메뉴 건너뛰기




Volumn , Issue , 2005, Pages 185-203

Modified atmosphere packaging of ready-to-eat foods

(1)  Spencer, Kevin C a  

a NONE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; FOOD PRESERVATION; FOOD PRODUCTS; FOOD SAFETY; INERT GASES; MACHINERY; MANUFACTURE;

EID: 68649124825     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-012311632-1/50044-9     Document Type: Chapter
Times cited : (36)

References (27)
  • 3
    • 0347771424 scopus 로고    scopus 로고
    • Influence of processing on the flavor of seafoods
    • American Chemical Society, Washington, DC, F. Shahidi, K.R. Cadwallader (Eds.) Flavor and Lipid Chemistry of Seafoods
    • Boyd L.C. Influence of processing on the flavor of seafoods. ACS Symposium Series 674 1997, 9-19. American Chemical Society, Washington, DC. F. Shahidi, K.R. Cadwallader (Eds.).
    • (1997) ACS Symposium Series 674 , pp. 9-19
    • Boyd, L.C.1
  • 5
    • 0008755761 scopus 로고
    • Microbiological safety of modified/controlled atmosphere packaging of foods
    • Food & Nutrition Press, Inc, Trumbull, CT, A.L. Brody, A.L. Brody (Eds.)
    • Microbiological safety of modified/controlled atmosphere packaging of foods. Controlled/Modified Atmosphere/Vacuum Packaging of Foods 1989, 159-174. Food & Nutrition Press, Inc, Trumbull, CT. A.L. Brody, A.L. Brody (Eds.).
    • (1989) Controlled/Modified Atmosphere/Vacuum Packaging of Foods , pp. 159-174
  • 6
    • 0009285518 scopus 로고
    • Sensory evaluation of lipid oxidation in foods
    • American Chemical Society, Washington, DC, A.J. St Angelo (Ed.) Lipid Oxidation in Food
    • Civille G.V., Dus C.A. Sensory evaluation of lipid oxidation in foods. ACS Symposium Series 500 1992, 279-291. American Chemical Society, Washington, DC. A.J. St Angelo (Ed.).
    • (1992) ACS Symposium Series 500 , pp. 279-291
    • Civille, G.V.1    Dus, C.A.2
  • 7
    • 79955736569 scopus 로고
    • Modified atmosphere packaging of precooked foods
    • Food & Nutrition Press, Inc., Trumbull, CT, A.L. Brody (Ed.)
    • Coulon M., Louis P. Modified atmosphere packaging of precooked foods. Controlled/Modified Atmosphere/Vacuum Packaging of Foods 1989, 135-148. Food & Nutrition Press, Inc., Trumbull, CT. A.L. Brody (Ed.).
    • (1989) Controlled/Modified Atmosphere/Vacuum Packaging of Foods , pp. 135-148
    • Coulon, M.1    Louis, P.2
  • 9
    • 15144349347 scopus 로고
    • Modified atmosphere packaging of miscellaneous products
    • Ellis Horwood Ltd, Chichester, UK, B. Ooraikul, M.E. Stiles (Eds.)
    • Fierheller M.G. Modified atmosphere packaging of miscellaneous products. Modified Atmosphere Packaging of Food 1991, 246-257. Ellis Horwood Ltd, Chichester, UK. B. Ooraikul, M.E. Stiles (Eds.).
    • (1991) Modified Atmosphere Packaging of Food , pp. 246-257
    • Fierheller, M.G.1
  • 10
    • 44049121519 scopus 로고
    • Control of chemical composition and food quality attributes of cultured fish
    • Haard N.F. Control of chemical composition and food quality attributes of cultured fish. Food Res. Intl 1992, 25:289-307.
    • (1992) Food Res. Intl , vol.25 , pp. 289-307
    • Haard, N.F.1
  • 12
    • 0003877758 scopus 로고    scopus 로고
    • CRC Press, Boca Raton, FL, D.R. Lide (Ed.)
    • CRC Handbook of Chemistry and Physics 2001, CRC Press, Boca Raton, FL. 82nd edn. D.R. Lide (Ed.).
    • (2001) CRC Handbook of Chemistry and Physics
  • 13
    • 0039669247 scopus 로고
    • Influence of food processing on lipid oxidation and flavor stability
    • American Chemical Society, Washington, DC, A.J. St Angelo (Ed.) Lipid Oxidation in Food
    • Lingnert H. Influence of food processing on lipid oxidation and flavor stability. ACS Symposium Series 500 1992, 292-301. American Chemical Society, Washington, DC. A.J. St Angelo (Ed.).
    • (1992) ACS Symposium Series 500 , pp. 292-301
    • Lingnert, H.1
  • 14
    • 0023877534 scopus 로고
    • Seperatormembranen für die Blutgas-Massenspektrometrie: Gaspermeabilität im Hinblick auf die Messung von Indikator-gasen Zur Bestimmung der Organdurchblutung
    • Meyer B.U., Schroter W., Zuchner K., Hellige G. Seperatormembranen für die Blutgas-Massenspektrometrie: Gaspermeabilität im Hinblick auf die Messung von Indikator-gasen Zur Bestimmung der Organdurchblutung. Biomed. Technik 1988, 33:66-72.
    • (1988) Biomed. Technik , vol.33 , pp. 66-72
    • Meyer, B.U.1    Schroter, W.2    Zuchner, K.3    Hellige, G.4
  • 15
    • 0003623545 scopus 로고
    • Ellis Horwood Ltd, Chichester, UK, B. Ooraikul, M.E. Stiles (Eds.)
    • Modified Atmosphere Packaging of Food 1991, Ellis Horwood Ltd, Chichester, UK. B. Ooraikul, M.E. Stiles (Eds.).
    • (1991) Modified Atmosphere Packaging of Food
  • 16
    • 0003882505 scopus 로고
    • AVI Van Nostrand Reinhold Co., New York, NY, T. Richardson, J.W. Finley (Eds.)
    • Chemical Changes in Food during Processing 1985, AVI Van Nostrand Reinhold Co., New York, NY. T. Richardson, J.W. Finley (Eds.).
    • (1985) Chemical Changes in Food during Processing
  • 17
    • 33748815931 scopus 로고
    • Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests
    • Roessler E.B., Pangborn R.M., Sidel J.L., Stone H.J. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. Food Sci. 1978, 43:940-947.
    • (1978) Food Sci. , vol.43 , pp. 940-947
    • Roessler, E.B.1    Pangborn, R.M.2    Sidel, J.L.3    Stone, H.J.4
  • 18
    • 0042410838 scopus 로고    scopus 로고
    • Lipids in flavor formation
    • American Chemical Society, Washington, DC, S.J. Risch, C.-T. Ho (Eds.) Flavor Chemistry, Industrial and Academic Research
    • Shahidi F. Lipids in flavor formation. ACS Symposium Series 756 2000, 24-43. American Chemical Society, Washington, DC. S.J. Risch, C.-T. Ho (Eds.).
    • (2000) ACS Symposium Series 756 , pp. 24-43
    • Shahidi, F.1
  • 19
    • 0347419738 scopus 로고    scopus 로고
    • Flavor and lipid chemistry of seafoods: an overview
    • American Chemical Society, Washington, DC, ACS Symposium Series 674, F. Shahidi, K.R. Cadwallader, F. Shahidi, K.R. Cadwallader (Eds.)
    • Flavor and lipid chemistry of seafoods: an overview. Flavor and Lipid Chemistry of Seafoods 1997, 1-8. American Chemical Society, Washington, DC, ACS Symposium Series 674. F. Shahidi, K.R. Cadwallader, F. Shahidi, K.R. Cadwallader (Eds.).
    • (1997) Flavor and Lipid Chemistry of Seafoods , pp. 1-8
  • 20
    • 84882517371 scopus 로고
    • Method of improving the aroma and flavor of stored beverages and edible oils
    • Spencer K.C. Method of improving the aroma and flavor of stored beverages and edible oils. Intl Patent. Publ. WO 93/19626 1993.
    • (1993) Intl Patent. Publ. WO 93/19626
    • Spencer, K.C.1
  • 21
    • 0039490372 scopus 로고    scopus 로고
    • Argon packaging and processing preserves and enhances flavor, freshness, and shelf life of foods
    • American Chemical Society, Washington, DC, K.R. Cadwallader, H. Weenen (Eds.) Freshness and Shelf Life of Foods
    • Spencer K.C., Humphreys D.J. Argon packaging and processing preserves and enhances flavor, freshness, and shelf life of foods. ACS Symposium 2002, Vol. 836:270-291. American Chemical Society, Washington, DC. K.R. Cadwallader, H. Weenen (Eds.).
    • (2002) ACS Symposium , vol.836 , pp. 270-291
    • Spencer, K.C.1    Humphreys, D.J.2
  • 26
    • 0008806639 scopus 로고
    • Scientific principles of controlled/modified atmosphere packaging
    • Ellis Horwood Ltd, Chichester, UK, B. Ooraikul, M.E. Stiles (Eds.)
    • Stiles M.E. Scientific principles of controlled/modified atmosphere packaging. Modified Atmosphere Packaging of Food 1991, 18-25. Ellis Horwood Ltd, Chichester, UK. B. Ooraikul, M.E. Stiles (Eds.).
    • (1991) Modified Atmosphere Packaging of Food , pp. 18-25
    • Stiles, M.E.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.