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New Packaging for Food Beverage Applications

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Packaging for Food Preservation

Part of the book series: Food Engineering Series ((FSES))

Abstract

The current chapter aims to present an overview of packaging to be used for two products of the Mediterranean area: olive oil and red wine. The factors responsible for product deterioration, traditional preservation systems, and the most relevant innovations in food packaging are described in depth.

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Authors and Affiliations

  1. Department of Agricultural Sciences Food and Environment (SAFE), University of Foggia, Foggia, Italy

    Matteo Alessandro Del Nobile & Amalia Conte

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  1. Matteo Alessandro Del Nobile
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  2. Amalia Conte
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Del Nobile, M.A., Conte, A. (2013). New Packaging for Food Beverage Applications. In: Packaging for Food Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7684-9_6

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