Conference Abstract Book

Pastry– Accelerated Shelf Life Study Incorporating bioactive ingredients into active food packaging through sustainable processes to reduce food and packaging material waste (ΥΠ3ΤΑ-0559800) ❑ Color ❑ Lipid oxidation (Peroxide Value, p-anisidine) ❑ Water activity ❑ Texture ❑ Sensory attributes Moisture Sorption Isotherms CR-Minolta Chromameter  (Minolta Co., Chuo-Ku, Osaka, Japan) Texture analyzer (MODEL TA-XT2i, Stable Micro System Godalming, Surrey, U.K.)