Πλοήγηση ανά Θέμα "Modified atmosphere packaging"
Αποτελέσματα 1-6 από 6
-
Application of modified atmosphere packaging on aquacultured fish and fish products: A review
(2017)The aquaculture industry has undergone a rapid and continuous growth during the last decade due to increased demands in seafood consumption and reduced pelagic fish production. The aquaculture sector can provide products ... -
The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad
(2011)Fresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O-2/10% CO2/85% N-2 for MAP ... -
Effect of grafting and modified atmosphere packaging on eggplant quality parameters during storage
(2005)The physico-chemical parameters (pH, mechanical firmness and vitamin C) and sensory parameters of grafted and ungrafted eggplant plants were studied in relation to storage time (up to 17 days at 10°C). Eggplant plants of ... -
Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as "Anthotyros"
(2011)Anthotyros is a type of low fat cheese produced from a mixture of sheep and goat milk. Anthotyros cheese in Crete is produced from the whey of hard cheese such as kefalotyri and graviera. Anthotyros is a cheese which comes ... -
Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy "touloumpaki"
(2011)The aim of the present work was to evaluate the effect of atmosphere modification on microbial (mesophiles, yeast and molds) qualities, color, pH. texture and water activity of the Greek bakery product "touloumpaki". Samples ... -
Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria
(2017)Volatile organic compounds (VOCs) origination during fish spoilage is attributed to either decomposition of fish constituents or metabolic activity of spoilage bacteria. To identify microbiological spoilage markers it is ...