Innovations in Food Packaging

Innovations in Food Packaging, 2nd Edition

Innovations in Food Packaging, 2nd Edition,Jung Han,ISBN9780123946010

J Han   

Academic Press




235 X 191

This book serves as a valuable tool for practicing food engineers, technologists and researchers looking for the latest information on food engineering processes, process control and plant hygiene topics.

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Key Features

New to this edition:

  • Over 60% updated content - including nine completely new chapters - with the latest developments in technology, processes and materials
  • Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging


This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design.

Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged.

This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.


Specialists in the food packaging industries, scientists involved in shelf life and food safety, advanced food science students at universities

Jung Han

Affiliations and Expertise

PepsiCo Corporate R&D / PepsiCo Advanced Research, Plano, TX, USA

Innovations in Food Packaging, 2nd Edition

New technologies in food packaging: overview
Gas and solute permeation: theory and modeling
Migration of food and packaging
Quality of packaged
Active food packaging
Introduction to active food packaging technologies
Antimicrobial packaging
Packaging containing natural antimicrobial agents
Oxygen scavenging packaging
Volatile plant extracts against pathogens on packaged foods
Commercial use of oxygen scavenging
Intelligent packaging and information
Intelligent packaging for food preservation
Packaging system containing ozone and chlorine dioxide
Aroma release and odor removing system
Modified atmosphere packaging
Introduction to modified atmosphere packaging
Prediction of gas composition and quality for fruits and vegetables in MAP system
Packaging strategies for fruits and vegetables
MAP and quality of fresh chilled meats
Centralized packaging of fresh meats
Edible films and coatings
Edible films and coatings: principles and advantages
Agripolymers for edible and biodegradable films
Scientific requirements for commercial use of edible coatings on foods
Edible coatings on agricultural produces
Edible films and coatings from plant-origin proteins
Edible films and coatings from animal-origin proteins
Emulsion and bi-layer edible films
Plasticizers in edible films and coatings
Edible films and coatings from starches
Edible films and coatings from non-starch polysaccharides
Lipid-based edible films and coatings

Quotes and reviews

"This is a snapshot of the current state-of-the-art technologies and concepts in the field, written by a team of international food and packaging scientists. Physical chemistry fundamentals are briefly introduced in the first part of the book, and further sections describe specific breakthrough technologies; active and intelligent packaging, edible coating and biopolymers and films… Discussion throughout is rigorous and…quite interesting even to a layman."--ProtoView.com, February 2014
"Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products."--European Federation of Food Science & Technology Newsletter, July 2013

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