Food Packaging Products

  • Dairy Microbiology

    A Practical Approach

    Edited by Photis Papademas

    The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major…

    Hardback – 2014-12-16
    CRC Press

  • Probiotics and Prebiotics in Food, Nutrition and Health

    Edited by Semih Otles

    Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in…

    Hardback – 2013-12-09
    CRC Press

  • Ecosustainable Polymer Nanomaterials for Food Packaging

    Innovative Solutions, Characterization Needs, Safety and Environmental Issues

    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,…

    Hardback – 2013-01-16
    CRC Press

  • Food Packaging

    Principles and Practice, Third Edition

    By 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…

    Hardback – 2012-11-26
    CRC Press

  • Handbook of Aseptic Processing and Packaging, Second Edition

    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…

    Hardback – 2012-11-15
    CRC Press

  • Modified Atmosphere and Active Packaging Technologies

    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).…

    Hardback – 2012-06-12
    CRC Press
    Contemporary Food Engineering

  • Operations in Food Refrigeration

    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…

    Hardback – 2012-06-06
    CRC Press
    Contemporary Food Engineering

  • Shelf Life Assessment of Food

    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…

    Hardback – 2012-05-11
    CRC Press
    Food Preservation Technology

  • Handbook of Frozen Food Processing and Packaging, Second Edition

    Edited by 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…

    Hardback – 2011-10-19
    CRC Press
    Contemporary Food Engineering

  • Edible Coatings and Films to Improve Food Quality, Second Edition

    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…

    Hardback – 2011-08-24
    CRC Press

  • Sensory Shelf Life Estimation of Food Products

    By 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…

    Hardback – 2010-05-25
    CRC Press

  • Postharvest Biology and Technology for Preserving Fruit Quality

    By 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.…

    Hardback – 2010-05-12
    CRC Press

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