Innovations in food packaging /

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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 o...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Han, Jung H.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego, Calif. : Oxford : Elsevier Academic ; Elsevier Science [distributor], ©2005.
Colección:Food science and technology international series.
Temas:
Food > Packaging.
Food > Packaging > Technological innovations.
Aliments > Conditionnement.
Aliments > Conditionnement > Innovations.
TECHNOLOGY & ENGINEERING > Food Science.
Emballage.
Technologie alimentaire.
Innovations technologiques.
Food > Packaging
Food > Packaging > Technological innovations
Verpakking.
Levensmiddelen.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Theory
  • New technologies in food packaging: overview
  • Gas and solute permeation: theory and modeling
  • Migration of food and packaging
  • Quality of packaged
  • Active food packaging
  • Introduction 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 packaging
  • Introduction 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 coatings
  • Edible 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.

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