Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). This volume presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. The book examines gases and machinery for MAP, safety and quality control, and applications in foods of plant and animal origin. It also reviews new trends in AP, consumer behavior, sensory analysis, and relevant legislation

Principles, Materials, Gases, and Machinery for MAP. Principles of MAP and Definitions of MAP, CA, and AP. Materials (Films), Gases, and Machinery (Techniques) for MAP. Safety and Quality Control of MAP Produces. Safety and Quality Control of Modified Atmosphere Packaging Products. Applications of MAP in Foods of Animal Origin. Fish and Seafood. Fresh and Processed Meat and Meat Products. Poultry. Milk and Dairy Products. Applications of MAP in Foods of Plant Origin. Cereals. Minimally Processed Vegetables. Fruits. Implementation of Modified Atmosphere Packaging in the Shelf-Life Extension of Bakery Products. Other Applications of MAP. Ready-to-Eat Foods. Miscellaneous Foods (Coffee, Tea, Beer, Snacks). Active Packaging and Its New Trends. Active and Intelligent Packaging. Adaptations of Food Packaging Trends via Nanotechnology. Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products. Consumer Behavior/Sensory Analysis and Legislation. Sensory Analysis and Consumer Search of MAP Acceptability. EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods. Conclusions and New Trends. Index.