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Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process.
This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information.
This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.
Covers four major food packaging topics:
* Theories in food packaging
* Active packaging
* Modified atmosphere packaging
* Edible films and coatings
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Covers new technology in new and advanced areas of food packagingAbout the Author:
Edited by Jung H. Han
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Book Description Academic Press is an imprint of Elsevier, 2017. Hardcover. Condition: New. Dust Jacket Condition: New. 2nd Edition. Contents: Preface. I. Fundamental theories regarding the physical and chemical background and quality preservation of foods: 1. New technologies in food packaging overview/Jung H. Han. 2. Mass transfer of gas and solute through packaging materials/Jung H. Han and Martin G. Scanlon. 3. Quality of packaged foods/Rakesh K. Singh and Nepal Singh. 4. Surface chemistry of food packaging and biopolymer materials/Jung H. Han, Yachuan Zhang and Roberto A. Buffo. II. Active packaging research and development: 5. Introduction to active food packaging technologies/Michael L. Rooney. 6. Antimicrobial packaging systems/Jung. H. Han. 7. Packaging containing natural antimicrobial or antioxidative agents/Dong Sun Lee. 8. Oxygen scavenging packaging/Michael L. Rooney. 9. Intelligent packaging/Jung H. Han, Colin H.L. Ho and Evangelina T. Rodrigues. III. Modified atmosphere packaging of fresh produce meats and ready to eat products: 10. Introduction to modified atmosphere packaging/John D. Floros and Konstantinos I. Matsos. 11. Internal modified atmospheres of coated fresh fruits and vegetables: understanding relative humidity effects/Luis Cisneros Zevallos and John M. Krochta. 12. Modified atmosphere packaging of ready to eat foods/Kevin C. Spencer. 13. Preservative packaging for fresh meats poultry and fin fish/Alexander O. Gill and Colin O. Gill. 14. Centralized packaging systems for meats/Roberto A. Buffo ad Richard A. Holley. IV. Edible and biodegradable coating and films: 15. Edible films and coatings : a review/Jung H. Han and Aristippos Gennadios. 16. Agro-polymers for edible and biodegradable films: review of agricultural polymeric materials physical and mechanical characteristics/Stephane Guilbert and Nathalie Gontard. 17. Edible films and coatings from plant origin proteins/Roberto A. Buffo and Jung H. Han. 18. Edible films and coatings from animal origin proteins/Monique Lacroix and Kay Cooksey. 19. Edible films and coatings from starches/Zhiqiang Liu. 20. Edible films and coatings from non-starch polysaccharides/Monique Lacroix and Canh Le Tien. 21. Lipid based edible films and coatings/Jong Whan Rhim and Thomas H. Shellhammer. 22. Emulsion and bi-layer edible films/Maria B. Perez Gago and John M. Krochta. 23. Plasticizers in edible films and coatings/Rungsinee Sothornvit and John M. Krochta. 24. Sensory quality of foods associated with edible film and coating systems and shelf-life extension/Yanyun Zhao and Mina McDaniel. V. Commercial aspects of new packaging technologies: 25. Commercial uses of active food packaging and modified atmosphere packaging systems/Aaron L. Brody. 26. US food and drug administration approach to regulating intelligent and active packaging components/Yoon S. Song and Mark A. Hepp. 27. Packaging for non-thermal food processing/Seacheol Min and Q. Howard Zhang. Index. Historically the purpose of food packaging was simply to contain foods, protect foods from the environment and aid in food preservation. However current innovative active food packaging systems ensure better protection of foods as well as efficient quality preservation and enhanced safety. Active packaging also provides enhanced opportunities for sharing information with consumers, improved convenience and minimized waste disposal. This book offers comprehensive coverage of the topic of active packaging and its various functional attributes far beyond the simple functions of containment and protection. Contents: Preface. I. Fundamental theories regarding the physical and chemical background and quality preservation of foods: 1. New technologies in food packaging overview/Jung H. Han. 2. Mass transfer of gas and solute through packaging materials/Jung H. Han and Martin G. Scanlon. 3. Quality of packaged foods/Rakesh K. Singh and Nepal Singh. 4. Surface chemistry of food packaging and biopolymer materials/Jung H. Han, Yachuan Zhang and Roberto A. Buffo. II. Active packaging research and development: 5. Introduction to active food packaging technol. Seller Inventory # 110677