مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

941
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

THE EFFECT OF ACTIVE PACKAGING ON QUANTITY, QUALITY PROPERTIES AND SHELF LIFE OF BUTTON MUSHROOM

Pages

  347-360

Abstract

 In ACTIVE PACKAGING, active agent can change organoleptic properties of food or package condition. Objective of this study was to determine effect of ACTIVE PACKAGING and absorber agent on optimum SHELF LIFE condition of BUTTON MUSHROOM (Agaricus Bosporus). Two type of packaging, stretch Polyvinyl Chloride and Biaxially oriented polypropylene, and four type absorbers, silica gel 1.25 g, silica gel 2.5 g, silica gel 1.25 g with sodium chloride 1.25 g, silica gel 1.25 g with foam, on quantitative and qualitative properties of BUTTON MUSHROOM were considered. The qualitative result showed that Biaxially oriented polypropylene and control and silicagel 1.25g had lowest loses weigh. The maturity index results showed that silica gel 1.25 g and 2.5 g with Biaxially oriented polypropylene had significantly higher score than all other samples and they had best rating after 8 days. The lowest rating was for polyvinyl cholorid film and mix treatments after 16 days.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    KARIMI, NAYEREH, MOSHARAF, LALEH, & GHAZVINI, HAMID REZA. (2014). THE EFFECT OF ACTIVE PACKAGING ON QUANTITY, QUALITY PROPERTIES AND SHELF LIFE OF BUTTON MUSHROOM. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(4), 347-360. SID. https://sid.ir/paper/233947/en

    Vancouver: Copy

    KARIMI NAYEREH, MOSHARAF LALEH, GHAZVINI HAMID REZA. THE EFFECT OF ACTIVE PACKAGING ON QUANTITY, QUALITY PROPERTIES AND SHELF LIFE OF BUTTON MUSHROOM. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(4):347-360. Available from: https://sid.ir/paper/233947/en

    IEEE: Copy

    NAYEREH KARIMI, LALEH MOSHARAF, and HAMID REZA GHAZVINI, “THE EFFECT OF ACTIVE PACKAGING ON QUANTITY, QUALITY PROPERTIES AND SHELF LIFE OF BUTTON MUSHROOM,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 4, pp. 347–360, 2014, [Online]. Available: https://sid.ir/paper/233947/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top