1st Edition

Food Packaging Innovations and Shelf-Life

Edited By Rui M. S. da Cruz Copyright 2020
    288 Pages 11 Color & 66 B/W Illustrations
    by CRC Press

    288 Pages 11 Color & 66 B/W Illustrations
    by CRC Press

    288 Pages 11 Color & 66 B/W Illustrations
    by CRC Press

    FOOD PACKAGING: Innovations and Shelf-Life covers recently developments on food packaging and their influence in food quality preservation and shelf-life extension. The book also reviews sustainable and environmentally friendly packaging solutions.

    The book includes the following main topics:

    -Active and Intelligent Packaging

    -Bio-based Materials

    -Micro and Nano Materials

    -Packaging Design

    -Packaging Production and Characterization

    -Interaction between Packaging and Food

    -Regulatory Aspects

    It is an ideal reference source for government, industry, and academia professionals working in the areas of food science and technology.

    Protective Packaging for Light-sensitive Foods
    María Gabriela Passaretti, Mario Daniel Ninago, Marcelo Armando Villar and Olivia Valeria López

    Packaging Biodegradability: Trends and Features in Food Industry Application
    Olga B. Alvarez-Pérez, Cristian Torres-León, Rene Diaz-Herrera, Rafael Gomes-Araujo, Jorge A. Aguirre-Joya, Janeth M. Ventura-Sobrevilla, Miguel A. Aguilar-González and Cristóbal N. Aguilar

    New Trends on Smart and Intelligent Food Packaging
    Semih Otles and Buket Yalcin Sahyar

    Value-added Utilization of Fruit and Vegetable Pomace in Food Packaging
    Jooyeoun Jung

    Bio-based Materials Inspired from Brazilian Cerrado Wastes
    Ricardo Stefani,Lidyane Mendes Bento and Genilza da Silva Mello

    Fish-gelatin and Carob Seed Peel By-product for Developing Novel Edible Films
    Irene Albertos Muñoz, Ana Belén Martin-Diana and Daniel Rico

    Biodegradable Polymer Blends for Food Packaging Applications
    Vijaya K. Rangari, Manik C. Biswas, Boniface J. Tiimob and Chibu Umerah

    New Advances in Active Packaging Incorporated with Seaweeds for Food Preservation
    Andreia Miranda, João Reboleira, Susana Bernardino and Maria Manuel Gil

    Edible Polymers for Shelf-life Extension of Perishables: an Insight into Films and Coatings
    Sucheta, Nidhi Budhalakoti and Kartikey Chaturvedi

    Future Ventilated Packaging Design: Novel Modelling Approaches and Integrated Multi-criteria Performance
    Umezuruike Linus Opara, Alemayehu Ambaw and Tobi Fadiji


    Rui Cruz holds a PhD in Food Science and Engineering (Catholic University of Portugal) and is an Adjunct Professor in the Department of Food Engineering at the ISE-University of Algarve and researcher at the MeditBio center. He is author of 15 peer-reviewed articles, 12 book chapters, editor of 3 international books and collaborates as a reviewer and member of the editorial board of several international scientific journals such as African Journal of Bacteriology Research, African Journal of Food Science, LWT-Food Science and Technology and International Journal of Food Studies. His area of interest is the application of emerging technologies in food preservation, particularly in the development of new biodegradable packaging systems and the application of new technologies in food processing.