When the bag-in-box concept is applied to dry products, it generally involves a bag inside a folding carton (see Cartons, Folding).

The aroma of a food product is the whole of the volatile compounds that may be perceived by the olfactory system at extremely low levels, which implies that a reduced loss or sorption (adsorption and/or absorption) will be detected by the consumer (1).

This section is to introduce the currently available predictive microbiology models, such as microbial growth, inactivation, survival, and others, to food applications including packaging.

In the past, the functions of packaging had been limited to the roles of containment, protection of its content from environmental effects, consumer convenience, and communication of the product information.