Packaging for nonthermal processing of food /
Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It re...
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Hoboken, NJ, USA :
John Wiley & Sons, Inc.,
2018.
|
| Edition: | Second edition. |
| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Packaging for nonthermal processing of food: introduction
- Active packaging and nonthermal processing
- Antimicrobial packaging in combination with nonthermal processing
- Atmosphere packaging for nonthermal processing of food: high CO2 package for fresh meat and produce
- The use of biological agents in processing: antimicrobials, fermentation, and antagonistic control
- Packaging for high-pressure processing, irradiation, and pulsed electric field
- Packaging for new and emerging food processing technology
- Packaging for foods treated by ionizing radiation: an update
- Packaging technology for microwave sterilization
- The influence of package design on consumer purchase intent
- Safety regulation of food packaging and food contact material in European Union and the United States
- The forecast for intelligent packaging in the near future and the influence of nonthermal technologies on its performance.
