Food Packaging Innovations and Shelf-Life

FOOD PACKAGING: Innovations and Shelf-Life covers recently developments on food packaging and their influence in food quality preservation and shelf-life extension. The book also reviews sustainable and environmentally friendly packaging solutions. The book includes the following main topics: -Active and Intelligent Packaging -Bio-based Materials -Micro and Nano Materials -Packaging Design -Packaging Production and Characterization -Interaction between Packaging and Food -Regulatory Aspects It is an ideal reference source for government, industry, and academia professionals working in the areas of food science and technology.

Protective Packaging for Light-sensitive FoodsMaría Gabriela Passaretti, Mario Daniel Ninago, Marcelo Armando Villar and Olivia Valeria López Packaging Biodegradability: Trends and Features in Food Industry Application Olga B. Alvarez-Pérez, Cristian Torres-León, Rene Diaz-Herrera, Rafael Gomes-Araujo, Jorge A. Aguirre-Joya, Janeth M. Ventura-Sobrevilla, Miguel A. Aguilar-González and Cristóbal N. Aguilar New Trends on Smart and Intelligent Food PackagingSemih Otles and Buket Yalcin Sahyar Value-added Utilization of Fruit and Vegetable Pomace in Food PackagingJooyeoun Jung Bio-based Materials Inspired from Brazilian Cerrado WastesRicardo Stefani,Lidyane Mendes Bento and Genilza da Silva Mello Fish-gelatin and Carob Seed Peel By-product for Developing Novel Edible FilmsIrene Albertos Muñoz, Ana Belén Martin-Diana and Daniel Rico Biodegradable Polymer Blends for Food Packaging ApplicationsVijaya K. Rangari, Manik C. Biswas, Boniface J. Tiimob and Chibu Umerah New Advances in Active Packaging Incorporated with Seaweeds for Food PreservationAndreia Miranda, João Reboleira, Susana Bernardino and Maria Manuel Gil Edible Polymers for Shelf-life Extension of Perishables: an Insight into Films and Coatings Sucheta, Nidhi Budhalakoti and Kartikey Chaturvedi Future Ventilated Packaging Design: Novel Modelling Approaches and Integrated Multi-criteria PerformanceUmezuruike Linus Opara, Alemayehu Ambaw and Tobi Fadiji

Rui Cruz holds a PhD in Food Science and Engineering (Catholic University of Portugal) and is an Adjunct Professor in the Department of Food Engineering at the ISE-University of Algarve and researcher at the MeditBio center. He is author of 15 peer-reviewed articles, 12 book chapters, editor of 3 international books and collaborates as a reviewer and member of the editorial board of several international scientific journals such as African Journal of Bacteriology Research, African Journal of Food Science, LWT-Food Science and Technology and International Journal of Food Studies. His area of interest is the application of emerging technologies in food preservation, particularly in the development of new biodegradable packaging systems and the application of new technologies in food processing.