Novel Food Packaging Techniques (Woodhead Publishing Series in Food Science, Technology and Nutrition)

With its distinguished international team of contributors, Novel food packaging techniques summarises the key developments in the field. 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 1 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 2 reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part 3 describes packaging applied in practice to particular products such as meat and fish. Part 4 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 Preliminaries......Page 1 Contents......Page 5 Contributor contact details......Page 13 1 Introduction......Page 19 2 Active and intelligent packaging an introduction......Page 23 3 Oxygen ethylene and other scavengers......Page 40 4 Antimicrobial food packaging......Page 68 5 Non migratory bioactive polymers NMBP in food packaging......Page 89 6 Time temperature indicators TTIs......Page 121 7 The use of freshness indicators in packaging......Page 145 8 Packaging flavour interactions......Page 162 9 Moisture regulation......Page 190 10 Novel MAP applications for fresh-prepared produce......Page 207 11 MAP product safety and nutritional quality......Page 226 12 Reducing pathogen risks in MAP-prepared produce......Page 249 13 Detecting leaks in modified atmosphere packaging......Page 294 14 Combining MAP with other preservation techniques......Page 305 15 Integrating MAP with new germicidal techniques......Page 330 16 Improving MAP through conceptual models......Page 355 17 Active packaging in practice: meat......Page 383 18 Active packaging in practice fish......Page 402 19 Active packaging and colour control: the case of meat......Page 419 20 Active packaging and colour control the case of fruit and vegetables......Page 434 21 Optimizing packaging......Page 459 22 Legislative issues relating to active and intelligent packaging......Page 474 23 Recycling packaging materials......Page 512 24 Green plastics for food packaging......Page 534 25 Integrating intelligent packaging, storage and distribution......Page 550 26 Testing consumer responses to new packaging concepts......Page 565 27 MAP performance under dynamic conditions......Page 578 Index......Page 594 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.

• Provides an authoritative and comprehensive review of the key trends of food packaging
• Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation
• Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes

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. Provides an authoritative and comprehensive review of the key trends of food packaging Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes With its distinguished international team of contributors, Novel food packaging techniques summarises the key developments in the field. The first part of the book discusses general issues such as packaging design, consumer attitudes to novel packaging and the legislative context. Part 2 looks at new techniques such as the use of oxygen and other scavengers, freshness indicators and antimicrobial packaging. The final part of the book discusses packaging materials and considers how packaging can be used with other preservation techniques to improve the quality of particular foods "Novel food packaging techniques will be a standard reference for the food industry in optimising the use of packaging to improve product safety and quality."--Jacket