Innovations in Food Packaging (eBook, ePUB)

Redaktion: Han, Jung H.

• Format: ePub

Produktbeschreibung

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

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 624
• Erscheinungstermin: 3. Oktober 2013
• Englisch
• ISBN-13: 9780123948359
• Artikelnr.: 40006713

Inhaltsangabe

Part 1: Physical chemistry fundamentals for food packaging 1. Food
packaging technologies and innovations: review 2. General characteristics
of packaging materials 3. Mass transfer through packaging materials 4.
Surface chemistry for foods and packaging materials 5. Plasticization and
polymer morphology
Part 2: Active and intelligent packaging 6. Active packaging review 7.
Antioxidative packaging system 8. Antimicrobial packaging system 9.
Intelligent packaging for foods and agri-foods products
Part 3: Edible coating and films 10. Edible coatings review 11. Processes
and applications for edible coating/film materials from agropolymers 12.
Edible coating and film materials: proteins 13. Edible coating and fil
materials: carbohydrates 14. Edible coating and film materials: lipids and
lipid emulsions
Part 4: Biopolymer Packaging 15. Bio-plastics: chemistry and physics 16.
Utilization of biopolymers for packaging industry 17. Thermoplastic starch
18. Composite materials with nano-particles
Part 5: Commercial food packaging innovations 19. Modified atmosphere
packaging for fruits and vegetables 20. Modified atmosphere packaging for
meats, poultry and fish 21. Modified atmosphere packaging for ready-to-eat
products 22. Microwavable packaging 23. Packaging for non-thermal
processing 24. Eco-design for packaging innovations 25. New packaging
technologies and materials for fast-moving consumer products