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<p>Contributors ix</p> <p>Preface xi</p> <p>Chapter 1. Packaging for Nonthermally Processed Foods 3<br /><i>Jung H. Han</i></p> <p>Chapter 2. The Role of Active Packaging in Nonthermal Processing Systems 17<br /><i>Aaron L. Brody</i></p> <p>Chapter 3. Edible Coatings Containing Bioactive Antimicrobial Agents 29<br /><i>Seacheol Min and John M. Krochta</i></p> <p>Chapter 4. Bio-MAP: Modified-Atmosphere Packaging with Biological Control for Shelf-Life Extension 53<br /><i>James T. C. Yuan</i></p> <p>Chapter 5. Packaging for High-Pressure Processing, Irradiation, and Pulsed Electric Field Processing 67<br /><i>Seacheol Min and Q. Howard Zhang</i></p> <p>Chapter 6. Packaging for Foods Treated by Ionizing Radiation 87<br /><i>Vanee Komolprasert</i></p> <p>Chapter 7. Radio Frequency Identification Systems for Packaged Foods 117<br /><i>Jung H. Han, Arnold W. Hydamaka, and Yicheng Zong</i></p> <p>Chapter 8. Consumer Choice: Responses to New Packaging Technologies 139<br /><i>Kevin C. Spencer and Joan C. Junkus</i></p> <p>Chapter 9. European Standpoint to Active Packaging—Legislation, Authorization, and Compliance Testing 187<br /><i>W. D. van Dongen, A. R. de Jong, and M. A. H. Rijk</i></p> <p>Chapter 10. Packaging for Nonthermal Food Processing: Future 213<br /><i>Jung H. Han</i></p> <p>Index 227</p>

"Han introduces the book and some of the topics in the first chapter and gives a good overview of the topics covered...this book is well presented and can lead the reader into some interesting topics for further investigation or just provide some background to a wide range of topics in the areas of packaging of nonthermal processed foods" <br /> <p><b>FS&T Vol 21, Issue 3</b></p>

<b>Dr. Jung H. Han</b> 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 <i>Journal of Food Science </i>and an editorial board member of <i>Food Research International</i>. Dr. Han has served as Secretary, Chair-elect and Chair of the Food Packaging Division of IFT. He is editor of <i>Innovations in Food Packaging.</i>

A 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. <p><i>Packaging for Nonthermal Processing of Food</i> 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. <i>Packaging for Nonthermal Processing of Food</i> 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.</p>

"Han introduces the book and some of the topics in the first chapter and gives a good overview of the topics covered...this book is well presented and can lead the reader into some interesting topics for further investigation or just provide some background to a wide range of topics in the areas of packaging of nonthermal processed foods" <br /> <p><b>FS&T Vol 21, Issue 3</b></p>

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