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Thread: Novel Food Packaging Techniques

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    Default Novel Food Packaging Techniques

    Novel Food Packaging Techniques

    Edited by

    Raija Ahvenainen
    2000
    580 pages


    1 Introduction
    R. Ahvenainen, VTT Biotechnology, Finland
    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
    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
    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


    http://ifile.it/sr978ct/Novel.Food.P...EEn%281%29.pdf
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