Emerging Food Packaging Technologies :: Principles And Practice.
The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and de...
Gespeichert in:
| 1. Verfasser: | |
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| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Burlington :
Elsevier Science,
2012.
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| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. |
| Beschreibung: | 9 Radio-frequency identifiction (RFID) for food and beverage packaging applications. |
| Beschreibung: | 1 online resource (513 pages) |
| ISBN: | 9780857095664 0857095668 |
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| 505 | 0 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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). | |
| 505 | 8 | |a 7.3 Active packaging7.4 Antimicrobial packaging; 7.5 Edible coatings; 7.6 Combining different technologies; 7.7 Conclusion and future trends; 7.8 References; Part II Intelligent packaging and the consumer/packaging interface; 8 Intelligent packaging to enhance food safety and quality; 8.1 Introduction; 8.2 Basic concepts of intelligent packaging (IP); 8.3 Smart package devices; 8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity; 8.5 A conceptual framework for an intelligent decision support system; 8.6 Conclusions; 8.7 References. | |
| 500 | |a 9 Radio-frequency identifiction (RFID) for food and beverage packaging applications. | ||
| 520 | |a The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. | ||
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| 700 | 1 | |a Lee, D. S. | |
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| 776 | 0 | 8 | |i Print version: |a Yam, K L. |t Emerging Food Packaging Technologies : Principles And Practice. |d Burlington : Elsevier Science, ©2012 |z 9781845698096 |
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| contents | 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). 7.3 Active packaging7.4 Antimicrobial packaging; 7.5 Edible coatings; 7.6 Combining different technologies; 7.7 Conclusion and future trends; 7.8 References; Part II Intelligent packaging and the consumer/packaging interface; 8 Intelligent packaging to enhance food safety and quality; 8.1 Introduction; 8.2 Basic concepts of intelligent packaging (IP); 8.3 Smart package devices; 8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity; 8.5 A conceptual framework for an intelligent decision support system; 8.6 Conclusions; 8.7 References. |
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| id | ZDB-4-EBU-ocn866858377 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-16T15:03:58Z |
| institution | BVB |
| isbn | 9780857095664 0857095668 |
| language | English |
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| series2 | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| spelling | Yam, K. L. Emerging Food Packaging Technologies : Principles And Practice. Burlington : Elsevier Science, 2012. 1 online resource (513 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Woodhead Publishing Series in Food Science, Technology and Nutrition Print version record. 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). 7.3 Active packaging7.4 Antimicrobial packaging; 7.5 Edible coatings; 7.6 Combining different technologies; 7.7 Conclusion and future trends; 7.8 References; Part II Intelligent packaging and the consumer/packaging interface; 8 Intelligent packaging to enhance food safety and quality; 8.1 Introduction; 8.2 Basic concepts of intelligent packaging (IP); 8.3 Smart package devices; 8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity; 8.5 A conceptual framework for an intelligent decision support system; 8.6 Conclusions; 8.7 References. 9 Radio-frequency identifiction (RFID) for food and beverage packaging applications. The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability. Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Food Packaging. http://id.loc.gov/authorities/subjects/sh85050207 Aliments Conditionnement. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Packaging fast Lee, D. S. has work: Emerging food packaging technologies (Text) https://id.oclc.org/worldcat/entity/E39PCFXrhTrh4k6PJTHRP6CWWC https://id.oclc.org/worldcat/ontology/hasWork Print version: Yam, K L. Emerging Food Packaging Technologies : Principles And Practice. Burlington : Elsevier Science, ©2012 9781845698096 Woodhead Publishing in food science, technology, and nutrition. http://id.loc.gov/authorities/names/no2006063295 FWS01 ZDB-4-EBU FWS_PDA_EBU https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=679512 Volltext |
| spellingShingle | Yam, K. L. Emerging Food Packaging Technologies : Principles And Practice. Woodhead Publishing in food science, technology, and nutrition. 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). 7.3 Active packaging7.4 Antimicrobial packaging; 7.5 Edible coatings; 7.6 Combining different technologies; 7.7 Conclusion and future trends; 7.8 References; Part II Intelligent packaging and the consumer/packaging interface; 8 Intelligent packaging to enhance food safety and quality; 8.1 Introduction; 8.2 Basic concepts of intelligent packaging (IP); 8.3 Smart package devices; 8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity; 8.5 A conceptual framework for an intelligent decision support system; 8.6 Conclusions; 8.7 References. Food Packaging. http://id.loc.gov/authorities/subjects/sh85050207 Aliments Conditionnement. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Packaging fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050207 |
| title | Emerging Food Packaging Technologies : Principles And Practice. |
| title_auth | Emerging Food Packaging Technologies : Principles And Practice. |
| title_exact_search | Emerging Food Packaging Technologies : Principles And Practice. |
| title_full | Emerging Food Packaging Technologies : Principles And Practice. |
| title_fullStr | Emerging Food Packaging Technologies : Principles And Practice. |
| title_full_unstemmed | Emerging Food Packaging Technologies : Principles And Practice. |
| title_short | Emerging Food Packaging Technologies : |
| title_sort | emerging food packaging technologies principles and practice |
| title_sub | Principles And Practice. |
| topic | Food Packaging. http://id.loc.gov/authorities/subjects/sh85050207 Aliments Conditionnement. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Packaging fast |
| topic_facet | Food Packaging. Aliments Conditionnement. TECHNOLOGY & ENGINEERING Food Science. Food Packaging |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=679512 |
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