Food Packaging: Principles and Practice, 2nd edition (2006).
This comprehensive and accessible resource presents an integrated approach to understanding the principles underlying food packaging and their application, integrating concepts from chemistry, microbiology and engineering.
The book's subject matter is divided into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index.
Italian translation of the above book:
Imballaggio e confezionamento dei prodotti alimentari Teoria e casi praticiI.
1 edizione, settembre 2009
Food Packaging and Shelf Life: A Practical Guide.
Boca Raton, Florida: CRC Press, December 2009.
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 food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, 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.
Paper-based packaging for frozen foods
In: Handbook of Frozen Food Processing and Packaging
Edited by Da-Wen Sun, 2nd edition.
CRC Press, October 2011: chap. 34.
Packaging materials for biscuits and their influence on shelf life
In: Technology of Biscuits, Crackers and Cookies
Edited by Duncan Manley, 4th edition.
Woodhead Publishing, September 2011: chap. 20.
Ultra-High Temperature Treatment (UHT): Aseptic Packaging
In: Encyclopedia of Dairy Sciences, 2nd edition.
John W. Fuquay, Patrick F. Fox and Paul L. H. McSweeney (Eds).
Oxford, England: Elsevier, May 2011.
This new edition includes information on the possible impact of genetic modification of dairy animals,
safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging
and shelf life and other topics of importance and interest to those in dairy research and industry.
Fully reviewed, revised and updated with the latest developments in Dairy Science.
Packaging and food and beverage shelf life
In: Food and Beverage Stability and Shelf Life
David Kilcast and Persis Subramaniam (Eds), 2nd edition.
Cambridge, England: Woodhead Publishing, April 2011: chap. 7.
Ensuring that foods and beverages remain stable during the required shelf life is critical to
their success in the market place, yet companies experience difficulties in this area. Food
and beverage stability and shelf life provides a comprehensive guide to factors influencing
stability, methods of stability and shelf life assessment and the stability and shelf life of
In: Textbook of Food Science and Technology.
Campbell-Platt G (Ed). Oxford, England: Wiley Blackwell, October 2009: chap. 11.
This brand new comprehensive text and reference book is 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.
Sustainable food packaging.
In: Handbook of Waste Management and Co-Product Recovery in Food Processing. vol 2.
Waldron KW (Ed). Cambridge, England: Woodhead Publishing, October 2009: chap. 11.
Opening chapters in Part one cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing.
Packaging of food.
In: Wiley Encyclopedia of Packaging Technology, 3rd edition.
Yam KL (Ed). New York: John Wiley & Sons Inc., October 2009: pp. 891-898.
The third edition of this popular encyclopedia describes the entire packaging process and includes an extensive bibliography. Reflecting developments in the field over the past decade, the coverage includes new technologies, materials, processes, regulations, marketing, economics, recycling, computer-aided design, nutritional labels, and more. With over 1200 pages and more than 300 articles organized in alphabetical order, the new edition gives scientists and technologists much-needed information on traditional as well as modern processes, materials, and formats used to package consumer and industrial products including food, pharmaceuticals, chemicals, and hazardous materials, equipment, and more.
State of the art biobased food packaging materials.
In: Environmentally-compatible Food Packaging.
Chiellini E (Ed). Cambridge, England: Woodhead Publishing, 2008: chap. 1.
This book reviews biobased, biodegradable and recycled materials and their current and potential applications; discusses consumer preference, environmental performance, eco-design and the quality of recycled materials as factors involved in choosing alternative packaging materials; and summarises EU legislation and certification of environmentally compatible packaging.
Shelf life of packaged foods: its measurement and estimation.
In: Developing New Food Products for a Changing Marketplace, 2nd edition.
Brody AL and Lord JB (Eds). Boca Raton, Florida: CRC Press, 2008: chap. 16.
World class authorities, seven of whom are Institute of Food Technologists (IFT) Fellows, present the economic, functional, and novel reasons for developing new products. They go on to discuss formulation, sensory and consumer testing, package design, commercial production and, ultimately, product launch and marketing. The second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors further probe the retail environment. They cover optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist™ in providing the basic recipe.
Using Food Science and Technology to Improve Nutrition and Promote
National Development: Selected Case Studies
Gordon L. Robertson and John R. Lupien (Eds).
International Union of Food Science & Technology (IUFoST), 2008.
Downloadable (free of charge) from:
Polymer Packaging for Food: Developments.
In: Encyclopedia of Agricultural, Food and Biological Engineering.
Heldman DR (Ed). Boca Raton, Florida: CRC Press, 2008.