LAE technical data (doi:10.15454/WB2KN2)

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Part 1: Document Description
Part 2: Study Description
Part 3: Data Files Description
Part 4: Variable Description
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Document Description

Citation

Title:

LAE technical data

Identification Number:

doi:10.15454/WB2KN2

Distributor:

Portail Data INRAE

Date of Distribution:

2019-11-24

Version:

2

Bibliographic Citation:

Coffigniez, Fanny, 2019, "LAE technical data", https://doi.org/10.15454/WB2KN2, Portail Data INRAE, V2, UNF:6:dIm0f0h7yIUE+RcCToEMEA== [fileUNF]

Study Description

Citation

Title:

LAE technical data

Identification Number:

doi:10.15454/WB2KN2

Authoring Entity:

Coffigniez, Fanny

Grant Number:

3.2.2.3: 773375

Distributor:

Portail Data INRAE

Access Authority:

Coffigniez, Fanny

Depositor:

Coffigniez, Fanny

Date of Deposit:

2019-11-24

Study Scope

Keywords:

Food and food processing, LAE parameters

Abstract:

This document describes the input parameters of the LAE antimicrobial compounds that will be used to enhance the conservation of cheese. This table is in connection with the deliverable 3.2. The objective of the deliverable 3.2 was to identify and characterize the active functionalities, namely antimicrobial compounds and oxygen scavengers, and the intelligent functionalities, namely the RFID based biosensor, to be included in packaging in order to improve and control the storage of targeted products packaged with the new PHBV packaging. To achieve the active functionalites objective (regarding antimicrobial compounds), the best anti-microbial molecules were selected depending on their Minimum Inhibitory Concentration (MIC), their Admissible Daily Intake (ADI) and odor threshold value (if any). The quantity to be added in the packaging material was calculated thanks to the modeling. Analysis of the literature and the study of the exposure assessment have permitted to select the LAE for cheese. LAE is a non-volatile molecule. It is intended to migrate into food when intimate contact between packaging and food is achieved. This migration will depend on the diffusivity value of LAE in the polymer matrix and the partition coefficient KPL between polymer and food.The LAE concentration in food should be compared to the MIC value and the admissible dose intake (ADI) to confirm the potential action of LAE as antimicrobial compounds for cheese. This present table is a summary of technical data on LAE used to dimension active based packaging for cheese containing LAE.

Methodology and Processing

Sources Statement

Data Access

Notes:

<img src="https://www.etalab.gouv.fr/wp-content/uploads/2011/10/licence-ouverte-open-licence.gif" alt="Licence Ouverte" height="100"><a href="https://www.etalab.gouv.fr/licence-ouverte-open-licence">Licence Ouverte / Open Licence Version 2.0</a> compatible CC BY

Other Study Description Materials

File Description--f96069

File: LAE_technical_data.tab

  • Number of cases: 27

  • No. of variables per record: 3

  • Type of File: text/tab-separated-values

Notes:

UNF:6:dIm0f0h7yIUE+RcCToEMEA==

Variable Description

List of Variables:

Variables

Parameters

f96069 Location:

Variable Format: character

Notes: UNF:6:TQplXn+riuUH4U0yBPUx2Q==

Values

f96069 Location:

Variable Format: character

Notes: UNF:6:jmz7gcJWEeqbRczj+UY9Ew==

References

f96069 Location:

Variable Format: character

Notes: UNF:6:i3x1WlYWuObj9v2PxbFrDA==