Add to ORKGEnvironment BIOR. The aim of this work was to apprize the quality changes of potato products with pork and beef which was thermally treated in vacuum packed soft retort pouches and stored at temperature +18±2 ºC. A retort pouch is a heat-resistant bag made of plastic films or foil. The quality changes of samples during storage were characterized by measuring pH, colour and microbiological parameters. Data obtained emphasize the importance of foil preventing light transparency which could provide stable quality of ready to eat products thermally treated in retort pouch for long-duration up to 6 months
The possible application of several multilayered biobased materials for packing different food produ...
Interest in the use of gases in the packaging of cooked food products has increased considerably in ...
The possible application of several multilayered biobased materials for packing different food produ...
Experiments have been carried out at the Latvia University of Agriculture Department of Food Technol...
The suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low densit...
The suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low densit...
Includes bibliographical references (pages 47-50)The effect of packaging material on the quality of ...
Microbiological quality of food is important both because of hygiene and health and has a significan...
The aim of this work was to investigate the effect of using ultrasound or edible coating as a possib...
The aim of this work was to investigate the effect of using ultrasound or edible coating as a possib...
Reliable product characteristics are needed for the prediction of shelf life by mathematical models ...
The suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low densit...
The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals...
The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals...
Since more and more pressure is exerted to reduce the use of plastic packaging materials, optimizing...
The possible application of several multilayered biobased materials for packing different food produ...
Interest in the use of gases in the packaging of cooked food products has increased considerably in ...
The possible application of several multilayered biobased materials for packing different food produ...
Experiments have been carried out at the Latvia University of Agriculture Department of Food Technol...
The suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low densit...
The suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low densit...
Includes bibliographical references (pages 47-50)The effect of packaging material on the quality of ...
Microbiological quality of food is important both because of hygiene and health and has a significan...
The aim of this work was to investigate the effect of using ultrasound or edible coating as a possib...
The aim of this work was to investigate the effect of using ultrasound or edible coating as a possib...
Reliable product characteristics are needed for the prediction of shelf life by mathematical models ...
The suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low densit...
The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals...
The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals...
Since more and more pressure is exerted to reduce the use of plastic packaging materials, optimizing...
The possible application of several multilayered biobased materials for packing different food produ...
Interest in the use of gases in the packaging of cooked food products has increased considerably in ...
The possible application of several multilayered biobased materials for packing different food produ...