Books in Food preservation packaging and storage

Dietary, Sensory and Gastronomic Applications

1st Edition
November 1, 2025
Tanmay Sarkar + 1 more
English

Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available.

Lawrie's Meat Science

9th Edition
August 25, 2022
Fidel Toldra
English
Hardback
9 7 8 0 3 2 3 8 5 4 0 8 5
eBook
9 7 8 0 3 2 3 9 8 4 5 3 9

Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.

Freshwater Fishes of the Eastern Himalayas

1st Edition
July 23, 2021
Waikhom Vishwanath
English
Paperback
9 7 8 0 1 2 8 2 3 3 9 1 7
eBook
9 7 8 0 1 2 8 2 3 6 0 8 6

Freshwater Fishes of the Eastern Himalayas provides a guide to describe the internationally accepted methods used in the accurate identification of fishes, morphometry, i.e., body proportions, meristics, i.e., counts of countable characters, viz., scales, fin rays, pores, vertebrae etc., characters of bones wherever necessary, special characters, viz., serrations of fin spines, axillary lobes, lobes, color patterns, etc. All the available taxa of the region are covered, making this an essential reference that provides the original description of genera and species. Diagnostic characters in the book can be easily examined by an unaided eye or by a binocular dissecting microscope with transmitted light.

Food Quality and Shelf Life

1st Edition
June 8, 2019
Charis M. Galanakis
English
Paperback
9 7 8 0 1 2 8 1 7 1 9 0 5
eBook
9 7 8 0 1 2 8 1 7 1 9 1 2

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.

Lawrie's Meat Science

8th Edition
April 29, 2017
Fidel Toldra
English
eBook
9 7 8 0 0 8 1 0 0 6 9 7 9

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.

Electron Spin Resonance in Food Science

1st Edition
December 22, 2016
Ashutosh Kumar Shukla
English
Paperback
9 7 8 0 1 2 8 0 5 4 2 8 4
eBook
9 7 8 0 1 2 8 1 3 3 6 4 4

Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending shelf-life with minimal tempering in nutritional profile. The book also includes ESR studies on the interaction of food items and packaging materials, along with a section on new approaches in ESR identification of irradiated foods that is followed by a chapter on international legislation relevant to irradiated food. A section on ESR applications in characterizing ROS/antioxidants in food items and lipid oxidation, including spin labeling, spin trapping and imaging applications is also covered, as are ESR applications in nutrition and pharmaceutics.

The Stability and Shelf Life of Food

2nd Edition
May 24, 2016
Persis Subramaniam + 1 more
English
Hardback
9 7 8 0 0 8 1 0 0 4 3 5 7
eBook
9 7 8 0 0 8 1 0 0 4 3 6 4

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.

Essential Oils in Food Preservation, Flavor and Safety

1st Edition
September 28, 2015
Victor R Preedy
English
Hardback
9 7 8 0 1 2 4 1 6 6 4 1 7
eBook
9 7 8 0 1 2 4 1 6 6 4 4 8

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.

Postharvest Decay

1st Edition
May 14, 2014
Silvia Bautista-Baños
English
Hardback
9 7 8 0 1 2 4 1 1 5 5 2 1
eBook
9 7 8 0 1 2 4 1 1 5 6 8 2

Written by a diverse group of research professionals, Postharvest Decay: Control Strategies is aimed at a wide audience, including researchers involved in the study of postharvest handling of agricultural commodities, and undergraduate and graduate students researching postharvest topics. Growers, managers, and operators working at packinghouses and storage, retail, and wholesale facilities can also benefit from this book. The information in this book covers a wide range of topics related to selected fungi, such as taxonomy, infection processes, economic importance, causes of infection, the influence of pre-harvest agronomic practices and the environment, the effect of handling operations, and the strategic controls for each host-pathogen, including traditional and non-traditional alternatives.

Preservation and Shelf Life Extension

1st Edition
March 21, 2014
Tatiana Koutchma
English
eBook
9 7 8 0 1 2 4 1 6 6 6 8 4

Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products.

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Books in Food preservation packaging and storage

Dietary, Sensory and Gastronomic Applications

Lawrie's Meat Science

Freshwater Fishes of the Eastern Himalayas

Food Quality and Shelf Life

Lawrie's Meat Science

Electron Spin Resonance in Food Science

The Stability and Shelf Life of Food

Essential Oils in Food Preservation, Flavor and Safety

Postharvest Decay

Preservation and Shelf Life Extension