{"product_id":"packaging-for-nonthermal-processing-of-food-isbn-9781119126850","title":"Packaging for Nonthermal Processing of Food","description":"\u003cp\u003e\u003cb\u003eA comprehensive review of the many new developments in the growing food processing and packaging field\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRevised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed.\u003c\/p\u003e \u003cp\u003e\u003ci\u003ePackaging for Nonthermal Processing of Food, Second Edition\u003c\/i\u003e provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eCovers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others\u003c\/li\u003e \u003cli\u003eFeatures a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging\u003c\/li\u003e \u003cli\u003eAdditional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies\u003c\/li\u003e \u003cli\u003eEditors and contributors bring a valuable mix of industry and research experience\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003ePackaging for Nonthermal Processing of Food, Second Edition\u003c\/i\u003e offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.\u003c\/p\u003e \u003cp\u003eList of Contributors ix\u003c\/p\u003e \u003cp\u003e1 Packaging for nonthermal processing of food: Introduction 1\u003cbr\u003e \u003ci\u003eFNaerin Baek, Jung H. Han and Melvin A. Pascall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Active packaging and nonthermal processing 15\u003cbr\u003e \u003ci\u003eGhadeer F. Mehyar and Richard A. Holley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Antimicrobial packaging in combination with nonthermal processing 43\u003cbr\u003e \u003ci\u003eTony Z. Jin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Atmosphere packaging for nonthermal processing of food: High CO\u003csub\u003e2\u003c\/sub\u003e package for fresh meat and produce 63\u003cbr\u003e \u003ci\u003eHong Zhuang, Brian C. Bowker, M. Margaret Barth and Jianhao Zhang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 The use of biological agents in processing: Antimicrobials, fermentation, and antagonistic control 83\u003cbr\u003e \u003ci\u003eLu Zhang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Packaging for high‐pressure processing, irradiation, and pulsed electric field 95\u003cbr\u003e \u003ci\u003eMelvin A. Pascall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Packaging for new and emerging food processing technology 121\u003cbr\u003e \u003ci\u003ePradeep Puligundla and Chulkyoon Mok\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Packaging for foods treated by ionizing radiation: An update 159\u003cbr\u003e \u003ci\u003eVanee Komolprasert and Allan B. Bailey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Packaging technology for microwave sterilization 205\u003cbr\u003e \u003ci\u003eHongchao Zhang, Kanishka Bhunia, Juming Tang and Shyam Sablani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 The influence of package design on consumer purchase intent 225\u003cbr\u003e \u003ci\u003eAngela Fraser\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Safety regulation of food packaging and food contact material in the European Union and the United States 251\u003cbr\u003e \u003ci\u003eNeal D. Fortin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 The forecast for intelligent packaging in the near future and the influence of nonthermal technologies on its performance 273\u003cbr\u003e \u003ci\u003eMelvin A. Pascall \u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 291\u003c\/p\u003e   \u003cp\u003e \u003cb\u003eMelvin A. Pascall, Ph.D.,\u003c\/b\u003e is a Professor at the Department of Food Science and Technology,  Ohio State University, Columbus, OH, USA.  \t \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJung H. Han, Ph.D.,\u003c\/b\u003e is Adjunct Associate Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana\/Champaign, Urbana, IL, and Vice-President of R\u0026amp;D, Pulmuone Foods USA, Fullerton, CA, USA.     \u003c\/p\u003e\u003cp\u003e \u003cb\u003eA comprehensive review of the many new developments in the growing food processing and packaging field\u003c\/b\u003e   \u003c\/p\u003e\u003cp\u003e Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and  enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used  to make the product attractive to consumers, is discussed.   \u003c\/p\u003e\u003cul\u003e \u003cli\u003eCovers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others\u003c\/li\u003e \u003cli\u003eFeatures a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems,  and self-heating and cooling packaging\u003c\/li\u003e \u003cli\u003eAdditional chapters look at the current regulatory scene in the U.S. and Europe,  as well as consumer attitudes to these novel technologies\u003c\/li\u003e \u003cli\u003eEditors and contributors bring a valuable mix of industry and research experience\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e  \u003cp\u003e \u003ci\u003ePackaging for Nonthermal Processing of Food, Second Edition\u003c\/i\u003e offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989745778917,"sku":"NP9781119126850","price":215.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119126850.jpg?v=1761785328","url":"https:\/\/k12savings.com\/es\/products\/packaging-for-nonthermal-processing-of-food-isbn-9781119126850","provider":"K12savings","version":"1.0","type":"link"}