https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33433 Wed 31 Oct 2018 15:26:42 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26702 Wed 11 Apr 2018 10:47:19 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:17320 7 to 10⁸ cfu g⁻¹ up to 52 weeks at −20 °C regardless of the type of packaging. Packaging materials had a significant influence on the complete melting time of ice cream, and with the melting quality of the product as identified by the tasting panel, one week after production. The influence of packaging was not apparent in relation to other physico-chemical properties and sensory attributes of the product, while variation in certain sensory properties such as body and texture and taste of the product was apparent after 12 weeks storage.]]> Sat 24 Mar 2018 08:01:45 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:48834 Mon 10 Apr 2023 10:43:06 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:40151 5 mm) plastic residues. We have found that microplastics can be generated by simple tasks in our daily lives such as by scissoring with scissors, tearing with hands, cutting with knives or twisting manually, to open plastics containers/bags/tapes/caps. These processes can generate about 0.46–250 microplastic/cm. This amount is dependent on the conditions such as stiffness, thickness, anisotropy, the density of plastic materials and the size of microplastics. This finding sends an important warning, that we must be careful when opening plastic packaging, if we are concerned about microplastics and care about reducing microplastics contamination.]]> Fri 22 Jul 2022 13:55:19 AEST ]]>