Key Features
Covers four major food packaging topics:
* Theories in food packaging
* Active packaging
* Modified atmosphere packaging
* Edible films and coatings
Description
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.
Readership
Specialists in the food packaging industries, scientists involved in shelf-life and food safety, advanced food science students at universities
Innovations in Food Packaging, 1st Edition
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
Quotes and 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)
