Production and packaging of bakery products using MAP technology

Kotsianis, IS; Giannou, V; Tzia, C

dc.contributor.author	Kotsianis, IS	en
dc.contributor.author	Giannou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T11:44:31Z
dc.date.available	2014-03-01T11:44:31Z
dc.date.issued	2002	en
dc.identifier.issn	09242244	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/36993
dc.subject	Shelf Life	en
dc.subject.other	Bakeries	en
dc.subject.other	Food preservation	en
dc.subject.other	Production	en
dc.subject.other	Bakery products	en
dc.subject.other	Packaging technology application	en
dc.subject.other	Packaging materials	en
dc.title	Production and packaging of bakery products using MAP technology	en
heal.type	other	en
heal.identifier.primary	10.1016/S0924-2244(02)00162-0	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0924-2244(02)00162-0	en
heal.publicationDate	2002	en
heal.abstract	This work represents a review of MAP technology application in the bakery products. MAP offers a significant extension to the shelf life of bakery products and provides acceptable quality during distribution to consumers. The recommended proportion of gases for bakery products ranges from 20 to 50% CO2 (against mold growth) and 80 to 50% N2 (great stagnancy) respectively. The available equipment for MAP, the packaging materials, the advantages of this technology to the bakery products and the requirements for MAP use are discussed. © 2002 Elsevier Science Ltd. All rights reserved.	en
heal.journalName	Trends in Food Science and Technology	en
dc.identifier.doi	10.1016/S0924-2244(02)00162-0	en
dc.identifier.volume	13	en
dc.identifier.issue	9-10	en
dc.identifier.spage	319	en
dc.identifier.epage	324	en