Food Packaging and Shelf Life

Organized according 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 packaging materials may influence time to failure and thus 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.

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. This practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef.

Food Packaging and Shelf Life. Food Quality and Indices of Failure. Shelf Life Testing Methodology and Data Analysis. Packaging and the Microbial Shelf Life of Food. Packaging and the Shelf Life of Milk. Packaging and the Shelf Life of Cheese. Packaging and the Shelf Life of Milk Powders. Packaging and the Shelf Life of Yogurt. Packaging and the Shelf Life of Water and Carbonated Drinks. Packaging and the Shelf Life of Orange Juice. Packaging and the Shelf Life of Coffee. Packaging and the Shelf Life of Beer. Packaging and the Shelf Life of Wine. Packaging and the Shelf Life of Fresh Red and Poultry Meats. Packaging and the Shelf Life of Fish. Packaging and the Shelf Life of Fruits and Vegetables. Packaging and the Shelf Life of Vegetable Oils. Packaging and the Shelf Life of Cereals and Snack Foods. Shelf Life of Foods in Biobased Packaging. Active Packaging and the Shelf Life of Foods.