Food Packaging Innovations and Shelf-Life
Coordonnateur : da Cruz Rui M. S.
FOOD PACKAGING: Innovations and Shelf-Life covers recently developments on food packaging and their influence in food quality preservation and shelf-life extension. The book also reviews sustainable and environmentally friendly packaging solutions.
The book includes the following main topics:
-Active and Intelligent Packaging
-Bio-based Materials
-Micro and Nano Materials
-Packaging Design
-Packaging Production and Characterization
-Interaction between Packaging and Food
-Regulatory Aspects
It is an ideal reference source for government, industry, and academia professionals working in the areas of food science and technology.
Rui Cruz holds a PhD in Food Science and Engineering (Catholic University of Portugal) and is an Adjunct Professor in the Department of Food Engineering at the ISE-University of Algarve and researcher at the MeditBio center. He is author of 15 peer-reviewed articles, 12 book chapters, editor of 3 international books and collaborates as a reviewer and member of the editorial board of several international scientific journals such as African Journal of Bacteriology Research, African Journal of Food Science, LWT-Food Science and Technology and International Journal of Food Studies. His area of interest is the application of emerging technologies in food preservation, particularly in the development of new biodegradable packaging systems and the application of new technologies in food processing.
Date de parution : 06-2021
15.6x23.4 cm
Date de parution : 11-2019
15.6x23.4 cm
Thème de Food Packaging :
Mots-clés :
Buriti Oils; Neat PLA; Edible Films; Food Packaging; PLA Blend; CNC; Moisture Content; Water Vapor Permeability; Intelligent Packaging; Food Packaging Applications; Biodegradable Food Packaging; Locust Bean Gum; Smart Packaging; SFE; Chitosan Films; Composite Film; EOs; Essential Oils; Cashew Gum; Corrugated Paperboard; Grape Pomace Extract; Grape Pomace; PLE; Cfd Model; Organic UV Absorber