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0 reviewsPackaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the food safety of the products. In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed. Packaging for Nonthermal Processing of Food offers many benefits to industry for providing the practical information on the relationship between new processes and packaging materials, to academia for constructing the fundamental knowledge, and to regulatory agencies for acquiring deeper understanding on the packaging requirements for new processes.Content:
Chapter 1 Packaging for Nonthermally Processed Foods (pages 3–16): Jung H. Han
Chapter 2 The Role of Active Packaging in Nonthermal Processing Systems (pages 17–28): Aaron L. Brody
Chapter 3 Edible Coatings Containing Bioactive Antimicrobial Agents (pages 29–52): Seacheol Min and John M. Krochta
Chapter 4 Bio?MAP: Modified?Atmosphere Packaging with Biological Control for Shelf?Life Extension (pages 53–66): James T. C. Yuan
Chapter 5 Packaging for High?Pressure Processing, Irradiation, and Pulsed Electric Field Processing (pages 67–86): Seacheol Min and Q. Howard Zhang
Chapter 6 Packaging for Foods Treated by Ionizing Radiation (pages 87–116): Vanee Komolprasert
Chapter 7 Radio Frequency Identification Systems for Packaged Foods (pages 117–138): Jung H. Han, Arnold W. Hydamaka and Yicheng Zong
Chapter 8 Consumer Choice: Responses to New Packaging Technologies (pages 139–186): Kevin C. Spencer and Joan C. Junkus
Chapter 9 European Standpoint to Active Packaging ? Legislation, Authorization, and Compliance Testing (pages 187–212): W. D. van Dongen, A. R. de Jong and M. A. H. Rijk
Chapter 10 Packaging for Nonthermal Food Processing: Future (pages 213–226): Jung H. Han
