Food Packaging and Preservation

This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.

Produk Detail:

  • Author : M. Mathlouthi
  • Publisher : Springer Science & Business Media
  • Pages : 275 pages
  • ISBN : 1461521734
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Packaging and Preservation

Food Packaging and Preservation

Food Packaging and Preservation
  • Author : M. Mathlouthi
  • Publisher : Springer Science & Business Media
  • Release : 14 December 2013
GET THIS BOOKFood Packaging and Preservation

This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents

Food Packaging and Preservation

Food Packaging and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 20 October 2017
GET THIS BOOKFood Packaging and Preservation

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone

Food Packaging

Food Packaging
  • Author : Rui M. S. da Cruz
  • Publisher : CRC Press
  • Release : 11 November 2019
GET THIS BOOKFood Packaging

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

Novel Food Packaging Techniques

Novel Food Packaging Techniques
  • Author : R Ahvenainen
  • Publisher : Elsevier
  • Release : 10 June 2003
GET THIS BOOKNovel Food Packaging Techniques

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

Handbook of Food Processing

Handbook of Food Processing
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 22 October 2015
GET THIS BOOKHandbook of Food Processing

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Processing and Packaging Heat Preserved Foods

Processing and Packaging Heat Preserved Foods
  • Author : J.A.G. Rees,J. Bettison
  • Publisher : Springer Science & Business Media
  • Release : 31 January 1991
GET THIS BOOKProcessing and Packaging Heat Preserved Foods

Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.

Food Packaging

Food Packaging
  • Author : Takashi Kadoya
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOKFood Packaging

This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume. Sanitation and waste of food packaging materials Food packaging and energy in Japan New trends in the technology of food preservation Fresh and processed food packaging

Food Preservation

Food Preservation
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 31 August 2016
GET THIS BOOKFood Preservation

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a

Handbook of Food Processing, Packaging and Labeling

Handbook of Food Processing, Packaging and Labeling
  • Author : Jerry D'Souza,Jatin Pradhan
  • Publisher : Unknown Publisher
  • Release : 10 February 2010
GET THIS BOOKHandbook of Food Processing, Packaging and Labeling

This Handbook creates an understanding of food processing chemistry, engineering and technology, supported with select relevant case studies. An overview of food preservation and food preservatives is provided in great detail. The applied aspects of food preservation are dealt. Also, an advanced study of food additives, food irradiation and food storage is conducted. Focus lies on high pressure food preservation, curing, food dehydrator, fruit preserves, potted meat food product, jugging, drying, freeze drying, refrigeration and benefits of shaking well. Understanding

Physical Principles of Food Preservation

Physical Principles of Food Preservation
  • Author : Marcus Karel,Daryl Lund
  • Publisher : CRC Press
  • Release : 20 June 2003
GET THIS BOOKPhysical Principles of Food Preservation

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 25 June 2019
GET THIS BOOKFood Quality and Shelf Life

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in

Packaging for Food Preservation

Packaging for Food Preservation
  • Author : Matteo Alessandro Del Nobile,Amalia Conte
  • Publisher : Springer Science & Business Media
  • Release : 12 July 2013
GET THIS BOOKPackaging for Food Preservation

The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity. Lastly, the packaging section will provide an overview of the most recent approaches used to prolong

Food and Beverage Packaging Technology

Food and Beverage Packaging Technology
  • Author : Richard Coles,Mark J. Kirwan
  • Publisher : John Wiley & Sons
  • Release : 25 February 2011
GET THIS BOOKFood and Beverage Packaging Technology

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design