Based on thousands of citations from peer-reviewed trade commercial and patent literature and interviews with those who have worked in the laboratory in pilot plants and in production Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial including oxygen scavenging moisture control ethylene removal from fresh food antimicrobials odor removal and aroma emission. In addition it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation. Language: English