Novel Food Packaging Techniques 1st Edition by R Ahvenainen ISBN 1855736756 9780849317897

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ISBN 10: 1855736756

ISBN 13: 9780849317897 

Author: R Ahvenainen

Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.

Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.

Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.

Table of contents: 

Part I: Types and roles of active and intelligent packaging
Chapter 2. Active and intelligent packaging
2.1 Introduction: the role of packaging in the food chain
2.2 Active packaging techniques
2.3 Intelligent packaging techniques
2.4 Current use of novel packaging techniques
2.5 Current research
2.6 The legislative context
2.7 Consumers and novel packaging
2.8 Future trends
2.10 References
Chapter 3. Oxygen, ethylene and other scavengers
3.1 Introduction
3.2 Oxygen scavenging technology
3.3 Selecting the right type of oxygen scavenger
3.4 Ethylene scavenging technology
3.5 Carbon dioxide and other scavengers
3.6 Future trends
3.7 References
Chapter 4. Antimicrobial food packaging
4.1 Introduction
4.2 Antimicrobial agents
4.3 Constructing an antimicrobial packaging system
4.4 Factors affecting the effectiveness of antimicrobial packaging
4.5 Conclusion
4.6 References
Chapter 5. Non-migratory bioactive polymers(NMBP) in food packaging
5.1 Introduction
5.2 Advantages of NMBP
5.3 Current limitations
5.4 Inherently bioactive synthetic polymers: types and applications
5.5 Polymers with immobilised bioactive compounds
5.6 Applications of polymers with immobilised bioactive compounds
5.7 Future trends
5.8 References
Chapter 6. Time-temperature indicators (TTIs)
6.1 Introduction
6.2 Defining and classifying TTIs
6.3 Requirements for TTIs
6.4 The development of TTIs
6.5 Current TTI systems
6.6 Maximising the effectiveness of TTIs
6.7 Using TTIs to monitor shelf-life during distribution
6.8 Using TTIs to optimise distribution and stock rotation
6.9 Future trends
6.9 References
Chapter 7. The use of freshness indicators in packaging
7.1 Introduction
7.2 Compounds indicating the quality of packaged food products
7.3 Freshness indicators
7.4 Pathogen indicators
7.5 Other methods for spoilage detection
7.6 Future trends
7.7 References
Chapter 8. Packaging-flavour interactions
8.1 Introduction
8.2 Factors affecting flavour absorption
8.3 The role of the food matrix
8.4 The role of differing packaging materials
8.5 Flavour modification and sensory quality
8.6 Case study: packaging and lipid oxidation
8.7 Modelling flavour absorption
8.8 Packaging–flavour interactions and active packaging
8.9 References
Chapter 9. Moisture regulation
9.1 Introduction
9.2 Silica gel
9.3 Clay
9.4 Molecular sieve
9.5 Humectant salts
9.6 Irreversible adsorption
9.7 Planning a moisture defence
9.8 Future trends
Part II: Developments in modified atmosphere packaging (MAP)
Chapter 10. Novel MAP applications for fresh-prepared produce
10.1 Introduction
10.2 Novel MAP gases
10.3 Testing novel MAP applications
10.4 Applying high O2 MAP
10.5 Future trends
10.6 References
10.7 Acknowledgements
Chapter 11. MAP, product safety and nutritional quality
11.1 Introduction
11.2 Carbon dioxide as an antimicrobial gas
11.3 The microbial safety of MAP: Clostridium botulinum and Listeria monocytogenes
11.4 The microbial safety of MAP: Yersinia enterocolitica and Aeromonas spp
11.5 The effect of MAP on the nutritional quality of non-respiring food products
11.6 The effect of MAP on the nutritional quality of fresh fruits and vegetables: vitamin C and caro
11.7 The effect of MAP on the nutritional quality of fresh fruits and vegetables: phenolic compounds
11.8 References
Chapter 12. Reducing pathogen risks in MAP-prepared produce
12.1 Introduction
12.2 Measuring pathogen risks
12.3 Factors affecting pathogen survival
12.4 Improving MAP to reduce pathogen risks
12.5 Future trends
12.6 Sources of further information and advice
12.7 References
Chapter 13. Detecting leaks in modified atmosphere packaging
13.1 Introduction
13.2 Leakage, product safety and quality
13.3 Package leak detection during processing
13.4 Package leak indicators during distribution
13.5 Future trends
13.6 References
Chapter 14. Combining MAP with other preservation techniques
14.1 Introduction
14.2 Combining MAP with other preservative techniques
14.3 Heat treatment and irradiation
14.4 Preservatives
14.5 Other techniques
14.6 Consumer attitudes
14.7 Future trends
14.8 Sources of further information and advice
14.9 References
Chapter 15. Integrating MAP with new germicidal techniques
15.1 Introduction
15.2 Ultraviolet radiation
15.3 Ozone
15.4 Integration with MAP
15.5 Future trends
15.6 References
Chapter 16. Improving MAP through conceptual models
16.1 Introduction
16.2 Conceptual models
16.3 Mathematical models
16.4 Dedicated MAP models
16.5 Applying models to improve MAP
16.6 The risk and benefits of applying models
16.7 Future trends
16.8 Sources of further information and advice
16.9 References
Part III: Novel packaging and particular products
Chapter 17. Active packaging in practice: meat
17.1 Introduction
17.2 Control of product appearance
17.3 Control of flavour, texture and other characteristics
17.4 Delaying microbial spoilage
17.5 The effects of temperature on storage life
17.6 MAP technology for meat products
17.7 Controlled atmosphere packaging for meat products
17.8 Future trends in active packagings for raw meats
17.9 References
Chapter 18. Active packaging in practice: fish
18.1 Introduction
18.2 The microbiology of fish products
18.3 Active packaging: atmosphere modifiers
18.4 Active packaging: water control
18.5 Active packaging: anti-microbial and anti-oxidant applications
18.6 Active packaging: edible coatings and films
18.7 Active packaging: taint removal
18.8 Intelligent packaging applications
18.9 Future trends
18.10 References
Chapter 19. Active packaging and colour control: the case of meat
19.1 Introduction
19.2 Packaging and storage factors affecting colour stability
19.3 Modelling the impact of MAP
19.4 Pre- and post-slaughter factors
19.5 Future trends
19.6 References
Chapter 20. Active packaging and colour control: the case of fruit and vegetables
20.1 Introduction
20.2 Colour changes and stability in fruit and vegetables
20.3 Colour measurement
20.4 Process of colour change
20.5 Colour stability and MAP
20.6 Combining low oxygen, high carbon dioxide and other gases
20.7 Future trends
20.8 References
Part IV: General issues
Chapter 21. Optimizing packaging
21.1 Introduction
21.2 Issues in optimizing packaging
21.3 The VTT Precision Packaging Concept
21.4 Examples of food packaging optimization
21.5 Conclusion: improving decision-making
Chapter 22. Legislative issues relating to active and intelligent packaging
22.1 Introduction
22.2 Initiatives to amend EU legislation: European project
22.3 Initiatives to amend EU legislation: Nordic report
22.4 Current EU legislation and recommendations for change
22.5 Food contact materials
22.6 Food additives
22.7 Food flavouring
22.8 Biocides and pesticides
22.9 Food hygiene
22.10 Food labelling, weight and volume control
22.11 Product safety and waste
22.12 References
Chapter 23. Recycling packaging materials
23.1 Introduction
23.2 The recyclability of packaging plastics
23.3 Improving the recyclability of plastic packaging
23.4 Testing the safety and quality of recycled material
23.5 Using recycled plastics in packaging
23.6 Future trends
23.7 Sources of further information and advice
23.8 References
Chapter 24. Green plastics for food packaging
24.1 Introduction: the problem of plastic packaging waste
24.2 The range of biopolymers
24.3 Developing novel biodegradable materials
24.4 Legislative issues
24.5 Current applications
24.6 Future trends
24.7 References
Chapter 25. Integrating intelligent packaging, storage and distribution
25.1 Introduction: the supply chain for perishable foods
25.2 The role of packaging in the supply chain
25.3 Creating integrated packaging, storage and distribution: alarm systems and TTIs
25.4 Traceability: radio frequency identification
25.5 Future trends
25.6 Sources of further information and advice
25.7 References
Chapter 26. Testing consumer responses to new packaging concepts
26.1 Introduction: new packaging techniques and the consumer
26.2 Special problems in testing responses to new packaging
26.3 Methods for testing consumer responses
26.4 Consumer attitudes towards active and intelligent packaging
26.5 Consumers and the future of active and intelligent packaging
26.6 References
Chapter 27. MAP performance under dynamic temperature conditions
27.1 Introduction
27.2 MAP performance
27.3 Temperature control and risks of MAP
27.4 The impact of dynamic temperature conditions on MAP performance
27.5 Maximising MAP performance
27.6 Future trends
27.7 References

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