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Novel Food Packaging Techniques
Woodhead Publishing Ltd, June 2003, Pages: 400
Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.
Part 1 discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality.
Part 2 reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality.
Part 3 describes packaging applied in practice to particular products such as meat and fish.
Part 4 covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.
Novel food packaging techniques will be a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.
…designed to be of interest to a wide readership including those working in research into food technology, food packaging development and legislation as well as academe
Food Science & Technology
This is an excellent book...recommended as a must for any packaging technologist…
Food Technology (New Zealand)
…excellent introduction that provides a very useful section on sources of further information and advice as well as an extensive reference section.
Food Technology (New Zealand)
About the Editor
Raija Ahvenainen is Editor-in-Chief of the magazine Kehittyva elintarvike. She was formerly Manager of the Packaging and Food Group at VTT Biotechnology, one of the world's leading centres for food research.
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