General References

N. Y. Aboagye et al., "Energy Costs in Modified Atmosphere Packaging and Freezing Processes as Applied to a Baked Product," in M. LeMaguer and P. Jelen, eds., Food Engineering and Process Applications, Vol. 2, Elsevier Applied Science, Amsterdam, The Netherlands, 1986, pp. 417-427.

B. Blakistone, Principles and Applications of Modified Atmosphere Packaging of Food, 2nd ed., Blackie, Glasgow, Scotland, 1998.

A. L. Brody, "Integrating Aseptic and Modified Atmosphere Packaging to Fulfill a Vision of Tomorrow," Food Technol. 50,56-66 (1996).

A. L. Brody, Controlled / Modified Atmosphere I Vacuum Packaging of Foods, Food and Nutrition Press, Trumbull, Conn., 1990.

A. L. Brody, "Minimally Processed Foods Demand Maximum Research and Education," Food Technol. 52, 62, 64, 66, 204, 206 (1998).

A. L. Brody, Modified Atmosphere Food Packaging, Institute of Packaging Professionals, Herndon, Va., 1994.

S.-O. Enfors and G. Molin, "The Influence of High Concentrations of Carbon Dioxide on the Germination of Bacterial Spores," J. Appl. Bacteriol. 4, 279-285 (1978).

J. Farber and K. L. Dodds, Principles of Modified Atmosphere and Sous Vide Product Packaging, Technomic Lancaster, Pa., 1995.

G. Finne, "Modified- and Controlled-Atmosphere Storage of Muscle Food," Food Technol. 36, 128-133 (1982).

C. A. Genigeorgis, "Microbial and Safety Implications of the Use of Modified Atmospheres to Extend the Storage Life of Fresh Meats and Fish "Int. J. Food Microbiol. 1, 237-251 (1985).

K. E. Goodburn and A. C. Halligan, Modified Atmosphere Packaging: A Technology Guide, British Food Manufacturing Research Association, Leatherhead, England, 1988.

A. D. Lambert, J. P. Smith, and K. L. Dodds, "Combined Effects of Modified Atmosphere Packaging and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in Fresh Pork," J. Food Prot. 54, 94-101 (1991).

B. Ooraikul, "Gas Packaging for a Bakery Product," Can. Inst. Food Sci. Technol. J. 15, 313-317 (1982).

S. A. Palumbo, "Is Refrigeration Enough to Restrain Food Borne Pathogens?," J. Food Prot. 49, 1003-1009(1986).

R. T. Parry, Principles and Applications of Modified Atmosphere Packaging of Food, Blackie, Glasgow, Scotland, 1993.

M. L. Rooney, Active Food Packaging, Blackie, Glasgow, Scotland, 1995.

J. P. Smith et al., Novel "Approach to Oxygen Control in Modified Atmosphere Packaging of Bakery Products," Food Microbiol. 3, 315-320 (1986).

J. P. Smith et al., "Shelf Life Extension of a Bakery Product Using Ethanol Vapor," Food Microbiol. 4, 329-337 (1987).

J. P. Smith, E. D. Jackson, and B. Ooraikul, "Microbiological Studies on Gas Packaged Crumpets," J. Food Prot. 46, 279-283 (1983).

S. K. Wolfe, "Use of CO and C02 Enriched Atmospheres for Meats, Fish, and Produce," Food Technol. 34, 55-58 (1980).

L. L. Young, R. D. Reviere, and A. B. Cole, "Fresh Red Meats: A Place to Apply Modified Atmospheres," Food Technol. 42, 6569 (1988).

Aaron Brody Rubbright* Brody, Inc. Duluth, Georgia

See also Fresh-cut fruits and vegetables: modified atmosphere packaging; Controlled atmospheres for fresh fruits and vegetables.

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