Production and packaging of bakery products using MAP technology

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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

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