In recent decades, packaging and containers have become an essential element in food purchases. The food is packaged and packed with the aim of being transported and stored.
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The Association of American Food Control Officials (AAFCO) is an association formed on a voluntary basis by local, state and federal agencies responsible for regulating the sale and distribution of animal feed and medicine.
Safety is one of the key factors in the food industry. Both consumers and health authorities demand that the food we consume offer high levels of quality and safety throughout the entire production chain and until its consumption by people.
The term packaging refers to any material used to protect a product when it is stored and transported. In particular, food packaging is used to protect food against microbiological, chemical and physical contamination. However, the materials that make up the container can react with the content and cause alterations in the product.
In general, exhibitions are events promoted by economic agents in a sector where experts share their innovations in order to grow their reputations, and in which visitors can meet new suppliers for their business or simply get up to speed on innovations and trends in its sector.
The exchange of livestock is something that has long existed; the first trading fair of the animal sector as we know it today, goes back to the XII century.
Over the years, the animal nutrition industry has been constantly evolving. In the urban context, it was necessary to set guidelines to achieve and maintain the established production goals and, as early as the 20th century, globalization brought the need to increase competitiveness by incorporating the use of additives.
Antioxidants are used as additives to prolong the shelf life of animal feeds, premixes and fats, based on their effect to prevent lipid peroxidation and oxidative rancidity during their production, processing and storage.
The oxidation process that affects the compounds present in foods for animal nutrition alter their qualities, both organoleptic and nutritional, producing a decrease in the useful life of the final product.
Secondary antioxidants delay oxidation by chelating metals, regenerating primary antioxidants, decomposing hydroperoxides or eliminating oxygen (Johnson 1971, Labuza 1971 and Gordon 1991).
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