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Modified atmosphere and active packaging technologies

Titre :	Modified atmosphere and active packaging technologies Ajouter au panier
Auteur(s) :	Ioannis S. Arvanitoyannis, Éditeur scientifique
Type de document :	Livre
Sujets :	CONDITIONNEMENT SOUS ATMOSPHERE CONTROLEE ; GAZ ; SECURITE ; CONTROLE DE QUALITE ; PRODUIT DE LA MER ; POISSON ; VIANDE ; VOLAILLE ; LAIT ; PRODUIT LAITIER ; CEREALE ; LEGUME ; FRUIT ; BOULANGERIE ; BOISSON ; EMBALLAGE ; ANALYSE ORGANOLEPTIQUE ; ATTITUDE DE CONSOMMATION ; REGLEMENTATION ; AGENT DE CONSERVATION ; CAFE ; THE ; BIERE ; PLAT CUISINE ; GATEAU
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2012
Collection :	Contemporary Food Engineering Series
Format :	1 vol. (XX-806 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	PART I Principles, Materials, Cases, and Machinery for MAP Chapter 1 Principles of MAP and Definitions of MAP, CA, and AP Chapter 2 Materials (Films), Gases, and Machinery (Techniques) for MAP PART II Safety and Quality Control of MAP Produces Chapter 3 Safety and Quality Control of Modified Atmosphere Packaging Products PART III Applications of MAP in Foods of Animal Origin Chapter 4 Fish and Seafood Chapter 5 Fresh and Processed Meat and Me[...] PART I Principles, Materials, Cases, and Machinery for MAP Chapter 1 Principles of MAP and Definitions of MAP, CA, and AP Chapter 2 Materials (Films), Gases, and Machinery (Techniques) for MAP PART II Safety and Quality Control of MAP Produces Chapter 3 Safety and Quality Control of Modified Atmosphere Packaging Products PART III Applications of MAP in Foods of Animal Origin Chapter 4 Fish and Seafood Chapter 5 Fresh and Processed Meat and Meat Products Chapter 6 Poultry Chapter 7 Milk and Dairy Products PART IV Applications of MAP in Foods of Plant Origin Chapter 8 Cereals Chapter 9 Minimally Processed Vegetables Chapter 10 Fruits Chapter 11 Bakery Products PART V Other Applications of MAP Chapter 12 Ready-to-Eat Foods Chapter 13 Miscellaneous Foods (Coffee, Tea, Beer, Snacks) PART VI Active Packaging and Its New Trends Chapter 14 Active and Intelligent Packaging Chapter 15 Adaptations of Food Packaging Trends via Nanotechnology Chapter 16 Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products PART VII Consumer Behavior/Sensory Analysis and Legislation Chapter 17 Sensory Analysis and Consumer Search of MAP Acceptability Chapter 18 EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods Chapter 19 Conclusions and New Trends
Langue(s) :	Anglais
Identifiant :	978-1-4398-0044-7
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160248

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