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Respiratory behavior of fresh-cut 'Rocha' pear suggests that optimization of O2 concentration inside modified atmosphere packages (MAP) is of limited benefit.
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Geographic maps were generated in R using packages maps v.2.3-6 [22] and mapdata v.2.2-2 [23].
Maps were drawn using the R3.0.1 packages Maps (http://cran.r-project.org/web/packages/maps/index.html) and Mapdata (http://cran.r-project.org/web/packages/mapdata/index.html).html
These efforts have been primarily in the area of modified-atmosphere packaging (MAP).
One of the most effective ways to reduce food waste is to improve packaging, for example by using Modified Atmosphere Packaging (Map) – a technology that substitutes the atmosphere inside a package with a protective gas mix, typically a combination of oxygen, carbon dioxide and nitrogen – to extend freshness.
Vacuum packaging, modified atmosphere packaging (MAP) and active packaging are widely used in food package.
Even though technological advances have been made, most of the modified atmosphere packaging (MAP) development has been empirical.
Mathematical models are instrumental tools to predict gas (O2 and CO2) evolution in headspaces of modified atmosphere packaging (MAP).
Observed spoilage indices reduce consumers' acceptance, palatability and shelf-life of modified atmosphere packaged (MAP) live mussels.
The design of modified atmosphere packaging (MAP) for fresh and fresh-cut fruit requires adequate prediction of respiration rates (RRs).
Hind leg slices were chilly stored under two modified atmosphere packaging (MAP) environments (A: 15%O2/60%CO2/25%N2, B: 15%O2/30%CO2/55%N2) and vacuum packaging (V).
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