ABSTRACT
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 food packaging.
TABLE OF CONTENTS
chapter Chapter 6|26 pages
Fish-gelatin and Carob Seed Peel By-product for Developing Novel Edible Films
chapter Chapter 8|31 pages
New Advances in Active Packaging Incorporated with Seaweeds for Food Preservation
chapter Chapter 9|21 pages
Edible Polymers for Shelf-Life Extension of Perishables
An Insight into Films and Coatings
chapter Chapter 10|30 pages
Future Ventilated Packaging Design
Novel Modeling Approaches and Integrated Multi-criteria Performance