Packaging for Food Preservation

  • Matteo Alessandro Del Nobile
  • Amalia Conte

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Shelf Life Modeling of Packaged Food

    1. Front Matter
      Pages 1-3
    2. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 5-14
    3. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 15-46
    4. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 47-80
  3. Low-Environmental-Impact Active Packaging

    1. Front Matter
      Pages 81-81
    2. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 83-90
    3. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 91-107
  4. New Strategies to Prolong Food Shelf Life

    1. Front Matter
      Pages 109-110
    2. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 111-122
    3. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 123-141
    4. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 143-163
    5. Matteo Alessandro Del Nobile, Amalia Conte
      Pages 165-181
  5. Back Matter
    Pages 183-193

About this book

Introduction

Packaging and Food Preservation addresses three main topics: mass transport properties of packaging for food applications, development of active packaging, and new strategies to prolong food shelf life. More specifically, the book discusses several mathematical models, relevant research on active packaging, and case studies that highlight the best combination of technologies to prolong the shelf-life of principal food commodities.

 

Authors:

Matteo Alessandro Del Nobile is Full Professor at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. His main areas of interest include mass diffusion through polymeric materials, packaging structure design, and functional foods. These topics have been approached from both a theoretical and an experimental point of view. He has published over 150 papers on topics related to polymer and food science.

 

Amalia Conte is a Researcher at the Department of Agricultural Sciences, Food, and Environment, University of Foggia, Italy. Her main interests lie in the development and validation of food with functional properties, and the studying of preservation systems for fresh food. Conte is co-author of more than 80 scientific publications in international journals, and has presented numerous works at international conferences on food technology.

Authors and affiliations

  • Matteo Alessandro Del Nobile
    • 1
  • Amalia Conte
    • 2
  1. 1.Agricultural Sciences,, Food and Environment (SAFE)Università FoggiaFoggiaItaly
  2. 2.Agricultural Sciences,, Food and Environment (SAFE)Università FoggiaFoggiaItaly

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-7684-9
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-7683-2
  • Online ISBN 978-1-4614-7684-9
  • Series Print ISSN 1571-0297
  • About this book