Emerging Food Packaging Technologies

Principles and Practice
Herausgegeben:Yam, Kit L; Lee, Dong Sun

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlag: Elsevier Science & Technology / Woodhead Publishing
• Artikelnr. des Verlages: C2013-0-17404-1
• Englisch
• Abmessung: 233mm x 155mm x 234mm
• Gewicht: 868g
• ISBN-13: 9780081016398
• Artikelnr.: 45327020

Autorenporträt

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.

Inhaltsangabe

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 limitatio

Rezensionen

"Overall, the book provides a wide range of information." --International Journal of Dairy Technology