Packaging for Nonthermal Processing of Food covers:
- typical non-thermal processes
- characteristics of food products after non-thermal treatments
- packaging parameters to preserve the quality and/or enhance the food safety of the products
In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed.
Packaging for Nonthermal Processing of Food offers many benefits for providing the practical information on the relationship between new processes and packaging materials, for constructing the fundamental knowledge, and for acquiring deep understanding on the packaging requirement to new processes
Contents
- Packaging for nonthermally processed foods
- The role of active packaging in non-thermal processing
- Edible coatings containing bioactive antimicrobial agents
- Bio-MAP: Modified atmosphere packaging with biological control for shelf-life extension
- Packaging for high pressure processing, irradiation, and pulsed electric field processing
- Packaging for foods treated by ionizing radiation
- Radio frequency identification (RFID) systems for packaged foods
- Consumer choice: Responses to new packaging technologies
- European standpoint to active packaging – legislation, authorization and compliance testing
- Packaging for nonthermal food processing: future
Index
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