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broccoli (brassica oleracea l. cv premium crop) florets were packaged using two types of polymeric films (polyethylene, ld & polypropylene cast) and then stored at 1?c for 18 days to study the effect of passive and active map (1.5%o2+7.5%co2) on preservation of quality and nutritional value as compared to non-wrapped control florets. during storage, weight loss, rate of ethylene production, qua...

this review focuses on the introduction of par-baked bread technology and effects of map on the microbial and sensorial shelf life of the mentioned bread, which are discussed here under four categories of the product contamination after probating, the composition of the gas, the characteristics of the packaging material, and the packaging technology. since traditional breads have a low quality ...

Traditional food packaging protects food from external contamination, oxygen, water vapour and light. However, newer packaging technologies such as Modified Atmosphere Packaging (MAP) do more than just provide protection from outside influences. The study was conducted to increase the shelf life of paneer by using MAP technique. The paneer samples were packaged in high barrier bags (LLD/BA/Nylo...