Packaging of long shelf-life bakery products (croissants)

Filipcev, B.; Vujkovic, I. . Faculty of Technology

Packaging of long shelf-life bakery products (croissants)

2001

Filipcev, B. | Vujkovic, I. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)

Results have proved that the packaging materials have good quality characteristics and therefore they are suitable for modified atmosphere packaging. The barrier properties of the laminated Al foil are the best. Moisture and oxygen proofness are chief attributes of this foil. Depending on the desired shelf life, the composition of ingredients, the production and the packaging of croissants the examined packaging materials can be taken into consideration for possible use.

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AGROVOC Keywords

bakery products conditionnement conditionnement sous gaz inerte empaquetado gas packaging materiales de empaque packaging packaging materials produit de cuisson

Bibliographic information

Publisher

University of Novi Sad, Faculty of Technology

Pagination

p. 217-219

Other Subjects

Productos de panaderia; Materiau de conditionnement; Empaquetado en atmosfera inerte

Language

English

Note

6 graphs; 1 table; 9 ref.

Type

Conference

Source

Proceedings: 14th international congress "Cereal Bread 2000", Psodorov, Dj.Mastilovic, J. (Eds.).- Novi Sad (Yugoslavia): University of Novi Sad, Faculty of Technology, 2001. 277 p.

Conference

14th international congress "Cereal Bread 2000", Novi Sad (Yugoslavia), 7-9 Jun 2000

In AGRIS since: 2002-08-15

Format: AGRIS AP

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