{"id":1110,"date":"2017-07-14T15:06:17","date_gmt":"2017-07-14T22:06:17","guid":{"rendered":"http:\/\/labs.wsu.edu\/tang\/?p=1110"},"modified":"2017-09-05T11:12:05","modified_gmt":"2017-09-05T18:12:05","slug":"packaged-to-preserve-ift-org","status":"publish","type":"post","link":"https:\/\/labs.wsu.edu\/tang\/2017\/07\/14\/packaged-to-preserve-ift-org\/","title":{"rendered":"IFT &#8211; Packaged to Preserve"},"content":{"rendered":"<p><a href=\"http:\/\/www.ift.org\/food-technology\/past-issues\/2017\/july\/columns\/packaging-food-packaging-options-special-preservation-processing.aspx\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft\" src=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1254\/2017\/07\/0717_Packaging_ZupaSoups.jpg\" alt=\"\" width=\"180\" height=\"127\" \/>\u00a0<\/a><em>Food Technology<\/em> | July 2017 |<\/p>\n<p>Extending shelf life is a primary function of food packaging, and new preservation technologies reduce nutrient, flavor, and\u00a0color losses and degradative reactions during\u00a0processing. As preservation technologies\u00a0advance, packaging needs to meet new processing\u00a0and product requirements. High\u00a0pressure processing (HPP), microwave-assisted\u00a0thermal sterilization (MATS), and\u00a0active packaging present challenges and\u00a0opportunities. A fresh-to-the-consumer look\u00a0at retail is possible when innovative packaging\u00a0is combined with new preservation technologies. <a href=\"http:\/\/www.ift.org\/food-technology\/past-issues\/2017\/july\/columns\/packaging-food-packaging-options-special-preservation-processing.aspx\" target=\"_blank\" rel=\"noopener\">[continue reading]<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Source: <em><a href=\"http:\/\/www.ift.org\/food-technology\/past-issues\/2017\/july\/columns\/packaging-food-packaging-options-special-preservation-processing.aspx\">Packaged to Preserve &#8211; IFT.org<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p><a href=\"http:\/\/www.ift.org\/food-technology\/past-issues\/2017\/july\/columns\/packaging-food-packaging-options-special-preservation-processing.aspx\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft\" src=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1254\/2017\/07\/0717_Packaging_ZupaSoups.jpg\" alt=\"\" width=\"180\" height=\"127\" \/>\u00a0<\/a><em>Food Technology<\/em> | July 2017 |<\/p>\n<p>Extending shelf life is a primary function of food packaging, and new preservation technologies reduce nutrient, flavor, and\u00a0color losses and degradative reactions during\u00a0processing. As preservation technologies\u00a0advance, packaging needs to meet new processing\u00a0and product requirements. High\u00a0pressure processing (HPP), microwave-assisted\u00a0thermal sterilization (MATS), and\u00a0active packaging present challenges and\u00a0opportunities. A fresh-to-the-consumer look\u00a0at retail is possible when innovative packaging\u00a0is combined with new preservation technologies. <a href=\"http:\/\/www.ift.org\/food-technology\/past-issues\/2017\/july\/columns\/packaging-food-packaging-options-special-preservation-processing.aspx\" target=\"_blank\" rel=\"noopener\">[continue reading]<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Source: <em><a href=\"http:\/\/www.ift.org\/food-technology\/past-issues\/2017\/july\/columns\/packaging-food-packaging-options-special-preservation-processing.aspx\">Packaged to Preserve &#8211; IFT.org<\/a><\/em><\/p>\n","protected":false},"author":2870,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[415,431],"tags":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/1110"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/comments?post=1110"}],"version-history":[{"count":3,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/1110\/revisions"}],"predecessor-version":[{"id":1209,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/1110\/revisions\/1209"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/media?parent=1110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/categories?post=1110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/tags?post=1110"},{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/wsuwp_university_location?post=1110"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/wsuwp_university_org?post=1110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}