Innovations in food packaging
| Corporate Authors: | , |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
San Diego, Calif. : Oxford :
Elsevier Academic ; Elsevier Science [distributor],
c2005.
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| Subjects: |
Table of Contents:
- 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.