Results 221 to 230 of about 256,424 (261)

Advances in modified-atmosphere packaging

1995
The ability of modified-atmosphere packaging (MAP) to extend the shelf-life of foods has been recognised for many years. In the 1920s, work at the Low Temperature Research Station, in Cambridge, UK, showed that the shelf-life of apples could be increased by storing them in atmospheres containing lowered levels of oxygen and increased levels of carbon ...
openaire   +1 more source

Fumigants and Modified Atmospheres

2006
David W. Hagstrum, Bhadriraju Subramanyam   +1 more
openaire   +1 more source

Modified Atmospheres

2000
Cornel Adler, Hans-Gerd Corinth, Christoph Reichmuth   +2 more
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Modified atmosphere packaging

Postharvest Biology and Technology, 1996
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Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets

Food Chemistry, 2009
Qiaomei Wang, Gaofeng Yuan
exaly  

Effect of modified atmosphere packaging on the browning and lignification of bamboo shoots

Journal of Food Engineering, 2006
Qun Shen
exaly  

Predominant enterobacteria on modified-atmosphere packaged meat and poultry

Food Microbiology, 2013
Katri Johanna Björkroth
exaly  

Shelf life of Stracciatella cheese under modified-atmosphere packaging

Journal of Dairy Science, 2009
D Gammariello, M A Del Nobile, M A Del Nobile   +2 more
exaly  

Modified atmosphere and modified humidity packaging alleviates chilling injury symptoms in mango fruit

Postharvest Biology and Technology, 2000
Yoram Fuchs, Edna Pesis, Nehemia Aharoni   +2 more
exaly  

Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere

Postharvest Biology and Technology, 2006
Gaston Ares, Claudia Lareo, Adriana Gambaro   +2 more
exaly