Pregled bibliografske jedinice broj: 1166744
Packaging and the Shelf Life of Bread
Packaging and the Shelf Life of Bread // Reference Module in Food Science / N/A (ur.).
Amsterdam: Elsevier, 2019. str. 1-8 doi:.org/10.1016/B978-0-08-100596-5.22655-3
CROSBI ID: 1166744 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Packaging and the Shelf Life of Bread
Autori
Galić, Kata ; Gabrić, Domagoj ; Ćurić, Duška
Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni
Knjiga
Reference Module in Food Science
Urednik/ci
N/A
Izdavač
Elsevier
Grad
Amsterdam
Godina
2019
Raspon stranica
1-8
ISBN
9780081005965
Ključne riječi
Bread, active packaging, modified atmosphere, nano-packaging, packaging materials, shelf life,
Sažetak
Different bread types are consumed on a daily basis all over the world. Due to the short shelf life of bread, different actions are performed at different production stages and/or after bread processing in order to extend its shelf life. This can include modifications in bread processing technology and/or appropriate packaging materials and packaging method selection. Thus it is not surprising that this topic is also of great scientific interest. In order to get an insight into the last ten years of scientific research, this article will summarize important findings as a continuation of a previously published 2009 paper, with an emphasis on packaged bread shelf life.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
