Innovations in Food Packaging

1st Edition

Editors: Jung Han Jung Han
Hardcover ISBN: 9780123116321
eBook ISBN: 9780080455174
Imprint: Academic Press
Published Date: 20th July 2005
Page Count: 503
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Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.

Key Features

Covers four major food packaging topics:

  • Theories in food packaging
  • Active packaging
  • Modified atmosphere packaging
  • Edible films and coatings


Specialists in the food packaging industries, scientists involved in shelf-life and food safety, advanced food science students at universities

Table of Contents

Contributors Preface Part 1 Fundamental Theories Regarding the Physical and Chemical Background and Quality Preservation of Foods 1 New Technologies in Food Packaging: Overview Introduction Developments in Food Processing and Packaging Food Packaging Technologies New Food-Processing Technologies Future Trends in Food Packaging References 2 Mass Transfer of Gas and Solute through Packaging Materials Introduction General Theory Diffusivity Solubility/Partitioning Overall Mass Transfer of Gases and Solutes Summary References 3 Quality of Packaged Foods Introduction Kinetics Shelf Life Aseptic Packaging Conclusions References 4 Surface Chemistry of Food, Packaging and Biopolymer Materials Introduction Principles of Contact Angle and Surface Energy Techniques for Measuring the Contact Angle Applied Research Future Trends References Part 2 Active Packaging Research and Development 5 Introduction to Active Food Packaging Technologies Introduction Drivers for Choice of Active Packaging Forms of Active Packaging History of Active Packaging Impact on Packaging Materials and Processes Active Packaging and the Distribution Chain Regulatory Environment References 6 Antimicrobial Packaging Systems Introduction Food Safety Antimicrobial Packaging Antimicrobial Agents System Design Commercialization References 7 Packaging Containing Natural Antimicrobial or Antioxidative Agents Introduction Antimicrobial Packaging Antioxidative Packaging


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© Academic Press 2005
Academic Press
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About the Editor

Jung Han

Affiliations and Expertise

PepsiCo Corporate R&D / PepsiCo Advanced Research, Plano, TX, USA

Jung Han

Affiliations and Expertise

PepsiCo Corporate R&D / PepsiCo Advanced Research, Plano, TX, USA


"At a list price of $135, the book is a steal, a fraction of the cost to attend one food science or food packaging conference. It will yield much food for thought that you can keep shelved nearby and reference as needed. For food packaging science, this book is a smorgasbord that will keep you content with its detailed content." - Rick Lingle for PACKAGING WORLD (2006)