Novel Food Packaging Techniques

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Novel Food Packaging Techniques by , Elsevier Science
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Author: ISBN: 9781855737020
Publisher: Elsevier Science Publication: June 10, 2003
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781855737020
Publisher: Elsevier Science
Publication: June 10, 2003
Imprint: Woodhead Publishing
Language: English

Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.

Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.

Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.

  • Provides an authoritative and comprehensive review of the key trends of food packaging
  • Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation
  • Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.

Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.

Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.

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