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Full Description
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.
Contents
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
