As the IV generation of packaging, biopolymers, with the advantages of biodegradability,
process ability, combination possibilities and no pollution to food, have become the leading …

A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …

The quality of food product depends on organoleptic, nutritional, and hygienic
characteristics, but these evolve during storage and commercialization. Such changes are …

Although a large component of tomato fruit taste is sugars, the choice of tomato cultivar and
the postharvest practices implemented by industry are designed to reduce crop loss and …

The term antimicrobial packaging encompasses any packaging technique (s) used to control
microbial growth in a food product. These include packaging materials and edible films and …

Food proteins and polysaccharides are the two key structural entities in food materials.
Generally, interactions between proteins and polysaccharides in aqueous media can lead to …

One of the major growth segments in the food retail industry is fresh and minimally
processed fruits and vegetables. This new market trend has thus increased the demands to …

Interest in maintaining food quality while reducing packaging waste has encouraged the
exploration of the oxygen and aroma transport properties of edible films. This review article …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Tomato is considered as one of the most grown horticultural crops having a short shelf‐life
due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and …