Emerging Food Packaging Technologies (häftad)
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Format
Häftad (Paperback)
Språk
Engelska
Antal sidor
512
Utgivningsdatum
2016-08-19
Förlag
Woodhead Publishing
Medarbetare
Lee, Dong Sun
Illustrationer
black & white illustrations
Dimensioner
234 x 156 x 26 mm
Vikt
713 g
Antal komponenter
1
Komponenter
49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam
ISSN
2042-8049
ISBN
9780081016398

Emerging Food Packaging Technologies

Principles and Practice

av Kit L Yam
Häftad,  Engelska, 2016-08-19
2627
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The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area.
  • Reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability
  • Considers intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality
  • Examines developments in packaging materials, nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging and the safety of plastics as food packaging materials
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"Overall, the book provides a wide range of information." --International Journal of Dairy Technology

Övrig information

Kit L. Yam is a Professor in Department of Food Science at Rutgers University. Dong Sun Lee is a Professor at the Department of Food Science and Biotechnology at Kyungnam University, South Korea. Both are noted for their research on food packaging.

Innehållsförteckning

Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Chapter 1: Emerging food packaging technologies: an overview Abstract: 1.1 Introduction 1.2 Driving forces for innovations in food packaging 1.3 Emerging technologies to improve the sustainability of the food supply system 1.4 Tables for evaluating emerging food packaging technologies Part I: Developments in active packaging Chapter 2: Controlled release food and beverage packaging Abstract: 2.1 Introduction 2.2 Useful terms for controlled release packaging (CRP) 2.3 Scientific evidence to support controlled release packaging (CRP) 2.4 Conceptual framework 2.5 Process variables 2.6 Structure variables 2.7 Property variables 2.8 Food variables 2.9 Target release rate 2.10 Potential food applications Chapter 3: Active antimicrobial food and beverage packaging Abstract: 3.1 Introduction 3.2 Antimicrobial agents 3.3 Active packaging manufacture and application 3.4 Measurement of antimicrobial activity 3.5 Future trends 3.6 Sources of further information and advice 3.7 Acknowledgements Chapter 4: Active nanocomposites for food and beverage packaging Abstract: 4.1 Introduction 4.2 Free radical scavenging nanocomposites 4.3 Oxygen scavenging nanocomposites 4.4 Antimicrobial nanocomposites 4.5 Future trends Chapter 5: Edible chitosan coatings for fresh and minimally processed foods Abstract: 5.1 Introduction 5.2 Antimicrobial activity of chitosan 5.3 Antioxidant properties of chitosan 5.4 Emulsification properties of chitosan 5.5 Characterization of chitosan-based film-forming dispersions 5.6 Physicochemical characteristics of chitosan-based coatings 5.7 Antimicrobial activity of chitosan-based coatings 5.8 Application of chitosan coatings to fresh and minimally processed foods 5.9 Future trends 5.10 Acknowledgements Chapter 6: Flavor-release food and beverage packaging Abstract: 6.1 Introduction 6.2 Mechanism of flavor release from package to food 6.3 Impact of diffusion in the packaging material on flavor release kinetics 6.4 Practical applications and commercial examples 6.5 Safety issues Chapter 7: Emerging packaging technologies for fresh produce Abstract: 7.1 Introduction 7.2 Modified atmosphere packaging (MAP) 7.3 Active packaging 7.4 Antimicrobial packaging 7.5 Edible coatings 7.6 Combining different technologies 7.7 Conclusion and future trends Part II: Intelligent packaging and the consumer/packaging interface Chapter 8: Intelligent packaging to enhance food safety and quality Abstract: 8.1 Introduction 8.2 Basic concepts of intelligent packaging (IP) 8.3 Smart package devices 8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity 8.5 A conceptual framework for an intelligent decision support system 8.6 Conclusions Chapter 9: Radio-frequency identifiction (RFID) for food and beverage packaging applications Abstract: 9.1 Introduction 9.2 Principles of radio-frequency identification (RFID) 9.3 Applications of radio-frequency identification (RFID) in food and beverage packaging 9.4 Future trends 9.5 Conclusions 9.6 Sources of further information and advice Chapter 10: Advances in freshness and safety indicators in food and beverage packaging Abstract: 10.1 Introduction 10.2 Principles of freshness and safety indicators in food and beverage packaging 10.3 Current technologies and their limitations 10.4 Recent advances in freshness and safety indicators and their potential applications in food and beverage packaging 10.5 Future trends 10.6 Sources of further information and advice 10.7 Acknowledgement Chapter 11: Improving the consumer/packaging interface: smart packaging for enhanced convenience, functionality and communication Abstract: 11.1 Introduction 11.2 Improved convenience, openability and functionali

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