ShareNOVEL APPROACH TO MODIFIED ATMOSPHERE PACKAGING OF BAKERY PRODUCTS.
Author(s) : SMITH J. P., OORAIKUL B., KOERSEN W. J.
Summary
CONDITIONING IN MODIFIED ATMOSPHERE MAKES IT POSSIBLE TO EXTEND THE SHELF LIFE OF CAKES FILLED WITH CREAM OR FRUIT, APPLE PIES, DOUGHNUTS, WAFFLES AND PANCAKES. THE SIGNIFICANCE OF THE PH AND WATER ACTIVITY AND THE USE OF GAS ATMOSPHERES WITH CONTROLLED CONTENTS IN CO2, ETHANOL AND OXYGEN ABSORBENTS, ARE EXAMINED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-242952.
Details
- Original title: NOVEL APPROACH TO MODIFIED ATMOSPHERE PACKAGING OF BAKERY PRODUCTS.
- Record ID : 1989-1473
- Languages: English
- Publication date: 1987
- Source: Source: Eur. Conf. Food Sci. Technol., Bournemouth
1986 (publ. 1987); 332-343; 18 ref.
Indexing
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Themes:
Packaging;
Bakery and confectionery products - Keywords: Pancake; Cake; Modified atmosphere; Chilling; Bakery product; Pastry; Packaging
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MODIFIED ATMOSPHERE PACKAGING.
- Author(s) : POOL H.
- Date : 1991
- Languages : English
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VACUUM COOLING OF BAKERY PRODUCTS.
- Author(s) : FISH A.
- Date : 1980
- Languages : English
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DEEP-COOLED STORAGE OF COMPOSITE BAKERY PRODUCTS.
- Author(s) : SLOOTEN E. R. van
- Date : 1988/05/17
- Languages : English
- Source: Cold chains in economic perspective.
- Formats : PDF
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Gefrieren von Backwaren.
- Author(s) : DKV, LAMPARTER J.
- Date : 1997/11/19
- Languages : German
- Source: DKV-Tagungsbericht 24. 1997, Hamburg.
View record
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PREPROOFED FROZEN DOUGH TECHNOLOGY.
- Author(s) : NAKAGAWA M.
- Date : 1991
- Languages : English
View record