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The aim of the study was to explore the expectations and experience of actually eating a healthy diet and using this experience to identify barriers to healthy eating and sustainable dietary change. Fifty participants (19–63yrs) were provided with a healthy diet (i.e. complied with dietary recommendations) for three consecutive days. Afterwards a semi-structured interview was carried out to explore...
A simple technique was developed for determining the respiration rate of produce stored in modified atmosphere packaging (MAP) over the entire storage period including the initial time when the produce responds to the modified atmosphere. It is based on a material balance equation that relates the package film permeability and produce metabolism to the in-package gas concentrations. The equation...
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