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Modified atmosphere and active packaging technologies /
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Mod...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
2012.
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| Colección: | Contemporary food engineering.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Chapter 1. Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2. Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3. Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4. Fish and Seafood; Chapter 5. Fresh and Processed Meat and Meat Products; Chapter 6. Poultry; Chapter 7. Milk and Dairy Products; Chapter 8. Cereals; Chapter 9. Minimally Processed Vegetables; Chapter 10. Fruits; Chapter 11. Bakery Products; Chapter 12. Ready-to-Eat Foods.
- Chapter 13. Miscellaneous Foods (Coffee, Tea, Beer, Snacks)
- Chapter 14. Active and Intelligent Packaging; Chapter 15. Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16. Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17. Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18. EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19. Conclusions and New Trends.