chapter 1 Water Activity and Plasticization -- chapter 2 Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables -- chapter 3 Irradiation -- chapter 4 Packaging Considerations -- chapter 5 Controlled and Modified Atmosphere Storage -- chapter 6 Antioxidants and Shelf Life of Foods -- chapter 7 Food Emulsifiers and Stabilizers -- chapter 8 Effects of Sulfur Dioxide on Food Quality -- chapter 9 The Effect of Oxidative Enzymes in Foods / chapter 10 Biotechnology to Improve Shelf Life and Quality Traits of Foods