Description
This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and biodegradability are also discussed, in addition to newly discovered processing and preservation techniques, most notably modified atmosphere packaging (MAP) and active packaging (AP).
Table of Contents
State of the Art
Martin Masuelli & Marisa Zanon
Edible Active Packaging for Food Application: Materials and Technology
Mengxing Li and Ran Ye
Active Bio-Packaging in the Food Industry
Ricardo Stefani
Antimicrobial Active Packaging
Cintia B. Contreras, German Charles, Ricardo Toselli and Miriam C. Strumia
Transport Phenomena in Biodegradable and Edible Films
Tomy J. Gutiérrez and Kelvia Álvarez
Formulation, Properties and Performance of Edible Films and Coatings from Marine Sources in Vegetable and Fruits
Armida Rodríguez-Félix, Tomás J. Madera-Santana and Yolanda Freile-Pelegrín
Agroindustrial Biomass: Potential Materials for Production of Biopolymeric Films
Delia R. Tapia-Blácido, Bianca C. Maniglia, Milena Martelli-Tosi and Vinícius F. Passos
Vegetable Nanocellulose in Food Packaging
C. Gómez H, A. Serpa, J. Velásquez-Cock, C. Castro, B. Gómez H, L. Vélez, P. Gañán and R. Zuluaga
Xylan Polysaccharide Fabricated into Biopackaging Films
Xiaofeng Chen, Junli Ren, Chuanfu Liu, Feng Peng and Runcang Sun
Reactive Extrusion for the Production of Starch-Based Biopackaging
Tomy J. Gutiérrez, M. Paula Guarás and Vera A. Alvarez
Polyhydroxyalkanoates - A Prospective Food Packaging Material: Overview of the State of the Art, Recent Developments and Potentials
Katrin Jammernegg, Franz Stelzer and Stefan Spirk
Active Biopackaging Based on Proteins
Mariana Pereda, María R. Ansorena and Norma E. Marcovich
