LEADER 00972nam0-22003131i-450- 001 990000353940403321 005 20001010 035 $a000035394 035 $aFED01000035394 035 $a(Aleph)000035394FED01 035 $a000035394 100 $a20001010d--------km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $a1) Dizionario Italiano-Russo 2) Dizionario Russo-Italiano$fCompilato da N. Skvorzova, B. Maizel. 210 $aMosca$cCasa Editrice Statale dei Dizionari in lingue Nazionali ed Estere$d1963-1972 215 $a2 voll., 27 cm 676 $a030 700 1$aSkvorzova,$bN.$0333463 702 1$aMaizel,$bB. 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000353940403321 952 $a04 211-40/1$bOPV CI 6072$fDINCH 952 $a04 211-40/2$bOPV CI 6072$fDINCH 959 $aDINCH 996 $a1) Dizionario Italiano-Russo 2) Dizionario Russo-Italiano$9125841 997 $aUNINA DB $aING01 LEADER 01452nam1-22004211n-450- 001 990002668590203316 005 20060529105844.0 010 $a88-8033-215-5 035 $a000266859 035 $aUSA01000266859 035 $a(ALEPH)000266859USA01 035 $a000266859 100 $a20051006-2001----m||y0itay0103----ba 101 0 $aita 102 $aIT 105 $ay|||z|||001yy 200 1 $aFrance Cinèma 2001$fcatalogo a cura di Aldo Tassone, Roger Viry-Babel$gin collaborazione con Laurence Aventin ...[et al.]$gideazione grafica Françoise Pieri 210 $aMilano$cIl Castoro$d2001 215 $a285 p.$cill.$d30x21 cm. 300 $aIn cop.: Incontri di Firenze; France cinèma 2001; retrospettiva Jean Renoir 606 0 $aFilm francese$xFestival cinematografici$yFirenze$z2001 676 $a791.43 702 1$aTASSONE,$bAldo 702 1$aVIRY,BABEL,$bRoger 702 1$aAVENTIN,$bLaurence 710 12$aFrance Cinèma$f<2001;$eFirenze>$0591769 801 0$aIT$bsalbc$gISBD 912 $a990002668590203316 951 $aXIII.2. 1817(XVI P 96)$b161478 L.M.$cXVI P$d00080324 959 $aBK 969 $aUMA 979 $aRENATO$b90$c20051006$lUSA01$h1019 979 $aRENATO$b90$c20051006$lUSA01$h1021 979 $aRENATO$b90$c20051006$lUSA01$h1055 979 $aRENATO$b90$c20051006$lUSA01$h1108 979 $aCOPAT1$b90$c20060529$lUSA01$h1058 996 $aFrance Cinèma 2001$91004557 997 $aUNISA LEADER 04067nam 22006015 450 001 9910298643403321 005 20200629193713.0 010 $a3-319-10232-X 024 7 $a10.1007/978-3-319-10232-0 035 $a(CKB)3710000000291488 035 $a(EBL)1966879 035 $a(OCoLC)896824705 035 $a(SSID)ssj0001386338 035 $a(PQKBManifestationID)11767095 035 $a(PQKBTitleCode)TC0001386338 035 $a(PQKBWorkID)11373775 035 $a(PQKB)10642457 035 $a(MiAaPQ)EBC1966879 035 $a(DE-He213)978-3-319-10232-0 035 $a(PPN)183092090 035 $a(EXLCZ)993710000000291488 100 $a20141119d2014 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aApplication of Modified Atmosphere Packaging on Quality of Selected Vegetables /$fby Achilleas Bouletis, Ioannis Arvanitoyannis, Dimitrios Ntionias 205 $a1st ed. 2014. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2014. 215 $a1 online resource (99 p.) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 300 $aDescription based upon print version of record. 311 $a3-319-10231-1 320 $aIncludes bibliographical references. 327 $a1. Chemical and microbiological parameters affecting shelf life -- 2. Modified atmosphere packaging (MAP) -- 3. Temperature -- 4. Gas Composition -- 5. Nature of the Product -- 6. Packaging Film -- 7. MAP Application on Vegetables. 330 $a This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and ?safer? foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 606 $aFood?Biotechnology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 615 0$aFood?Biotechnology. 615 14$aFood Science. 676 $a664.09 700 $aBouletis$b Achilleas$4aut$4http://id.loc.gov/vocabulary/relators/aut$01059203 702 $aArvanitoyannis$b Ioannis$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aNtionias$b Dimitrios$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298643403321 996 $aApplication of Modified Atmosphere Packaging on Quality of Selected Vegetables$92504623 997 $aUNINA