Food Packaging: Principles and Practice, 3rd edition.
CRC Press, December 2012.
The 3rd edition presents a comprehensive and accessible discussion of food packaging principles and their applications. It continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. At 703 pages, it is almost 30% longer than the 2nd edition, has over 1000 references (two-
Food Packaging and Shelf Life: A Practical Guide.
Gordon L. Robertson (Ed.).
CRC Press, December 2009.
Food packaging and shelf life. Chapter 1 pp. 1-
Food quality and indices of failure. Chapter 2 pp. 17-
Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing and especially storage. Organized according to chapters devoted to specific foods, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, wine, vegetables, fish and beef. It discusses the deteriorative reactions for each and reviews how different forms of packaging material may influence 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.This is a truly international book with 32 authors from 12 countries.
Food Science and Technology, 2nd edition.
John Wiley & Sons, Ltd., December 2017.
Food packaging. Chapter 11 pp. 303-
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book's 21 chapters are carefully written in a user-
Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
The Stability and Shelf Life of Food, 2nd edition.
Persis Subramaniam (Ed.).
Woodhead Publishing, May 2016.
Packaging and food and beverage shelf life. Chapter 3 pp. 77-
The 2nd edition is a fully revised and thoroughly updated edition of this highly-
Handbook of Waste Management and Co-
Keith W. Waldron (Ed.).
Woodhead Publishing, October 2009.
Sustainable food packaging. Chapter 11 pp. 221-