Food Packaging and Preservation Book

Food Packaging and Preservation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-10-20
  • Genre: Technology & Engineering
  • Pages : 588
  • ISBN 10 : 9780128112656

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Food Packaging and Preservation Excerpt :

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Food Packaging and Preservation Book

Food Packaging and Preservation


  • Author : M. Mathlouthi
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-12-14
  • Genre: Technology & Engineering
  • Pages : 275
  • ISBN 10 : 9781461521730

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Food Packaging and Preservation Excerpt :

This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.

Food Packaging Book

Food Packaging


  • Author : Rui M. S. da Cruz
  • Publisher : CRC Press
  • Release Date : 2019-11-11
  • Genre: Science
  • Pages : 227
  • ISBN 10 : 9780429663000

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Food Packaging Excerpt :

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.

Packaging for Nonthermal Processing of Food Book

Packaging for Nonthermal Processing of Food


  • Author : Melvin A. Pascall
  • Publisher : John Wiley & Sons
  • Release Date : 2018-06-18
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 9781119126850

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Packaging for Nonthermal Processing of Food Excerpt :

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the

Food Packaging and Preservation Book

Food Packaging and Preservation


  • Author : M. Mathlouthi
  • Publisher : Springer
  • Release Date : 2012-11-05
  • Genre: Technology & Engineering
  • Pages : 275
  • ISBN 10 : 1461359090

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Food Packaging and Preservation Excerpt :

This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.

Food Preservation Book

Food Preservation


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2016-08-31
  • Genre: Technology & Engineering
  • Pages : 792
  • ISBN 10 : 9780128043745

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Food Preservation Excerpt :

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Nanotechnology in Edible Food Packaging Book

Nanotechnology in Edible Food Packaging


  • Author : Vimal Katiyar
  • Publisher : Springer Nature
  • Release Date : 2021-03-27
  • Genre: Technology & Engineering
  • Pages : 452
  • ISBN 10 : 9789813361690

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Nanotechnology in Edible Food Packaging Excerpt :

p="" This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^

Sustainable Food Packaging Technology Book

Sustainable Food Packaging Technology


  • Author : Athanassia Athanassiou
  • Publisher : John Wiley & Sons
  • Release Date : 2021-05-10
  • Genre: Technology & Engineering
  • Pages : 464
  • ISBN 10 : 9783527345564

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Sustainable Food Packaging Technology Excerpt :

Towards more sustainable packaging with biodegradable materials! The combination of the continuously increasing food packaging waste with the non-biodegradable nature of the plastic materials that have a big slice of the packaging market makes it necessary to move towards sustainable packaging for the benefit of the environment and human health. Sustainable packaging is the type of packaging that can provide to food the necessary protection conditions, but at the same type is biodegradable and can be disposed as organic waste to the landfills in order to biodegrade through a natural procedure. In this way, sustainable packaging becomes part of the circular economy. ?Sustainable Food Packaging Technology? deals with packaging solutions that use engineered biopolymers or biocomposites that have suitable physicochemical properties for food contact and protection and originate both from renewable or non-renewable resources, but in both cases are compostable or edible. Modified paper and cardboard with increased protective properties towards food while keeping their compostability are presented as well. The book also covers natural components that can make the packaging functional, e.g., by providing active protection to the food indicating food spoilage. * Addresses urgent problems: food packaging creates a lot of hard-to-recycle waste - this book puts forward more sustainable solutions using biodegradable materials * State-of-the-art: ?Sustainable Food Packaging Technology? provides knowledge on new developments in functional packaging * From lab to large-scale applications: expert authors report on the technology aspects of sustainable packaging

Handbook of Food Preservation Book
Score: 4
From 4 Ratings

Handbook of Food Preservation


  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2007-07-16
  • Genre: Technology & Engineering
  • Pages : 1088
  • ISBN 10 : 9781420017373

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Handbook of Food Preservation Excerpt :

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Food Packaging Book

Food Packaging


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2016-09-14
  • Genre: Technology & Engineering
  • Pages : 796
  • ISBN 10 : 9780128043738

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Food Packaging Excerpt :

Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds. Includes fabrication techniques, such as nanofiber films, nanocoating, nanocompositing, multi-layered structures, and layer-by-layer nanoassemblies based on synthetic and bio-based polymers Presents the latest information on new biodegradeable materials using fabrication of new high barrier plastics to enhance research Provides examples of risk assessment for nanomaterials for food safety and the benefits of antimicrobial food packaging

Hand Book Of Packaging Technology Book
Score: 4.5
From 2 Ratings

Hand Book Of Packaging Technology


  • Author : Eiri
  • Publisher : Engineers India Research In
  • Release Date : 2005
  • Genre: Packaging technology- Handbook
  • Pages : 19
  • ISBN 10 : 9788186732670

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Hand Book Of Packaging Technology Excerpt :

Packaging, Eco-Friendly Packaging For Exports, Export Packaging, Corrugated Board, Plastics, Bopp Films, Plastic Woven Sacks, Expanded Polystyrene, Fl Exible Packaging, Glass Containers, Aluminium Foil, Adhesive Tapes, Wooden Containers, Systems Packaging, Aseptic Packaging, Vacuum Packaging, Aerosol Packaging, Packaging Of Horticultural Crops, Meat Fish & Poultry, Dairy Products, Biscuits, Bread & Confectionery, Fruit Juices, Ready To Eat Foods, Pharmaceutical Products, Cosmetic, Soaps & Detergents, Fertilizers & Pesticides Industry, Handicrafts For Export, Packaging Of Textiles Etc. And Many More Etc.

Environmentally Compatible Food Packaging Book

Environmentally Compatible Food Packaging


  • Author : E. Chiellini
  • Publisher : Elsevier
  • Release Date : 2008-07-24
  • Genre: Technology & Engineering
  • Pages : 592
  • ISBN 10 : 9781845694784

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Environmentally Compatible Food Packaging Excerpt :

Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This collection reviews bio-based, biodegradable and recycled materials and their current and potential applications for food protection and preservation. The first part of the book looks at the latest advances in bio-based food packaging materials. Part two discusses the factors involved in choosing alternative packaging materials such as consumer preference, measuring the environmental performance of food packaging, eco-design, and the safety and quality of recycled materials. Part three contains chapters on the applications of environmentally-compatible materials in particular product sectors, including the packaging of fresh horticultural produce, dairy products and seafood. This section also covers active packaging, modified atmosphere packaging and biobased intelligent food packaging. The book finishes with a summary of the legislation and certification of environmentally-compatible packaging in the EU. With its distinguished editor and contributors, Environmentally-compatible food packaging is a valuable reference tool for professionals in the food processing and packaging industries. Reviews bio-based, biodegradable and recycled materials and their current and potential applications Discusses consumer preference, environmental performance, eco-design and the quality of recycled materials as factors involved in choosing alternative packaging materials Summarises EU legislation and certification of environmentally compatible packaging

Handbook of Food Processing Book

Handbook of Food Processing


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2015-10-22
  • Genre: Technology & Engineering
  • Pages : 679
  • ISBN 10 : 9781498721783

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Handbook of Food Processing Excerpt :

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Food Preservation and Biodeterioration Book

Food Preservation and Biodeterioration


  • Author : Gary S. Tucker
  • Publisher : John Wiley & Sons
  • Release Date : 2022-01-25
  • Genre: Technology & Engineering
  • Pages : 282
  • ISBN 10 : 9781118904626

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Food Preservation and Biodeterioration Excerpt :

Food Preservation and ­Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.