Innovations in Food Packaging

Inbunden, Engelska, 2013

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Beskrivning

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.

Over 60% updated content - including nine completely new chapters - with the latest developments in technology, processes and materials
Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Produktinformation

Utgivningsdatum:2013-10-24
Mått:191 x 235 x 33 mm
Vikt:1 420 g
Format:Inbunden
Språk:Engelska
Antal sidor:624
Upplaga:2
Förlag:Elsevier Science
ISBN:9780123946010

Utforska kategorier

Recensioner i media

"This is a snapshot of the current state-of-the-art technologies and concepts in the field, written by a team of international food and packaging scientists. Physical chemistry fundamentals are briefly introduced in the first part of the book, and further sections describe specific breakthrough technologies; active and intelligent packaging, edible coating and biopolymers and films… Discussion throughout is rigorous and…quite interesting even to a layman." --ProtoView.com, February 2014"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 and Technology Newsletter, July 2013

Innehållsförteckning

Part 1: Physical chemistry fundamentals for food packaging1. Food packaging technologies and innovations: review2. General characteristics of packaging materials3. Mass transfer through packaging materials4. Surface chemistry for foods and packaging materials5. Plasticization and polymer morphology Part 2: Active and intelligent packaging6. Active packaging review7. Antioxidative packaging system8. Antimicrobial packaging system9. Intelligent packaging for foods and agri-foods productsPart 3: Edible coating and films10. Edible coatings review11. Processes and applications for edible coating/film materials from agropolymers12. Edible coating and film materials: proteins13. Edible coating and fil materials: carbohydrates14. Edible coating and film materials: lipids and lipid emulsionsPart 4: Biopolymer Packaging15. Bio-plastics: chemistry and physics16. Utilization of biopolymers for packaging industry17. Thermoplastic starch18. Composite materials with nano-particles Part 5: Commercial food packaging innovations 19. Modified atmosphere packaging for fruits and vegetables20. Modified atmosphere packaging for meats, poultry and fish21. Modified atmosphere packaging for ready-to-eat products22. Microwavable packaging23. Packaging for non-thermal processing24. Eco-design for packaging innovations25. New packaging technologies and materials for fast-moving consumer products