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Food packaging and preservation

This book explores recent approaches to preserving and prolonging safe use of food products, including packaging techniques and materials.

Other Authors: Grumezescu, Alexandru Mihai,, Holban, Alina Maria,, ScienceDirect (Online service)
Format: eBook
Language: English
Published: London : Academic Press, [2018]
Physical Description: 1 online resource.
Series: Handbook of food bioengineering ; v. 9.
Subjects:
Food -- Packaging.
Food -- Preservation.
Table of Contents:
  • Cover
  • Title Page
  • Copyright Page
  • Contents
  • List of Contributors
  • Foreword
  • Series Preface
  • Preface for Volume 9: Food Packaging and Preservation
  • Chapter 1
  • Basic and Applied Concepts of Edible Packaging for Foods
  • 1
  • Introduction
  • 2
  • Natural Polymers Based Edible Films and Coatings
  • 2.1
  • Introduction
  • 2.2
  • Polysaccharide-Based Edible Films
  • 2.2.1
  • Animal origin polysaccharides
  • 2.2.2
  • Plant origin polysaccharides
  • 2.2.3
  • Marine origin polysaccharides
  • 2.2.4
  • Microbial polysaccharides.
  • 2.3
  • Lipid-Based Edible Coatings2.3.1
  • Oils and fats
  • 2.3.2
  • Essential oils
  • 2.3.3
  • Waxes
  • 2.3.4
  • Resins
  • 2.3.5
  • Plastificizers
  • 2.3.6
  • Emulsifiers
  • 2.4
  • Protein-Based Edible Films
  • 2.4.1
  • Proteins
  • 3
  • Edible Packaging: A Vehicle for Functional and Bioactive Compounds
  • 3.1
  • Introduction
  • 3.2
  • Active and Intelligent Packaging
  • 3.3
  • Incorporation of the Active Substances Into the Packaging Film
  • 3.3.1
  • Use of natural antimicrobials
  • 3.3.2
  • Antioxidant packaging
  • 3.4
  • Conclusions.
  • 4
  • Food Surface Properties for Edible Packaging Application4.1
  • Introduction
  • 4.2
  • Wettability of Coatings in the Surface of Foods
  • 4.2.1
  • Wettability
  • 4.2.2
  • Importance of application of edible coatings in foods
  • 4.2.2.1
  • Cheese
  • 4.2.2.2
  • Fruit and vegetables
  • 4.2.2.3
  • Fish
  • 4.2.3
  • Variables that affect the wettability of coatings at nanoscale level
  • 4.3
  • Contact Angle of Coatings in the Surface of Foods
  • 4.4
  • Surface Tension of Coatings
  • 4.4.1
  • Surface tension
  • 4.4.2
  • Critical surface tension
  • 4.4.3
  • Surface-free energy.
  • 4.5
  • Conclusions5
  • Edible Packaging for Food Application
  • 5.1
  • Introduction
  • 5.2
  • Fruits and Vegetables
  • 5.3
  • Fresh-Cut Fruit and Vegetables
  • 5.4
  • Dairy Products
  • 5.5
  • Meat and Poultry
  • 5.5.1
  • Fish
  • 6
  • Regulatory Aspects and Commercialization of Edible Packaging
  • 6.1
  • Edible Packaging Legislation and Consumer Behavior
  • 6.2
  • Economic Feasibility and Benefits of Edible Packaging
  • 6.3
  • Commercialization Aspects of This Type of Packaging
  • 7
  • Properties, Production, and Processing of Edible Packaging.
  • 7.1
  • Technological Applications of Edible Packaging and Their Behavior During Storage, Transportation, and Packaging7.2
  • Examples of Wet (Casting, Roll Drying) and Dry Processes (Extrusion, Coextrusion) for Edible Film Production
  • 7.3
  • Conclusions
  • References
  • Further Reading
  • Chapter 2
  • New Food Packaging Systems
  • 1
  • Introduction
  • 2
  • Active Packaging
  • 2.1
  • Materials
  • 2.1.1
  • Carrageenans
  • 2.1.2
  • Starch
  • 2.1.3
  • Chitosan
  • 2.1.4
  • Polylactic acid
  • 2.1.5
  • Polyhydroxyalkanoates (PHAs)
  • 2.2
  • Methods and Applications.
  • ""3
  • Intelligent Packaging""

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