Emerging Food Packaging Technologies Principles And Practice - Yam, K. L. (Elsevier Science, 2012)
9 Radio-frequency identifiction (RFID) for food and beverage packaging applications
Cover; Emerging food packaging technologies: Principles and practice; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Emerging food packaging technologies: an overview; 1.1 Introduction; 1.2 Driving forces for innovations in food packaging; 1.3 Emerging technologies to improve the sustainability of the food supply system; 1.4 Tables for evaluating emerging food packaging technologies; 1.5 References; Part I Developments in active packaging; 2 Controlled release food and beverage packaging; 2.1 Introduction
2.2 Useful terms for controlled release packaging (CRP)2.3 Scientific evidence to support controlled release packaging (CRP); 2.4 Conceptual framework; 2.5 Process variables; 2.6 Structure variables; 2.7 Property variables; 2.8 Food variables; 2.9 Target release rate; 2.10 Potential food applications; 2.11 References; 3 Active antimicrobial food and beverage packaging; 3.1 Introduction; 3.2 Antimicrobial agents; 3.3 Active packaging manufacture and application; 3.4 Measurement of antimicrobial activity; 3.5 Future trends; 3.6 Sources of further information and advice; 3.7 Acknowledgements
3.8 References4 Active nanocomposites for food and beverage packaging; 4.1 Introduction; 4.2 Free radical scavenging nanocomposites; 4.3 Oxygen scavenging nanocomposites; 4.4 Antimicrobial nanocomposites; 4.5 Future trends; 4.6 References; 5 Edible chitosan coatings for fresh and minimally processed foods; 5.1 Introduction; 5.2 Antimicrobial activity of chitosan; 5.3 Antioxidant properties of chitosan; 5.4 Emulsification properties of chitosan; 5.5 Characterization of chitosan-based film-forming dispersions; 5.6 Physicochemical characteristics of chitosan-based coatings
5.7 Antimicrobial activity of chitosan-based coatings5.8 Application of chitosan coatings to fresh and minimally processed foods; 5.9 Future trends; 5.10 Acknowledgements; 5.11 References; 6 Flavor-release food and beverage packaging; 6.1 Introduction; 6.2 Mechanism of flavor release from package to food; 6.3 Impact of diffusion in the packaging material on flavor release kinetics; 6.4 Practical applications and commercial examples; 6.5 Safety issues; 6.6 References; 7 Emerging packaging technologies for fresh produce; 7.1 Introduction; 7.2 Modified atmosphere packaging (MAP)