Food Packaging and Shelf Life

NOTE EDITORE

The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life. Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing, distribution, and storage. Organized according to chapters devoted to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each food and reviews how different packaging materials may influence time to failure and thus shelf life. Other topics included biobased packaging, packaging and the microbial shelf life of foods, and shelf life testing methodology.

SOMMARIO

Food Packaging and Shelf Life Gordon L. Robertson Food Quality and Indices of Failure Gordon L. Robertson Shelf Life Testing Methodology and Data Analysis Michel Guillet and Natalie Rodrigue Packaging and the Microbial Shelf Life of Food Dong Sun Lee Packaging and the Shelf Life of Milk Michael G. Kontominas Packaging and the Shelf Life of Cheese Maria de Fátima Poças and Manuela Pintado Packaging and the Shelf Life of Milk Powders Elmira Arab Tehrany and Kees Sonneveld Packaging and the Shelf Life of Yogurt Roger D. MacBean Packaging and the Shelf Life of Water and Carbonated Drinks Philip R. Ashurst Packaging and the Shelf Life of Orange Juice Antonio López-Gómez, María Ros-Chumillas, and Yulissa Y. Belisario-Sánchez Packaging and the Shelf Life of Coffee Maria Cristina Nicoli, Lara Manzocco, and Sonia Calligaris Packaging and the Shelf Life of Beer Charles W. Bamforth and John M. Krochta Packaging and the Shelf Life of Wine Malcolm J. Reeves Packaging and the Shelf Life of Fresh Red and Poultry Meats Alex O. Gill and Colin O. Gill Packaging and the Shelf Life of Fish Steve Slattery Packaging and the Shelf Life of Fruits and Vegetables Nathalie Gontard and Carole Guillaume Packaging and the Shelf Life of Vegetable Oils Luciano Piergiovanni and Sara Limbo Packaging and the Shelf Life of Cereals and Snack Foods Sea C. Min, Young T. Kim, and Jung H. Han Shelf Life of Foods in Biobased Packaging Vibeke Kistrup Holm Active Packaging and the Shelf Life of Foods Kay Cooksey

AUTORE

Gordon L. Robertson is a food packaging consultant, author, and trainer, and an adjunct Professor in the School of Land, Crop, and Food Sciences at the University of Queensland in Brisbane, Australia. Previously, he was Vice President for Environmental & External Affairs for Tetra Pak in their Asia Regional Headquarters for 11 years. Prior to that, he was Foundation Professor of Packaging Technology at Massey University, New Zealand where he taught courses on food packaging for 21 years. Dr. Robertson is also the author of both editions of Food Packaging Principles & Practice (CRC Press, 2006).

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781420078442
• Dimensioni: 10 x 7 in Ø 1.95 lb
• Formato: Copertina rigida
• Illustration Notes: 82 b/w images, 47 tables and approx 28
• Pagine Arabe: 406