- Provides an authoritative and comprehensive review of the key trends of food packaging
- Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation
- Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes
Table of Contents
- Part 1 Types and roles of active and intelligent packaging: Active and intelligent packaging: An introduction; Oxygen, ethylene and other scavengers; Antimicrobial food packaging; Non-migratory bioactive polymers (NMBP) in food packaging; Time-temperature indicators (TTIs); The use of freshness indicators in packaging; Packaging-flavour interactions; Moisture regulation. Part 2 Developments in modified atmosphere packaging (MAP): Novel MAP applications for fresh-prepared produce; MAP, product safety and nutritional quality; Reducing pathogen risks in MAP-prepared produce; Detecting leaks in modified atmosphere packaging; Combining MAP with other preservation techniques; Integrating MAP with new germicidal techniques; Improving MAP through conceptual models. Part 3 Novel packaging and particular products: Active packaging in practice: Meat; fish; Active packaging and colour control: The case of meat; The case of fruit and vegetables. Part 4 General issues: Optimizing packaging; Legislative issues relating to active and intelligent packaging; Recycling packaging materials; Green plastics for food packaging; Integrating intelligent packaging, storage and distribution; Testing consumer responses to new packaging concepts; MAP performance under dynamic temperature conditions.
- No. of pages: 400
- Language: English
- Copyright: © Woodhead Publishing 2003
- Published: June 10, 2003
- Imprint: Woodhead Publishing
- eBook ISBN: 9781855737020
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