Conference Abstract Book

Shelf life study– Fresh cut salads RTE & minced meat Incorporating bioactive ingredients into active food packaging through sustainable processes to reduce food and packaging material waste (ΥΠ3ΤΑ-0559800) The products selected for analysis were stored in controlled laboratory incubators at four (4) constant temperatures from 4 to 18 o C. The selected indicators were monitored as a function of time and storage conditions (temperature) using appropriate measurement methods. Kinetic modelling Measurements