Combined use of modified atmosphere packaging and natural compounds for food preservation

Food Engineering Reviews

Volumn 2, Issue 1, 2010, Pages 28-38

  Mastromatteo, M ^b   Conte, A ^a,b   Del Nobile, M A ^a,b  

^a Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Dairy products; Fruit and vegetables; MAP; Meat and fish products; Natural antimicrobials; Shelf life

Indexed keywords

ANTIMICROBIAL COMPOUNDS; CHEMICAL PRESERVATIVES; CONSUMER DEMANDS; CONSUMER TRENDS; ENVIRONMENTALLY SAFE; ENVIRONMENTALLY-FRIENDLY TECHNOLOGY; FISH PRODUCTS; FRUIT AND VEGETABLES; HARMFUL CHEMICALS; MODIFIED ATMOSPHERE PACKAGING; NATURAL COMPOUNDS; NEW DIMENSIONS; PACKAGING SYSTEM; PHYSICAL CHANGES; SHELF LIFE; STRATEGIC SOLUTIONS;

CHEMICAL CONTAMINATION; DAIRY PRODUCTS; FOOD PRESERVATION; FOOD PRESERVATIVES; MICROORGANISMS; PACKAGING; VEGETABLES;

SPOILAGE;

EID: 77949339689     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-010-9013-5     Document Type: Article

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