Food packaging and shelf life

Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing, distribution,and especially storage. Organized according to chapters devoted to specific food products, this practical handbook defines the indices of failure for foodsas diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each and reviews how different packaging materials may influence time to failure and thus shelf life. Biobased packaging is examined in a separate chapter as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.

• ISBN: 978-1-4200-7844-2
• Editorial: CRC Press
• Encuadernacion: Cartoné
• Páginas: 404
• Fecha Publicación: 17/09/2009
• Nº Volúmenes: 1
• Idioma: Inglés