Food Packaging and Shelf Life
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Organized according to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each and reviews how different packaging materials may influence time to failure and thus shelf life. Biobased packaging is examined in a separate chapter as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.

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Produktbeschreibung
Organized according to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each and reviews how different packaging materials may influence time to failure and thus shelf life. Biobased packaging is examined in a separate chapter as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.
Autorenporträt
Gordon L. Robertson is a food packaging consultant, author, and trainer, and an adjunct Professor in the School of Land, Crop, and Food Sciences at the University of Queensland in Brisbane, Australia. Previously, he was Vice President for Environmental & External Affairs for Tetra Pak in their Asia Regional Headquarters for 11 years. Prior to that, he was Foundation Professor of Packaging Technology at Massey University, New Zealand where he taught courses on food packaging for 21 years. Dr. Robertson is also the author of both editions of Food Packaging Principles & Practice (CRC Press, 2006).