{"product_id":"9780813819440","title":"Packaging for Nonthermal Processing of Food","description":"\u003ch3\u003eInstitute of Food Technologists Series\u003c\/h3\u003e\u003ch1\u003ePackaging for Nonthermal Processing of Food\u003c\/h1\u003e\u003ch3\u003eJung H. Han\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eA number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating\/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies. \u003cp\u003e\u003ci\u003ePackaging for Nonthermal Processing of Food\u003c\/i\u003e reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the food safety of the products. In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed. \u003ci\u003ePackaging for Nonthermal Processing of Food\u003c\/i\u003e offers many benefits to industry for providing the practical information on the relationship between new processes and packaging materials, to academia for constructing the fundamental knowledge, and to regulatory agencies for acquiring deeper understanding on the packaging requirements for new processes.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cb\u003eDr. Jung H. Han\u003c\/b\u003e is an Assistant Professor of Dairy\/Food Processing and Packaging at the University of Manitoba, Canada. He is a Professional Member of the Institute of Food Technologists (IFT). He is an Associate Editor of the \u003ci\u003eJournal of Food Science \u003c\/i\u003eand an editorial board member of \u003ci\u003eFood Research International\u003c\/i\u003e. Dr. Han has served as Secretary, Chair-elect and Chair of the Food Packaging Division of IFT. He is editor of \u003ci\u003eInnovations in Food Packaging.\u003c\/i\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e01 May 2007\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780813819440\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e248\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e18.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44379759411340,"sku":"9780813819440","price":230.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780813819440_8f569ac3-fcc0-4b41-b17d-1e2621ccc799.jpg?v=1780179296","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780813819440","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}