| Autor: |
Blija, Anita, Skudra, Gita, Skrupskis, Imants Atis, Kozule, Valda, Skrupska, Dace |
| Předmět: |
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| Zdroj: |
Conference on Food Science & Technology FOODBALT; 2008, p20-24, 5p, 5 Graphs |
| Abstrakt: |
Quality of production is of great importance in application of new technologies in catering enterprises. Foodstuff changes during preparation of food products take place. The perspective storage method for food is packaging in vacuum or modified gas atmosphere. Modified atmosphere packaging is the method to prolong storage time by days or even weeks, preserving high quality, original taste and texture appearance of the foodstuff, and improving overall cost-effectiveness. Packaged products have been stored in a chilled room in light at different temperatures. Qualitative changes of vegetables during storage have been investigated with instrumental methods. Regimes of storage time are determined, taking into account their influence on the structure-mechanical properties of the product. Elements of HACCP system are used. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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