Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Chapter 1: Emerging food packaging technologies: an overview

Abstract:

1.1 Introduction

1.2 Driving forces for innovations in food packaging

1.3 Emerging technologies to improve the sustainability of the food supply system

1.4 Tables for evaluating emerging food packaging technologies

Part I: Developments in active packaging

Chapter 2: Controlled release food and beverage packaging

Abstract:

2.1 Introduction

2.2 Useful terms for controlled release packaging (CRP)

2.3 Scientific evidence to support controlled release packaging (CRP)

2.4 Conceptual framework

2.5 Process variables

2.6 Structure variables

2.7 Property variables

2.8 Food variables

2.9 Target release rate

2.10 Potential food applications

Chapter 3: Active antimicrobial food and beverage packaging

Abstract:

3.1 Introduction

3.2 Antimicrobial agents

3.3 Active packaging manufacture and application

3.4 Measurement of antimicrobial activity

3.5 Future trends

3.6 Sources of further information and advice

3.7 Acknowledgements

Chapter 4: Active nanocomposites for food and beverage packaging

Abstract:

4.1 Introduction

4.2 Free radical scavenging nanocomposites

4.3 Oxygen scavenging nanocomposites

4.4 Antimicrobial nanocomposites

4.5 Future trends

Chapter 5: Edible chitosan coatings for fresh and minimally processed foods

Abstract:

5.1 Introduction

5.2 Antimicrobial activity of chitosan

5.3 Antioxidant properties of chitosan

5.4 Emulsification properties of chitosan

5.5 Characterization of chitosan-based film-forming dispersions

5.6 Physicochemical characteristics of chitosan-based coatings

5.7 Antimicrobial activity of chitosan-based coatings

5.8 Application of chitosan coatings to fresh and minimally processed foods

5.9 Future trends

5.10 Acknowledgements

Chapter 6: Flavor-release food and beverage packaging

Abstract:

6.1 Introduction

6.2 Mechanism of flavor release from package to food

6.3 Impact of diffusion in the packaging material on flavor release kinetics

6.4 Practical applications and commercial examples

6.5 Safety issues

Chapter 7: Emerging packaging technologies for fresh produce

Abstract:

7.1 Introduction

7.2 Modified atmosphere packaging (MAP)

7.3 Active packaging

7.4 Antimicrobial packaging

7.5 Edible coatings

7.6 Combining different technologies

7.7 Conclusion and future trends

Part II: Intelligent packaging and the consumer/packaging interface

Chapter 8: Intelligent packaging to enhance food safety and quality

Abstract:

8.1 Introduction

8.2 Basic concepts of intelligent packaging (IP)

8.3 Smart package devices

8.4 Applications of intelligent packaging (IP) to enhance food safety and biosecurity

8.5 A conceptual framework for an intelligent decision support system

8.6 Conclusions

Chapter 9: Radio-frequency identifiction (RFID) for food and beverage packaging applications

Abstract:

9.1 Introduction

9.2 Principles of radio-frequency identification (RFID)

9.3 Applications of radio-frequency identification (RFID) in food and beverage packaging

9.4 Future trends

9.5 Conclusions

9.6 Sources of further information and advice

Chapter 10: Advances in freshness and safety indicators in food and beverage packaging

Abstract:

10.1 Introduction

10.2 Principles of freshness and safety indicators in food and beverage packaging

10.3 Current technologies and their limitatio