TY  - SER
AU  - Shahat,M.
AU  - Sharaf,A.M.
AU  - El-Said,Samiha
TI  - Extension the shelf life and enhancing the quality of some packaged bakery products: an application for new oxygen scavengers
KW  - Baked products
KW  - Storage
KW  - Bread
KW  - Packaging
N1  - Includes reference
N2  - In Egypt, the loss of bakery products (mainly breads) related to mold spoilage (0.5-3%) is roundly figured as 0.75 million L.E./day (0.15 million $ US) in 1998. Thus; this article was done, by employing the oxygen scavenger packaging (O₂SP) technique to delay mold spoilage of balady bread, pan bread and sponge cake for longest shelf life by controlling the level of O₂ concentration in package atmosphere. It was occurred by enclosing an Oxygen Scavenger Sachet (O₂SS) of Ageless, Freshpax and Freshilizer (new models of iron-complex sachets)
UR  - http://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1449.pdf
ER  -