E., Czapski J.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[A]

13-17

The study assessed the effect of modified atmosphere packaging with varied contents of oxygen and carbon dioxide on sensory and microbiological quality, physicochemical properties and physiological activity of minimally processed spinach. The following variants of modified atmosphere composition were applied: (% O2/% CO2/% N2) 10/10/80; 20/5/75; 20/25/55, as well as air atmosphere. On the basis of experiments it was found that modified atmosphere packaging of spinach made it possible to obtain a product maintaining good sensory quality for 6 days. Prolonged storage resulted in unacceptable changes in sensory attributes. The application of atmosphere with the composition of 10% O2/10% CO2/80% N2 had the most advantageous effect on the sensory quality of minimally processed spinach. The level of microbial contamination of fresh spinach was slight (104 CFU/g). Counts of mesophilic and psychrophilic bacteria were higher in the raw material than in minimally processed samples; however, the counts of microorganisms in most samples increased during 12-day storage, irrespective of the modified atmosphere variant applied in packaging. In all spinach samples, irrespective of the initial composition of atmosphere, oxygen content dropped rapidly; in most samples after 6-day storage anaerobic conditions were generated, which indicates too low permeability of the applied packaging material.

17

Labelling of chemicals as an instrument ensuring chemical safety

72%

Borycka B., Borycki J.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2017

|

nr 2

18

Consumers' perception of new dairy products

72%

Dabrowska A., Warminska M., Batyk I. M., Kujawski M., Mieczkowska M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2015

|

nr 1

19

Packaging and lifestyle

72%

Opakowanie

|

2012

|

nr 09 English Edition

20

Adhesion of Lactococcus bacteria to the surface of traditional and biodegradable packaging laminates

72%

Steinka I., Kukulowicz A.

Polish Journal of Natural Sciences. Supplement

|

2004

|

tom 02

151-156

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