Packaging for Food Preservation, 1st Edition

  • Published By:
  • ISBN-10: 1461476844
  • ISBN-13: 9781461476849
  • DDC: 664.09
  • Grade Level Range: College Freshman - College Senior
  • 193 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity. Lastly, the packaging section will provide an overview of the most recent approaches used to prolong the shelf life of several food products.

Table of Contents

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
1: Shelf Life Modeling of Packaged Food.
2: Direct Models for Shelf Life Prediction.
3: Influence of Mass Transport Properties of Films on the Shelf Life of Packaged Food.
4: Mechanistic Models for Shelf Life Prediction.
5: Low-Environmental-Impact Active Packaging.
6: Different Approaches to Manufacturing Active Films.
7: Bio-Based Packaging Materials for Controlled Release of Active Compounds.
8: New Strategies to Prolong Food Shelf Life.
9: New Packaging for Food Beverage Applications.
10: Minimally Processed Food: Packaging for Quality Preservation.
11: Innovations in Fresh Dairy Product Packaging.
12: Packaging for the Preservation of Meat- and Fish-Based Products.
Future Perspective.