Food Packaging

PUBLISHED


Viewing: 1 - 10 of 37
Published:
January 16, 2013
Editor(s):
Clara Silvestre, Sossio Cimmino
Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods on supermarket shelves with lower incidences of contamination. Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs, 
Published:
November 26, 2012
Author(s):
Gordon L. Robertson
Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has 
Published:
November 15, 2012
Author(s):
Jairus R. D. David, Ralph H. Graves, Thomas Szemplenski
Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added 
Published:
June 12, 2012
Editor(s):
Ioannis Arvanitoyannis
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). 
Published:
June 06, 2012
Editor(s):
Rodolfo H. Mascheroni
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the 
Published:
May 11, 2012
Editor(s):
Maria Cristina Nicoli
Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for 
Published:
October 19, 2011
Editor(s):
Da-Wen Sun
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential 
Published:
August 24, 2011
Editor(s):
Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai
Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those 
Published:
May 25, 2010
Author(s):
Guillermo Hough
Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food 
Published:
May 12, 2010
Author(s):
Daniel Valero, Maria Serrano
Interest in the postharvest behavior of fruits and vegetables has a history as long as mankind’s. Once we moved past mere survival, the goal of postharvest preservation research became learning how to balance consumer satisfaction with quantity and quality while also preserving nutritional quality. 

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