Food packaging material comprising a polymeric material and a natural antioxidant. The natural antioxidant may be extracted, isolated and/or derived from plant material. A method for forming a food packaging material is also provided, comprising forming a mixture comprising a natural antioxidant and a polymeric resin and processing the mixture to form a food packaging material.

Food packaging material comprising a polymeric material and a natural antioxidant. The natural antioxidant may be extracted, isolated and/or derived from plant material. A method for forming a food packaging material is also provided, comprising forming a mixture comprising a natural antioxidant and a polymeric resin and processing the mixture to form a food packaging material.

The present application relates to the field of food processing technology, and provides a method and a device for purine reduction, and an equipment and an electronic equipment and a storage medium. The method for purine reduction includes the following steps: first cooling step: performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point. By performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point, the activity of ATP-degrading enzyme in the food material to be treated can be rapidly inhibited, which can quickly and effectively inhibit the generation of hypoxanthine, thereby reducing the generation of hypoxanthine, reducing the risk of hyperuricemia and gout, and having little effect on the taste and quality of the food material.

A food preserving method is a method for preserving food using a food film (34A), (34B). The food film (34A), (34B) has a surface which has a plurality of raised portions (34Ap), (34Bp). The two-dimensional size of the plurality of raised portions (34Ap), (34Bp) is in a range of more than 20 nm and less than 500 nm when viewed in a direction normal to the food film (34A), (34B). The method includes bringing the food into direct contact with the surface.

A method for storing and transporting fresh food is provided. The method includes the steps of: placing fresh food in a receptacle suitable for storing and transporting fresh food; providing a foam composition including a food grade surfactant, a gas, and an aqueous carrier; and at least partially covering the fresh food with the foam composition. The fresh food may be live seafood, meat, produce or processed food.

A method for storing and transporting fresh food is provided. The method includes the steps of: placing fresh food in a receptacle suitable for storing and transporting fresh food; providing a foam composition including a food grade surfactant, a gas, and an aqueous carrier; and at least partially covering the fresh food with the foam composition. The fresh food may be live seafood, meat, produce or processed food.

A polymer composite comprising a clay modified with a coupling agent such as an organosilane; and a plant protein matrix, wherein the coupling agent couples the modified clay to the plant protein polymeric matrix. An antimicrobial agent can also be coupled to the coupling agent. Suitable antimicrobial agents include chitosan and its derivatives, transition metals and inorganic oxides. A method of forming the polymer composite coating on a substrate, a multi-layered structure comprising said composite and a composition comprising the composite is also defined. The composite is useful in food packaging.

Polymeric materials are described which have a bioflavonoid coating, the bioflavonoid content of the coating comprising at least naringin and neohesperidin. The use of such coated polymeric materials is also described as well as the process for making the coated polymeric materials.

Polymeric materials are described which have a bioflavonoid coating, the bioflavonoid content of the coating comprising at least naringin and neohesperidin. The use of such coated polymeric materials is also described as well as the process for making the coated polymeric materials.

The present invention relates to a method for aging meat using whole grain barley and aged meat using the same, and more particularly, to a method for aging meat using whole grain barley and aged meat using the same wherein a first layer of whole grain barley, a layer of meat, and a second layer of whole grain barley are filled sequentially into a vacuum packing material, thereby allowing the meat to be surrounded completely with the whole grain barley, then vacuum-packed, and finally aged in a low temperature aging refrigerator through wet aging.