Journal article
Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods
M Zhang, X Meng, B Bhandari, Z Fang
Critical Reviews in Food Science and Nutrition | TAYLOR & FRANCIS INC | Published : 2016
Abstract
Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent develop..
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Awarded by National Natural Science Foundation of China
Awarded by China Scholarship Council
Funding Acknowledgements
The authors are grateful to the National Natural Science Foundation of China under contract No. 30972058 and Jiangnan University for providing funds to this project.The authors are also grateful to the China Scholarship Council for providing Senior Visiting Scientist Fellowship (No. 2011832489) to support this work done partly by Dr Min Zhang at The University of Queensland, Australia.