Food Packaging Science and Technology, Second Edition

Overview of Food Packaging Systems. Part 1: Packaging Materials Science. Chemical Structures and Properties of Packaging Materials. Physical Properties of Packaging Materials. Permeation of Gas and Vapor. Migration and Food-Package Interactions. Food Packaging Polymers. Glass Packaging. Metal Packaging. Cellulosic Packaging. Part 2: Packaging Technologies. End-of-Line Operations. Food Packaging Operations and Technology. Thermally and Nonthermally Preserved Food Packaging. Vacuum/Modified Atmosphere Packaging. Microwavable Packaging. Active Packaging. Part 3: Packaging Food Science. Shelf Life of Packaged Food Products. Food Products Stability and Packaging Requirements. Part 4: Packaging Sociology. Sustainable Packaging. Sociological and Legislative Considerations. Part 5: Emerging Materials and Technologies. Biobased Packaging Materials. Nanomaterials. Controlled Release Packaging. Smart/Convenient Packaging. Intelligent Packaging.