Novel Food Packaging Techniques

[knboss]

Novel Food Packaging Techniques

Edited by​

Raija Ahvenainen
2000
580 pages

1 Introduction
R. Ahvenainen, VTT Biotechnology, Finland
Part I Types and roles of active and intelligent packaging
2 Active and intelligent packaging: an introduction
3 Oxygen, ethylene and other scavengers
4 Antimicrobial food packaging
5 Non-migratory bioactive polymers (NMBP) in food packaging
6 Time-temperature indicators (TTIs)
7 The use of freshness indicators in packaging
8 Packaging-flavour interactions
9 Moisture regulation
Part II Developments in modified atmosphere packaging (MAP)
10 Novel MAP applications for fresh-prepared produce
11 MAP, product safety and nutritional quality
12 Reducing pathogen risks in MAP-prepared produce
13 Detecting leaks in modified atmosphere packaging
14 Combining MAP with other preservation techniques
15 Integrating MAP with new germicidal techniques
16 Improving MAP through conceptual models
Part III Novel packaging and particular products
18 Active packaging in practice: fish
19 Active packaging and colour control: the case of meat
20 Active packaging and colour control: the case of fruit
Part IV General issues
21 Optimizing packaging
22 Legislative issues relating to active and intelligent packaging
23 Recycling packaging materials
24 Green plastics for food packaging
25 Integrating intelligent packaging, storage and distribution
26 Testing consumer responses to new packaging concepts
27 MAP performance under dynamic conditions​

http://ifile.it/sr978ct/Novel.Food.Packaging.Techniques.eBook-EEn(1).pdf

 

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