ShareModified atmosphere packaging of bakery products.
Author(s) : OORAIKUL B.
Type of article: Book chapter
Summary
Advantages and drawbacks of modified-atmosphere packaging. Examples of its application to different bakery and pastry products (waffles, cakes, and pies). Study of the problems of yeast and mould contamination. Utilization of preservation agents, with or without modified-atmosphere packaging.
Details
- Original title: Modified atmosphere packaging of bakery products.
- Record ID : 1993-3423
- Languages: English
- Source: In: Modif. Atmos. Packag. Food, Ellis Horwood Ltd. - 49-117; 49 ref.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Packaging;
Bakery and confectionery products - Keywords: Modified atmosphere; Microbiology; Bakery product; Pastry; Packaging; Additive
-
NOVEL APPROACH TO MODIFIED ATMOSPHERE PACKAGING...
- Author(s) : SMITH J. P., OORAIKUL B., KOERSEN W. J.
- Date : 1987
- Languages : English
View record
-
Prolongation of shelf life of sponge cakes usin...
- Author(s) : RODRIGUEZ M. V., MEDINA L. M., JORDANO R.
- Date : 2002/06
- Languages : English
- Source: Acta Aliment. - vol. 31 - n. 2
View record
-
SPECIAL PRESERVATION METHODS (IN BAKERY).
- Date : 1989
- Languages : English
- Source: In: Bakery Technol., Packag. Nutr. Prod. Dev. Qual. Assur., Elsevier - 1989; 135-167; 37 ref.
View record
-
CONTRIBUTION A L'ETUDE DE LA PROLONGATION DE LA...
- Author(s) : GUINOT P.
- Date : 1988
- Languages : French
View record
-
AUGMENTATION DE LA DUREE DE CONSERVATION D'UN A...
- Author(s) : POTIER S., PASCAT B., BENOUALID K.
- Date : 1989
- Languages : French
- Source: Sci. Aliments - vol. 9 - n. 4
View record