Food Packaging: Innovations and Shelf-life, 1st Edition (Hardback) book cover

Food Packaging

Innovations and Shelf-life, 1st Edition

Edited by Rui M. S. da Cruz

CRC Press

500 pages | 10 Color Illus. | 20 B/W Illus.

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Hardback: 9780367085742
pub: 2020-01-15
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Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.

Table of Contents

1. New packaging materials designs.

2. Active and intelligent packaging.

3. Bio-based materials from food wastes (fruit, fish, milk, wine or other industries).

4. Impact in food chain distribution.

5. Micro- and nanoencapsulation.

6. Packaging biodegradability.

7. Shelf-life and migration simulations.

About the Editor

Rui M. S. Cruz obtained his PhD in Biotechnology with expertise in Food Science and Engineering, and a BSc in Food Engineering. He has participated in the following Editorial boards: International Journal of Food Studies, IFA, since 2018; LWT-Food Science and Technology, Elsevier. Q1, since 2014; and the African Journal of Food Science, Academic Journals, since 2009.

Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Life Sciences / General