Handbook of food bioengineering edited by Alexandru Mihai Grumezescu Alina Maria Holban ; Volume 9: Food packaging and preservation Basic and applied concepts of edible packaging for foods Jorge A. Aguirre Joya Miguel A. De Leon Zapata Olga B. Alvarez Perez Cristian Torres Leon Diana E. Nieto Oropeza Janeth M. Ventura Sobrevilla Miguel A. Aguilar Xochitl Ruelas Chacon Romeo Rojas Maria Elena Ramos Aguinaga Cristobal N. Aguilar New food packaging systems Rui M.S. Cruz Vera Alves Igor Khmelinskii Margarida C. Viera Active food packaging from botanical animal bacterial and synthetic sources Fernanda V. Leimann Odinei H. Goncalves Lyssa S. Sakanaka Alexandre S.B.Azevedo Mirela V. Lima Filomena Barreiro Marianne A. Shirai Powerful solution to mitigate the temperature variation effect : development of novel superinsulating materials Safoura Ahmadzadeh Ali Nasirpour Javad Keramat Stephane Desobry Report on edible films and coatings Joslin Menezes K.A. Athmaselvi Antioxidant polymers for food packaging Giuseppe Cirillo Manuela Curcio Tania Spataro Nevio Picci Donatella Restuccia Francesca Lemma Umile G. Spizzirri Polysaccharide nanobased packaging materials for food application Aungkana Orsuwan Rungsinee Sothornvit Bio bases nanocomposites for food packaging and their effect in food quality and safety Oscar L. Ramos Ricardo N. Pereira Miguel A. Cerqueira Joana R. Martins Jose A. Teixeira F. Xavier Malcata Antonio A. Vicente Biodegradable films : an alternative food packaging Meritaine da Rocha Michele M. de Souza Carlos Prentice. Recent trends in active smart and intelligent packaging for food products Gargi Ghoshal. New materials for the aging of wines and beverages : evaluation and comparison Ignacio Nevares Maria del Alamo Sanza Natural antimicrobial agents for food biopreservation Mohd Yusuf Dairy whey protein based edible films and coating for food preservation Prospero Di Pierro Loredana Mariniello Valeria L. Giosafatto Marilena Esposito Mohammed Sabbah Raffaele Porta Polymers for modified atmosphere packaging applications Behjat Tajeddin Bahareh Ahmadi Farahnaz Sohrab Hossein Ahmadi Chenarbon Using laccases for food preservation Frederic Debaste Sigrid Flahaut Michel Penninckx George Songulashvili. Food Packaging and Preservation Volume 9 in the Handbook of Food Bioengineering series explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one stop shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.