Innovations in Food Packaging book cover

Innovations in Food Packaging

Packaging performs a number of functions in the containment, protection, shipment and selling of goods. Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products.

Audience
Specialists in the food packaging industries, scientists involved in shelf-life and food safety, advanced food science students at universities

Hardbound, 503 Pages

Published: July 2005

Imprint: Academic Press

ISBN: 978-0-12-311632-1

Reviews

  • "At a list price of $135, the book is a steal, a fraction of the cost to attend one food science or food packaging conference. It will yield much food for thought that you can keep shelved nearby and reference as needed. For food packaging science, this book is a smorgasbord that will keep you content with its detailed content." - Rick Lingle for PACKAGING WORLD (2006)

Contents

  • TheoryNew technologies in food packaging: overview Gas and solute permeation: theory and modeling Migration of food and packaging Quality of packaged Active food packagingIntroduction to active food packaging technologies Antimicrobial packaging Packaging containing natural antimicrobial agents Oxygen scavenging packaging Volatile plant extracts against pathogens on packaged foods Commercial use of oxygen scavenging Intelligent packaging and information Intelligent packaging for food preservation Packaging system containing ozone and chlorine dioxide Aroma release and odor removing system Modified atmosphere packagingIntroduction to modified atmosphere packaging Prediction of gas composition and quality for fruits and vegetables in MAP system Packaging strategies for fruits and vegetables MAP and quality of fresh chilled meats Centralized packaging of fresh meats Edible films and coatingsEdible films and coatings: principles and advantages Agripolymers for edible and biodegradable films Scientific requirements for commercial use of edible coatings on foods Edible coatings on agricultural produces Edible films and coatings from plant-origin proteins Edible films and coatings from animal-origin proteins Emulsion and bi-layer edible films Plasticizers in edible films and coatings Edible films and coatings from starches Edible films and coatings from non-starch polysaccharides Lipid-based edible films and coatings

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