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Novel food packaging techniques / edited by Raija Ahvenainen

Contributor(s): Ahvenainen, Raija.
Series: Woodhead Publishing in food science and technology. Publisher: Cambridge, England : Boca Raton, Fla. : Woodhead ; CRC Press, c2003Description: xviii, 590 p. : ill. ; 24 cm.ISBN: 0849317894 (CRC); 1855736756.Subject(s): Food -- Packaging -- Technological innovations | Food -- PackagingDDC classification: 664.092
Contents:
1. Introduction. 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: 17. Active packaging in practice: meat. 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 and vegetables. - 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.
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Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 5, BayNo 3

 664.092 NOV (Browse shelf) 1 Available SCAFS,70006,02,AD 5000044209

1. Introduction. 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: 17. Active packaging in practice: meat. 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 and vegetables. - 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.