Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and

chapter 1|10 pages

Introduction to Food Packaging

chapter 6|22 pages

Paper and Paper-Based Packaging Materials

chapter 7|40 pages

Metal Packaging Materials

chapter 8|14 pages

Glass Packaging Materials

chapter 10|22 pages

Food Packaging Closures and Sealing Systems

chapter 11|36 pages

Deteriorative Reactions in Foods

chapter 12|38 pages

Shelf Life of Foods

chapter 13|16 pages

Aseptic Packaging of Foods

chapter 14|16 pages

Packaging of Microwavable Foods

chapter 15|30 pages

Active and Intelligent Packaging

chapter 16|16 pages

Modied Atmosphere Packaging

chapter 17|32 pages

Packaging of Flesh Foods

chapter 18|32 pages

Packaging of Horticultural Products

chapter 19|36 pages

Packaging of Dairy Products

chapter 21|30 pages

Packaging of Beverages

chapter 23|30 pages

Food Packaging and Sustainability