Key Features

New to this edition:

  • Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials
  • Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Readership

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

Details

No. of pages:
624
Language:
English
Copyright:
© 2014
Published:
Imprint:
Academic Press
Print ISBN:
9780123946010
Electronic ISBN:
9780123948359

Reviews

"This is a snapshot of the current state-of-the-art technologies and concepts in the field, written by a team of international food and packaging scientists. Physical chemistry fundamentals are briefly introduced in the first part of the book, and further sections describe specific breakthrough technologies; active and intelligent packaging, edible coating and biopolymers and films… Discussion throughout is rigorous and…quite interesting even to a layman."--ProtoView.com, February 2014
"Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products."--European Federation of Food Science & Technology Newsletter, July 2013