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Food Packaging Books

You are currently browsing 1–10 of 39 new and published books in the subject of Food Packaging — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books

  1. Probiotics and Prebiotics in Food, Nutrition and Health

    Edited by Semih Otles

    Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in...

    Published December 8th 2013 by CRC Press

  2. Ecosustainable Polymer Nanomaterials for Food Packaging

    Innovative Solutions, Characterization Needs, Safety and Environmental Issues

    Edited by Clara Silvestre, Sossio Cimmino

    Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods on supermarket shelves with lower incidences of contamination. Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs,...

    Published January 15th 2013 by CRC Press

  3. Food Packaging

    Principles and Practice, Third Edition

    By Gordon L. Robertson

    Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has...

    Published November 25th 2012 by CRC Press

  4. Handbook of Aseptic Processing and Packaging, Second Edition

    By Jairus R. D. David, Ralph H. Graves, Thomas Szemplenski

    Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added...

    Published November 14th 2012 by CRC Press

  5. Modified Atmosphere and Active Packaging Technologies

    Edited by Ioannis Arvanitoyannis

    Series: Contemporary Food Engineering

    Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP)....

    Published June 11th 2012 by CRC Press

  6. Operations in Food Refrigeration

    Edited by Rodolfo H. Mascheroni

    Series: Contemporary Food Engineering

    The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the...

    Published June 5th 2012 by CRC Press

  7. Shelf Life Assessment of Food

    Edited by Maria Cristina Nicoli

    Series: Food Preservation Technology

    Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for...

    Published May 10th 2012 by CRC Press

  8. Handbook of Frozen Food Processing and Packaging, Second Edition

    Edited by Da-Wen Sun

    Series: Contemporary Food Engineering

    Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential...

    Published October 18th 2011 by CRC Press

  9. Edible Coatings and Films to Improve Food Quality, Second Edition

    Edited by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai

    Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those...

    Published August 23rd 2011 by CRC Press

  10. Sensory Shelf Life Estimation of Food Products

    By Guillermo Hough

    Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food...

    Published May 24th 2010 by CRC Press