مروری بر فناوری‌ها و نوآوری‌های بسته‌بندی غذا

This new edition of __Innovations in Food Packaging__ ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: * Over 60% updated content - including nine completely new chapters - with the latest developments in technology, processes and materials * Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging Content: Front-matter , Pages i-iii Copyright , Page iv List of Contributors , Pages xvii-xviii , Ho Jae Bae, M. Margaret Barth, Youngjae Byun, Luis Cisneros-Zevallos, Margarita Corrales, Avelina Fernández García, Jung H. Han, Young Teck Kim, Joe P. Kerry, M. Lacroix, Dong Sun Lee, Seung Ju Lee, Derek McLaren, A.T.M Mijanur Rahman, Sea C. Min, Hyun Jin Park, Su-Il Park, M.B. Pérez-Gago, Marc Regier, Curtis Rempel, et al. Preface , Pages xix-xx , Jung H. Han Chapter 1 - A Review of Food Packaging Technologies and Innovations , Pages 3-12 , Jung H. Han Chapter 2 - General Characteristics of Packaging Materials for Food System , Pages 13-35 , Young Teck Kim, Byungjin Min, Kyung Won Kim Chapter 3 - Mass Transfer of Gas and Solute Through Packaging Materials , Pages 37-49 , Jung H. Han, Martin G. Scanlon Chapter 4 - Surface Chemistry of Food, Packaging, and Biopolymer Materials , Pages 51-86 , Tapashi Sengupta, Jung H. Han Chapter 5 - Plasticization and Polymer Morphology , Pages 87-108 , Youngjae Byun, Yachuan Zhang, Xin Geng Chapter 6 - Antioxidative Packaging System , Pages 111-131 , Dong Sun Lee Chapter 7 - Antimicrobial Packaging Systems , Pages 133-170 , Margarita Corrales, Avelina Fernández, Jung H. Han Chapter 8 - Intelligent Packaging for Food Products , Pages 171-209 , Seung Ju Lee, A.T.M Mijanur Rahman Chapter 9 - Edible Films and Coatings: A Review , Pages 213-255 , Jung H. Han Chapter 10 - Processes and Applications for Edible Coating and Film Materials from Agropolymers , Pages 257-275 , Hyun Jin Park, Young Jae Byun, Young Teck Kim, W. Scott Whiteside, Ho Jae Bae Chapter 11 - Edible Coating and Film Materials: Proteins , Pages 277-304 , Monique Lacroix, Khanh Dang Vu Chapter 12 - Edible Coating and Film Materials: Carbohydrates , Pages 305-323 , Yachuan Zhang, Curtis Rempel, Derek Mclaren Chapter 13 - Edible Coating and Film Materials: Lipid Bilayers and Lipid Emulsions , Pages 325-350 , Maria Berna Pérez-Gago, Jong-Whan Rhim Chapter 14 - Bioplastics for Food Packaging: Chemistry and Physics , Pages 353-368 , Youngjae Byun, Young Teck Kim Chapter 15 - Utilization of Bioplastics for Food Packaging Industry , Pages 369-390 , Youngjae Byun, Young Teck Kim Chapter 16 - Thermoplastic Starch , Pages 391-412 , Yachuan Zhang, Curtis Rempel, Derek McLaren Chapter 17 - Biopolymer-Based Composite Packaging Materials with Nanoparticles , Pages 413-442 , Jong-Whan Rhim, Young-Teck Kim Chapter 18 - Modified Atmosphere Packaging for Fresh Fruits and Vegetables , Pages 445-473 , Hong Zhuang, M.Margaret Barth, Luis Cisneros-Zevallos Chapter 19 - Modified Atmosphere Packaging of Meat, Poultry and Fish , Pages 475-493 , Kay Cooksey Chapter 20 - Microwavable Food Packaging , Pages 495-514 , Marc Regier Chapter 21 - Packaging for Nonthermal Food Processing , Pages 515-535 , Sea C. Min, Howard Q. Zhang, Jung H. Han Chapter 22 - Eco-Design for Food Packaging Innovations , Pages 537-547 , Su-Il Park, Dong Sun Lee, Jung H. Han Chapter 23 - New Packaging Technologies, Materials and Formats for Fast-Moving Consumer Products , Pages 549-584 , Joe P. Kerry Index , Pages 585-599 Food Science and Technology International Series , Pages 601-603

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design.

Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged.

This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.

New to this edition:

• Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials
• Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

The primary functions of food packaging are to protect and preserve food quality and to enhance safety. To achieve these, packaging research has traditionally been focused on the developments of new barrier packaging materials and package designs. Since the late 90s, however, various innovations have been comprehensively studied and these emerging technologies have extended research topics from the primary function of food packaging to secondary functions including reduction of environmental impact, sales promotion and improvement of convenience for handling, distribution, and consumption