COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off Science and Technology Print & eBook bundle options. Terms & conditions.
Food Quality and Shelf Life - 1st Edition - ISBN: 9780128171905, 9780128171912

Food Quality and Shelf Life

1st Edition

Editor: Charis Galanakis
Paperback ISBN: 9780128171905
eBook ISBN: 9780128171912
Imprint: Academic Press
Published Date: 8th June 2019
Page Count: 420
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


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 the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.

Key Features

  • Presents insights regarding new trends in emerging technologies in the field
  • Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life
  • Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing


Food scientists, technologists, microbiologists. Personnel related to food preservation, food processing units, academics and professionals. R&D department and processing plants in the food industries

Table of Contents

  1. Food quality changes during shelf life
    2. Introduction to hygienic strategies for food preservation and food quality
    3. Innovative bio-based and active materials to improve shelf-life
    4. Natural antimicrobial agents to improve foods shelf-life
    5. Intelligent packaging to improve shelf-life
    6. Food packaging and migration
    7. Impact of packaging on sensorial properties of food
    8. Modified atmosphere packaging for food preservation
    9. Emerging technologies to improve shelf-life and ensure food quality
    10. Accelerated shelf-life testing
    11. Temperature management in food supply chain
    12. Performance evaluation of future packaging for fresh produce in the cold chain
    13. Shelf-life assessment and modeling
    14. Sensory shelf-life estimation


No. of pages:
© Academic Press 2019
8th June 2019
Academic Press
Paperback ISBN:
eBook ISBN:

About the Editor

Charis Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

Ratings and Reviews