BOOKS
IFT Press Book Explores Modified Atmosphere Packaging
Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. A new IFT Press book, Modified Atmosphere Packaging of Foods (ISBN: 978-1-119-53076-3), delves into the essential scientific principles underlying this technology and provides a thorough and practical explanation of all aspects of MAP.

Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes:
Detailed guidance on all aspects of MAP—from its scientific background to its practical application
Information on how specific MAP products may be developed according to their particular engineering principles
Coverage of the related active and intelligent packaging techniques
Discussion of relevant food safety issues and regulations
Packed with information that is vital for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods, edited by Dong Sun Lee, is an essential text for those working to improve the quality and shelf life of the food we eat. Using discussions of critical principles, key ideas, and recent developments, along with typical applications, knowledge is presented in a connected series of chapters, with an emphasis on engineering principles to explain underlying concepts.
IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. IFT members receive a 35% discount on IFT Press books when ordered from the IFT website. Simply visit ift.org/news-and-publications/ift-press-books for more information. Manuscript proposals may be sent to Rebecca Ralf at rralf@wiley.com (+44 1243 770248).
Books Received
Probiotics and Prebiotics in Foods by Adriano Gomes da Cruz, C. Senaka Ranadheera, Filomena Nazzaro, and Amir Mortazavian (ISBN: 978-0-128-19662-5). Academic Press/Elsevier.
Sustainable Food Processing and Engineering Challenges by Charis Galanakis (ISBN: 978-0-128-22714-5). Academic Press/Elsevier.
Nutraceuticals, 2nd Edition by Ramesh Gupta, Rajiv Lall, and Ajay Srivastava (ISBN: 978-0-128-21038-3). Academic Press/Elsevier.
Food Fraud by Rosalee Hellberg, Karen Everstine, and Steven Sklare (ISBN: 978-0-128-17242-1). Academic Press/Elsevier.
Authors
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Food Technology Staff
Categories
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Food Sciences
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Modified Controlled Atmosphere Packaging
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Food Technology Magazine
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Food Processing and Technologies