WASET
	@article{(Open Science Index):https://publications.waset.org/pdf/7005,
	  title     = {Active Packaging Influence on Shelf Life Extension of Sliced Wheat Bread},
	  author    = {Sandra Muizniece-Brasava and  Lija Dukalska and  Irisa Murniece and  Ilona Dabina-Bicka and  Emils Kozlinskis and 
Svetlana Sarvi and  Ralfs Santars and  Anna Silvjane},
	  country	= {},
	  institution	= {},
	  abstract     = {The research object was wheat bread. Experiments
were carried out at the Faculty of Food Technology of the Latvia
University of Agriculture. An active packaging in combination with
modified atmosphere (MAP, CO2 60% and N2 40%) was examined
and compared with traditional packaging in air ambiance. Polymer
Multibarrier 60, PP and OPP bags were used. Influence of iron based
oxygen absorber in sachets of 100 cc obtained from Mitsubishi Gas
Chemical Europe Ageless® was tested on the quality during the shelf
of wheat bread. Samples of 40±4 g were packaged in polymer
pouches (110 mm x 120 mm), hermetically sealed by MULTIVAC
C300 vacuum chamber machine, and stored in room temperature
+21.0±0.5 °C. The physiochemical properties – weight losses,
moisture content, hardness, pH, colour, changes of atmosphere
content (CO2 and O2) in headspace of packs, and microbial
conditions were analysed before packaging and in the 7th, 14th, 21st
and 28th days of storage.},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {6},
	  number    = {7},
	  year      = {2012},
	  pages     = {480 - 486},
	  ee        = {https://publications.waset.org/pdf/7005},
	  url   	= {https://publications.waset.org/vol/67},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 67, 2012},
	}