ShareModified atmosphere packaging.
Author(s) : SIVERTSVIK M., ROSNES J. T., BERGSLIEN H.
Type of article: Book chapter
Summary
The paper discusses the principles of modified atmosphere packaging (MAP), the major gases (oxygen, nitrogen and carbon dioxide) and gas mixtures used in MAP of foods, packaging materials, MAP of non-respiring (fish and other seafood; meat; poultry; cooked, cured and processed foods and ready meals; dairy products; bakery products; dry foods) and respiring foods (fresh prepared produce and cooked fruits and vegetables), and safety of MAP food products.
Details
- Original title: Modified atmosphere packaging.
- Record ID : 2006-0255
- Languages: English
- Source: In: Minimal Process. Technol. Food Ind., Woodhead Publ. - 61-86; ref.
- Publication date: 2002
Links
See the source
Indexing
-
Food-grade gases extend shelf life: protection ...
- Author(s) : HENKE S.
- Date : 2011
- Languages : English
- Source: Fleischwirtschaft International - vol. 26 - n. 4
View record
-
High oxygen modified atmosphere packaging for f...
- Author(s) : DAY B. P. F.
- Date : 1996/06
- Languages : English
- Source: Postharvest News Inf. - vol. 7 - n. 3
View record
-
What's active in active packaging.
- Author(s) : BRODY A. L.
- Date : 2001/09
- Languages : English
- Source: J. Food Technol. - vol. 55 - n. 9
View record
-
Gasanwendung in der Lebensmitteltechnik. Indust...
- Author(s) : BUEHLER R., SCHIFFBAUER R.
- Date : 1997/09
- Languages : German
- Source: Alimenta - vol. 36 - n. 5
View record
-
Hot technology for chilled and frozen foods.
- Author(s) : FLICKINGER B.
- Date : 1993/06
- Languages : English
- Source: Food Eng. int. - vol. 18 - n. 3
View record