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This to the control. solution is becoming increasingly important, Active packaging has the advantage of as it represents a perceived lower risk to the maintaining the preservative effects of consumer (Nicholson 1998). Various bacte- various compounds (antimicrobial, antifun - riocins, such as nicin, pediocin, lacticin, pro- gal, or antioxidant), but without being in pionicin, etc., can be incorporated into foods direct contact with the food product. This is andor food packaging systems to inhibit an important development, considering the growth of spoilage and pathogenic microor- consumer drive toward clean labeling of food ganisms (Daeschul 1989). The extracted products and the...

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