Description
Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and antioxidants must be incorporated into the packaging system; these active agents function by enhancing the stability of the product to a greater extent. Implementing an active packaging system ensures the safety and quality aspects of packaged foods so that consumers may use the products without worry.
Active Packaging for Various Food Applications addresses the significance of active packaging for enhancing the quality and safety of various packaged foods. This book discusses extending the shelf life of various food products by incorporating various active packaging systems. It also addresses bioactive materials used for packing food products and applications of nanomaterials in an active packaging system.
Key Features:
- Describes the uses of active packaging materials for various food processing industries like dairy, cereals, fruits and vegetables, meat, etc.
- Explains the application of biosensors for the detection of spoilage of active packed food products
- Discusses the importance of active packaging techniques for retaining antioxidants and micro as well as macronutrients
- Highlights the importance of active packaging of foods and its advantages
This book is a great source for academicians, scientists, research scholars, and food industry personnel because it sheds light on the recent techniques used in active packaging systems for enhancing quality aspects.
Table of Contents
Introduction and Basic Concept of Active Packaging of Foods. Commercial Application of Active Packaging in Food Industries. Active Packaging for Retention of Texture. Bioactive Packaging for Shelf Stability Enhancement of Foods. Nano Active Packaging for Quality Enhancement. Biosensors for Quality Detection of Active Packed Food Products. Quality Enhancement of Active Packed Fresh Produce. Active Packing for Retention of Nutrients and Antioxidants. Active Packaging Applications for Hygroscopic Foods. Flavor & Color Retention by Active Packaging Techniques. Organoleptic Acceptability of Active Packed Food Products. Safety and Regulatory Aspects of Active Packed Food Products.
