Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods
| dc.contributor.author | Zhang, M. | |
| dc.contributor.author | Meng, X. | |
| dc.contributor.author | Bhandari, B. | |
| dc.contributor.author | Fang, Zhongxiang | |
| dc.contributor.author | Chen, H. | |
| dc.date.accessioned | 2017-01-30T11:38:19Z | |
| dc.date.available | 2017-01-30T11:38:19Z | |
| dc.date.created | 2015-10-29T04:08:52Z | |
| dc.date.issued | 2015 | |
| dc.identifier.citation | Zhang, M. and Meng, X. and Bhandari, B. and Fang, Z. and Chen, H. 2015. Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods. Food Reviews International. 31 (2): pp. 172-193. | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/13636 | |
| dc.identifier.doi | 10.1080/87559129.2014.981826 | |
| dc.description.abstract |
Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. This paper reviews some recent developments of newly emerged MAP systems such as high-oxygen MAP, controlled MAP, and intelligent MAP and provides an overview of MAP applications for fresh and fresh-cut fruits, vegetables, mushrooms, meat, and aquatic products. | |
| dc.publisher | Taylor and Francis Inc. | |
| dc.title | Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods | |
| dc.type | Journal Article | |
| dcterms.source.volume | 31 | |
| dcterms.source.number | 2 | |
| dcterms.source.startPage | 172 | |
| dcterms.source.endPage | 193 | |
| dcterms.source.issn | 8755-9129 | |
| dcterms.source.title | Food Reviews International | |
| curtin.department | School of Public Health | |
| curtin.accessStatus | Fulltext not available |
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