MARC Record from harvard_bibliographic_metadata

LEADER: 05246nam a22004455a 4500
001 014157921-8
005 20141003190327.0
008 110918s1991 xxu| o ||0| 0|eng d
020 $a9781461521174
020 $a9780747600640 (ebk.)
020 $a9781461521174
020 $a9780747600640
024 7 $a10.1007/978-1-4615-2117-4$2doi
035 $a(Springer)9781461521174
040 $aSpringer
050 4 $aTP248.65.F66
072 7 $aTDCT$2bicssc
072 7 $aTEC012000$2bisacsh
082 04 $a641.3$223
082 04 $a664$223
100 1 $aOoraikul, B.,$eeditor.
245 10 $aModified Atmosphere Packaging Of Food /$cedited by B. Ooraikul, M. E. Stiles.
264 1 $aBoston, MA :$bSpringer US,$c1991.
300 $aXIII, 293 p.$bonline resource.
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
347 $atext file$bPDF$2rda
505 0 $a1 Introduction: Review of the Development of Modified Atmosphere Packaging -- 1.1 Historical perspective -- 1.2 Perishability of food -- 1.3 Conclusions -- References -- 2 Scientific Principles of Controlled/Modified Atmosphere Packaging -- 2.1 Introduction -- 2.2 Effect of food type -- 2.3 Gas atmosphere -- 2.4 Hypobaric storage -- 2.5 Conclusions -- References -- 3 Technological Considerations in Modified Atmosphere Packaging -- 3.1 Packaging materials -- 3.2 Packaging technology -- 3.3 Storage temperature -- 3.4 Shelf-life dating of MAP food -- References -- 4 Modified Atmosphere Packaging of Bakery Products -- 4.1 Introduction -- 4.2 Comparative economy of MAP vs freezing -- 4.3 Application of MAP to other bakery products -- 4.4 Studies of mould problems -- 4.5 Studies of yeast problems -- 4.6 Conclusions and recommendations -- References -- 5 Modified Atmosphere Packaging of Meat, Poultry and Their Products -- 5.1 Introduction -- 5.2 Factors influencing storage life of meat --
505 0 $a5.3 Applicability of MAP to different meat types -- 5.4 Meat microbiology -- 5.5 Packaging systems for meat -- 5.6 Research needs -- References -- 6 Modified Atmosphere Packaging of Fish and Fish Products -- 6.1 Problems -- 6.2 Past and present developments -- 6.3 Synopsis of benefits of MAP -- 6.4 Risks associated with MAP of fish products -- 6.5 Future developments -- References -- 7 Modified Atmosphere Packaging of Fruits and Vegetables -- 7.1 Introduction -- 7.2 Quality considerations -- 7.3 An integrated approach to MAP technology of fruits and vegetables -- 7.4 Chemical composition and structure of fruits and vegetables -- 7.5 Respiration in fruits and vegetables -- 7.6 Ripening of fruits -- 7.7 Strategy for prolonging the shelf life of fresh fruits and vegetables -- 7.8 Dimensions of modified atmosphere packaging -- 7.9 Complementary factors to modified atmosphere packaging -- 7.10 Packaging systems -- 7.11 Dynamics of gases within fruits and vegetables under MAP --
505 0 $a7.12 Responses of fruits and vegetables to low O2 and high CO2 levels in modified atmospheres -- 7.13 The future of MAP -- References -- 8 Modified Atmosphere Packaging of Miscellaneous Products -- 8.1 Convenience foods -- 8.2 Dairy products -- 8.3 Intermediate moisture foods -- 8.4 Dehydrated foods -- 8.5 Conclusion -- References -- 9 Further Research in Modified Atmosphere Packaging -- 9.1 Shelf life extension and safety -- 9.2 Packaging materials -- 9.3 Headspace atmospheres -- 9.4 Effects of MAP on organoleptic quality of products -- 9.5 Quality assurance for MAP operations -- References.
520 $aAt the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989). Among the "Top 10" innovations, controlled atmosphere packaging (CAP) for fruits and vegetables was listed 5th in order of importance. Of course, CAP is a forerunner of MAP (modified atmosphere packaging) in which a variety of food products are packaged under selective mixtures of atmospheric gases, but without the on-going maintenance (control) of the gas mixture. Development of packaging systems and films that are selectively permeable to specific gases has been the key element in the commercialization of controlled and modified atmosphere packaging of foods. It may not be far from the truth to say that since then there has been an explosion of activities around MAP/CAP, especially in research and development into various aspects of this technology. The application of MAP to some bakery products, fresh fruits and salads and fresh meats and meat products has reached a significant level both in Europe and North America. The increasing consumer demand for fresh or near-fresh products and convenient, microwavable foods has added impetus to the growth of MAP/CAP technology. It is, therefore, timely that a comprehensive book that provides scientific background and practical applications of the technology should be written.
650 10 $aChemistry.
650 0 $aChemistry.
650 0 $aFood science.
650 24 $aFood Science.
700 1 $aStiles, M. E.,$eeditor.
776 08 $iPrinted edition:$z9780747600640
988 $a20140910
906 $0VEN