{"product_id":"modified-atmosphere-packaging-of-foods-isbn-9781119530763","title":"Modified Atmosphere Packaging of Foods","description":"\u003cp\u003e\u003cb\u003eA complete guide to the principles and practical application of modified atmosphere packaging\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eModified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply.\u003c\/p\u003e \u003cp\u003eWith \u003ci\u003eModified Atmosphere Packaging of Foods\u003c\/i\u003e, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eDetailed guidance on all aspects of MAP – from its scientific background to its practical application \u003c\/li\u003e \u003cli\u003eInformation on how specific MAP products may be developed according to their particular engineering principles\u003c\/li\u003e \u003cli\u003eCoverage of the related active and intelligent packaging techniques\u003c\/li\u003e \u003cli\u003eDiscussion of relevant food safety issues and regulations\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eContaining vital information for industry professionals and food science researchers alike, \u003ci\u003eModified Atmosphere Packaging of Foods\u003c\/i\u003e is an essential text for all those working to improve the quality and shelf-life of the food we eat.\u003c\/p\u003e \u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP) 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Scope of Food MAP 1\u003c\/p\u003e \u003cp\u003e1.2 Chemical and Physical Properties of Gases and Water Vapor Used in MAP 4\u003c\/p\u003e \u003cp\u003e1.3 Gas and Vapor Properties in Terms of Food Packaging 10\u003c\/p\u003e \u003cp\u003e1.4 Conclusions 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Atmospheric Dynamics in MAP of Foods 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Behavior of Gas State in Response to Environment 19\u003c\/p\u003e \u003cp\u003e2.2 Transport Phenomena of Gases through Package Layer in MAP 28\u003c\/p\u003e \u003cp\u003e2.3 Absorption\/Evolution Phenomena of Gases in Food 34\u003c\/p\u003e \u003cp\u003e2.4 Absorption\/Release of Gases in Active Packaging Device 43\u003c\/p\u003e \u003cp\u003e2.5 Mass Balance of Gases in MAP 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Reactivity and Quality of Foods Interactive with MA 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Food Reactivity Involving Gaseous Reactant or Product 57\u003c\/p\u003e \u003cp\u003e3.2 Effect of MA on Chemical and Physical Qualities of Foods 71\u003c\/p\u003e \u003cp\u003e3.3 Effect of MA on Microbiological Quality Changes 82\u003c\/p\u003e \u003cp\u003e3.4 Effect of MA on Sensory Quality Changes 93\u003c\/p\u003e \u003cp\u003e3.5 Conclusive Remarks 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Packaging Design: Systematic Approach 103\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 MAP Design of Respiring Foods 103\u003c\/p\u003e \u003cp\u003e4.2 MAP Design of Perishable Non-Respiring Foods 129\u003c\/p\u003e \u003cp\u003e4.3 MAP Design of Shelf-Stable Non-Respiring Foods 135\u003c\/p\u003e \u003cp\u003e4.4 Conclusions 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Active Packaging Techniques to Modify Atmosphere in Food Packages 145\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction: Active Packaging to Modify Package Atmosphere 145\u003c\/p\u003e \u003cp\u003e5.2 Gas and Vapor Absorbers 146\u003c\/p\u003e \u003cp\u003e5.3 Gas and Vapor Releasers 164\u003c\/p\u003e \u003cp\u003e5.4 Optimized Use of Active Packaging Devices 169\u003c\/p\u003e \u003cp\u003e5.5 Conclusions 178\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Preservative Packaging Techniques to Enhance the Effectiveness of MAP 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 185\u003c\/p\u003e \u003cp\u003e6.2 Antimicrobial Packaging Combined with MAP 186\u003c\/p\u003e \u003cp\u003e6.3 Antioxidative Packaging Combined with MAP 198\u003c\/p\u003e \u003cp\u003e6.4 Other Packaging and Supplementary Tools Harmonized with MAP 203\u003c\/p\u003e \u003cp\u003e6.5 Conclusions 207\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Gas Indicators and Sensors Used for MAP 215\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Indicators and Sensors in MAP 215\u003c\/p\u003e \u003cp\u003e7.2 Oxygen Indicators and Sensors 217\u003c\/p\u003e \u003cp\u003e7.3 Carbon Dioxide Indicators and Sensors 227\u003c\/p\u003e \u003cp\u003e7.4 Miscellaneous Gas and Vapor Indicators and Sensors 234\u003c\/p\u003e \u003cp\u003e7.5 Prospects and Conclusive Remarks 240\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 MAP Applications for Respiring Foods 247\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Fresh Fruits and Vegetables 247\u003c\/p\u003e \u003cp\u003e8.2 Reactive Fermented Food Products 291\u003c\/p\u003e \u003cp\u003e8.3 Live Seafood 303\u003c\/p\u003e \u003cp\u003e8.4 Conclusions 306\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 MAP Applications for Non-Respiring Foods 323\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 323\u003c\/p\u003e \u003cp\u003e9.2 Meat and Poultry Products 325\u003c\/p\u003e \u003cp\u003e9.3 Seafood Products 337\u003c\/p\u003e \u003cp\u003e9.4 Wet Bakery and Pasta Products 355\u003c\/p\u003e \u003cp\u003e9.5 Cheese Products 365\u003c\/p\u003e \u003cp\u003e9.6 Dry Food Products 372\u003c\/p\u003e \u003cp\u003e9.7 Oxidative Liquid Foods 382\u003c\/p\u003e \u003cp\u003e9.8 Miscellaneous Perishable Products 386\u003c\/p\u003e \u003cp\u003e9.9 Conclusions 391\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Safety, Regulation and Consumer Issues 409\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Food Safety Issues Related with MAP 409\u003c\/p\u003e \u003cp\u003e10.2 Regulations Related with MAP 415\u003c\/p\u003e \u003cp\u003e10.3 Consumer Acceptance of MAP Food Products 418\u003c\/p\u003e \u003cp\u003e10.4 Conclusions 420\u003c\/p\u003e \u003cp\u003eReferences 421\u003c\/p\u003e \u003cp\u003eIndex 425\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDong Sun Lee\u003c\/b\u003e, Professor Emeritus, Kyungnam University, Changwon, South Korea.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eA complete guide to the principles and practical application of modified atmosphere packaging\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eModified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply.\u003c\/p\u003e \u003cp\u003eWith \u003ci\u003eModified Atmosphere Packaging of Foods,\u003c\/i\u003e esteemed food science Professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eDetailed guidance on all aspects of MAP – from its scientific background to its practical application\u003c\/li\u003e \u003cli\u003eInformation on how specific MAP products may be developed according to their particular engineering principles\u003c\/li\u003e \u003cli\u003eCoverage of the related active and intelligent packaging techniques\u003c\/li\u003e \u003cli\u003eDiscussion of relevant food safety issues and regulations\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eContaining vital information for industry professionals and food science researchers alike, \u003ci\u003eModified Atmosphere Packaging of Foods\u003c\/i\u003e is an essential text for all those working to improve the quality and shelf-life of the food we eat.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989646491877,"sku":"NP9781119530763","price":215.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119530763.jpg?v=1761784944","url":"https:\/\/k12savings.com\/es\/products\/modified-atmosphere-packaging-of-foods-isbn-9781119530763","provider":"K12savings","version":"1.0","type":"link"}