%0 Journal Article
	%A Eva Vorma and  Sandra Muizniece-Brasava and  Lija Dukalska and  Janis Skalbe
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 41, 2010
	%T Shelf Life Extension of Milk Pomade Sweet – Sherbet with Crunchy Peanut Chips by MAP in Various Packaging Materials
	%U https://publications.waset.org/pdf/10615
	%V 41
	%X The objective of the research was to evaluate the
hardness stability of milk pomade sweets packed in several
packaging materials (OPP, Multibarrier 60 HFP, BIALON 65
HFP, BIALON 50 HFP, ECOLEAN) by several packaging
technologies – modified atmosphere (MAP) (consisting of
30% CO2+70% N2; 30% N2+70% CO2 and 100% CO2) and
control – in air ambiance. Samples were stored at the room
temperature +21±1 °C. The studies of the samples were
carried out before packaging and after 2, 4, 6, 8, and 10
storage weeks.
	%P 350 - 356