Total elimination of air represents a serious hurdle in MAP of bakery products. Simulating the gas-flushing modified atmosphere packaging with laboratory equipment it was possible to follow the rate of atmosphere substitution inside partially baked rolls. The effects of different baking treatments and the role played of different gaese (N2, Ar, He, CO2) were evaluated.

Minimizing the residual oxygen in modified atmosphere packaging of bakery products / L., Piergiovanni; Fava, Patrizia; P., Fava. - In: FOOD ADDITIVES AND CONTAMINANTS. - ISSN 0265-203X. - STAMPA. - 14:(1997), pp. 765-773.

Minimizing the residual oxygen in modified atmosphere packaging of bakery products

FAVA, Patrizia;
1997

Abstract

Total elimination of air represents a serious hurdle in MAP of bakery products. Simulating the gas-flushing modified atmosphere packaging with laboratory equipment it was possible to follow the rate of atmosphere substitution inside partially baked rolls. The effects of different baking treatments and the role played of different gaese (N2, Ar, He, CO2) were evaluated.
1997
14
765
773
Minimizing the residual oxygen in modified atmosphere packaging of bakery products / L., Piergiovanni; Fava, Patrizia; P., Fava. - In: FOOD ADDITIVES AND CONTAMINANTS. - ISSN 0265-203X. - STAMPA. - 14:(1997), pp. 765-773.
L., Piergiovanni; Fava, Patrizia; P., Fava
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/306954
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