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Modified Atmosphere Packaging of Food

  • Book
  • © 1991

Overview

Editors:
  1. B. Ooraikul

    1. Department of Food Science Faculty of Agriculture and Forestry , University of Alabama, Edmonton, Canada

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  2. M. E. Stiles

    1. Department of Food Science Faculty of Agriculture and Forestry , University of Alabama, Edmonton, Canada

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Ettore Majorana International Science Series (EMISS, volume 18)

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Table of contents (9 chapters)

  1. Front Matter

    Pages i-xiii
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  2. Introduction: Review of the Development of Modified Atmosphere Packaging

    • B. Ooraikul, M. E. Stiles
    Pages 1-17

  3. Scientific Principles of Controlled/Modified Atmosphere Packaging

    • M. E. Stiles
    Pages 18-25

  4. Technological Considerations in Modified Atmosphere Packaging

    • B. Ooraikul
    Pages 26-48

  5. Modified Atmosphere Packaging of Bakery Products

    • B. Ooraikul
    Pages 49-117

  6. Modified Atmosphere Packaging of Meat, Poultry and Their Products

    • M. E. Stiles
    Pages 118-147

  7. Modified Atmosphere Packaging of Fish and Fish Products

    • B. J. Skura
    Pages 148-168

  8. Modified Atmosphere Packaging of Fruits and Vegetables

    • William D. Powrie, Brent J. Skura
    Pages 169-245

  9. Modified Atmosphere Packaging of Miscellaneous Products

    • M. G. Fierheller
    Pages 246-260

  10. Further Research in Modified Atmosphere Packaging

    • B. Ooraikul
    Pages 261-282

  11. Back Matter

    Pages 283-293
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Keywords

About this book

At the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989). Among the "Top 10" innovations, controlled atmosphere packaging (CAP) for fruits and vegetables was listed 5th in order of importance. Of course, CAP is a forerunner of MAP (modified atmosphere packaging) in which a variety of food products are packaged under selective mixtures of atmospheric gases, but without the on-going maintenance (control) of the gas mixture. Development of packaging systems and films that are selectively permeable to specific gases has been the key element in the commercialization of controlled and modified atmosphere packaging of foods. It may not be far from the truth to say that since then there has been an explosion of activities around MAP/CAP, especially in research and development into various aspects of this technology. The application of MAP to some bakery products, fresh fruits and salads and fresh meats and meat products has reached a significant level both in Europe and North America. The increasing consumer demand for fresh or near-fresh products and convenient, microwavable foods has added impetus to the growth of MAP/CAP technology. It is, therefore, timely that a comprehensive book that provides scientific background and practical applications of the technology should be written.

Editors and Affiliations

  • Department of Food Science Faculty of Agriculture and Forestry , University of Alabama, Edmonton, Canada

    B. Ooraikul, M. E. Stiles

Bibliographic Information

  • Book Title: Modified Atmosphere Packaging of Food

  • Editors: B. Ooraikul, M. E. Stiles

  • Series Title: Ettore Majorana International Science Series

  • DOI: https://doi.org/10.1007/978-1-4615-2117-4

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag US 1991

  • eBook ISBN: 978-1-4615-2117-4Published: 11 March 2013

  • Edition Number: 1

  • Number of Pages: XIII, 293

  • Topics: Food Science

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