Innovations in food packaging
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Amsterdam ; London :
Elsevier Academic ,
c2005
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| Series: | Food science and technology international series
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| Subjects: |
Table of Contents:
- Ch.1. New technologies in food packaging: overview.
- Ch.2. Mass transfer of gas and solute through packaging materials
- Ch.3. Quality of packaged foods
- Ch.4.Surface chemistry of food, packaging and biopolymer materials
- Ch.5. introduction to active food packaging technologies
- Ch.6. Antimicrobial packaging systems
- Ch.7. Packaging containing natural antimicrobial or antioxidative agents
- Ch.8. Oxygen-scavenging packaging
- Ch.9. Intelligent packaging
- Ch.10. Introduction to modified atmosphere packaging
- Ch.11. Internal modified atmospheres of coated fresh fruits and vegetables: understanding relative humidity effects
- Ch.12. Modified atmosphere packaging of ready-to-eat foods
- Ch.13. Preservative packaging for fresh meats, poultry and fin fish
- Ch.14. Centralized packaging systems for meats
- Ch.15. Edible films and coatings: a review
- Ch.16. Agro-polymers for edible and biodegradable films: review of agricultural polymetric materials, physical and mechanical characteristics
- Ch.17. Edible films and coating from plant origin proteins
- Ch.18. Edible films and coatings from animal-origin proteins
- Ch.19. Edible films anc coatings from starches
- Ch.20. Edible films and coatings from non-starch polysaccharides
- Ch.21. Lipid-based edible films and coatings
- Ch.22. Emulsion and bi-layer edible films
- Ch.23. Plasticizers in edible films and coatings
- Ch.24. Sensory quality of foods associated with edible film and coating systems and shelf-life extension
- Ch.25. Commercial uses of active food packaging and modified atmosphere packaging systems
- Ch.26. US Food and Drug Administration approach to regulating intelligent and active packaging components
- Ch.27. Packaging for non-thermal food processing.