Innovations in Food Packaging book cover

Innovations in Food Packaging

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design.

Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged.

This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.

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

Hardbound, 624 Pages

Published: October 2013

Imprint: Academic Press

ISBN: 978-0-12-394601-0

Reviews

  • "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."--European Federation of Food Science & Technology Newsletter, July 2013


Contents

  • Theory
    New technologies in food packaging: overview
    Gas and solute permeation: theory and modeling
    Migration of food and packaging
    Quality of packaged
    Active food packaging
    Introduction 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 packaging
    Introduction 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 coatings
    Edible 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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