Food packaging and shelf life : a practical guide /

Includes bibliographical references and index.

Food packaging and shelf life / Gordon L. Robertson -- Food quality and indices of failure / Gordon L. Robertson -- Shelf life testing methodology and data analysis / Michel Guillet and Natalie Rodrigue -- Packaging and the microbial shelf life of food / Dong Sun Lee -- Packaging and the shelf life of milk / Michael G. Kontominas -- Packaging and the shelf life of cheese / Maria de Fatima Pocas and Manuela Pintado -- Packaging and the shelf life of milk powders / Elmira Arab Tehrany and Kees Sonneveld -- Packaging and the shelf life of yogurt / Roger D. MacBean -- Packaging and the shelf life of water and carbonated drinks / Philip R. Ashurst -- Packaging and the shelf life of orange juice / Antonio Lopez-Gomez, Maria Ros-Chumillas, and Yulissa Y. Belisario-Sanchez -- Packaging and the shelf life of coffee / Maria Cristina Nicoli, Lara Manzocco, and Sonia Calligaris -- Packaging and the shelf life of beer / Charles W. Bamforth and John M. Krochta -- Packaging and the shelf life of wine / Malcolm J. Reeves -- Packaging and the shelf life of fresh red and poultry meats / Alex O. Gill and Colin O. Gill -- Packaging and the shelf life of fish / Steve Slattery -- Packaging and the shelf life of fruits and vegetables / Nathalie Gontard and Carole Guillaume -- Packaging and the shelf life of vegetable oils / Luciano Piergiovanni and Sara Limbo -- Packaging and the shelf life of cereals and snack foods / Sea C. Min, Young T. Kim, and Jung H. Han -- Shelf life of foods in biobased packaging / Vibeke Kistrup Holm -- Active packaging and the shelf life of foods / Kay Cooksey.

"The importance of packaging hardly needs stressing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life. Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing, distribution, and storage. Organized according to chapters devoted to specific food products, this practical handbook defines - for the first time - 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 packaging materials may influence time to failure and thus shelf life."--Publisher's description.