Overview
- Discusses new strategies to prolong food shelf life
- Reviews the development of active packaging
- Analyzes the mass transport properties of food packaging
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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Table of contents (9 chapters)
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Front Matter
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Shelf Life Modeling of Packaged Food
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Front Matter
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Low-Environmental-Impact Active Packaging
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Front Matter
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New Strategies to Prolong Food Shelf Life
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Front Matter
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Back Matter
Keywords
About this book
The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity. Lastly, the packaging section will provide an overview of the most recent approaches used to prolong the shelf life of several food products.
Authors and Affiliations
About the authors
Matteo Alessandro Del Nobile is Full Professor at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. His main areas of interest include mass diffusion through polymeric materials, packaging structure design, and functional foods. These topics have been approached from both a theoretical and an experimental point of view. He has published over 150 papers on topics related to polymer and food science.
Amalia Conte is a Researcher at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. Her main interests lie in the development and validation of food with functional properties, and the studying of preservation systems for fresh food. Conte is co-author of more than 80 scientific publications in international journals, and has presented numerous works at international conferences on food technology.
Bibliographic Information
Book Title: Packaging for Food Preservation
Authors: Matteo Alessandro Del Nobile, Amalia Conte
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-1-4614-7684-9
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2013
Hardcover ISBN: 978-1-4614-7683-2Published: 13 July 2013
Softcover ISBN: 978-1-4899-9633-6Published: 09 August 2015
eBook ISBN: 978-1-4614-7684-9Published: 12 July 2013
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: VIII, 193
Number of Illustrations: 39 b/w illustrations, 3 illustrations in colour
Topics: Food Science, Biochemical Engineering