Food Packaging Products

Edited by Kalyan Barman, Swati Sharma, Mohammed Wasim Siddiqui

With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest…

Hardback – 2018-09-27
Apple Academic Press
Postharvest Biology and Technology

By Henry H. Work

Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers – amphorae, wooden barrels and glass bottles. Henry H. Work…

Paperback – 2018-07-24
Routledge
Routledge Studies of Gastronomy, Food and Drink

Edited by Matteo Bordiga

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation…

Hardback – 2018-01-12
CRC Press

Edited by Martin Alberto Masuelli

This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and…

Hardback – 2017-10-23
CRC Press

Edited by Preeti Singh, Ali Abas Wani, Horst-Christian Langowski

This book is arguably the first one focusing on packaging material testing and quality assurance. Food Packaging Materials: Testing & Quality Assurance provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and…

Hardback – 2017-06-14
CRC Press

Edited by 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…

Paperback – 2016-11-16
CRC Press
Food Preservation Technology

Edited by Murlidhar Meghwal, Megh R. Goyal

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food…

Hardback – 2016-11-09
Apple Academic Press
Innovations in Agricultural & Biological Engineering

Edited by 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,…

Paperback – 2016-10-19
CRC Press

Edited by 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…

Paperback – 2016-10-17
CRC Press

Edited by 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).…

Paperback – 2016-10-17
CRC Press
Contemporary Food Engineering

By 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…

Paperback – 2016-10-12
CRC Press

Edited by 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…

Paperback – 2016-10-12
CRC Press
Contemporary Food Engineering