Includes bibliographical references and index.

1. Direct models for shelf life prediction -- 2. Influence of mass transport properties of films on the shelf life of packaged food -- 3. Mechanistic models for shelf life prediction -- 4. Different approaches to manufacturing active films -- 5. Bio-based packaging materials for controlled release of active compounds -- 6. New packaging for food beverage applications -- 7. Minimally processed food: packaging for quality preservation -- 8. Innovations in fresh dairy product packaging -- 9. Packaging for the preservation of meat- and fish-based products.

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.