Food packaging and preservation /
Food packaging and preservation /
edited by Alexandru Mihai Grumezescu, Alina Maria Holban.
- 1 online resource
- Handbook of food bioengineering ; volume 9 .
- Handbook of food bioengineering ; v. 9. .
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""
This book explores recent approaches to preserving and prolonging safe use of food products, including packaging techniques and materials.
9780128112656 0128112654 0128115165 9780128115169
Food--Packaging.
Food--Preservation.
TP374 / .F66 2018eb
664/.09
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""
This book explores recent approaches to preserving and prolonging safe use of food products, including packaging techniques and materials.
9780128112656 0128112654 0128115165 9780128115169
Food--Packaging.
Food--Preservation.
TP374 / .F66 2018eb
664/.09