Novel Food Packaging Techniques

Abstract

Part 1 Types and roles of active and intelligent packaging: active and intelligent packaging: an introduction Oxygen, ethylene and other scavengers Antimicrobial food packaging Non-migratory bioactive polymers (NMBP) in food packaging Time-temperature indicators (TTIs) The use of freshness indicators in packaging Packaging-flavour interactions Moisture regulation. Part 2 Developments in modified atmosphere packaging (MAP): Novel MAP applications for fresh-prepared produce MAP, product safety and nutritional quality Reducing pathogen risks in MAP-prepared produce Detecting leaks in modified atmosphere packaging Combining MAP with other preservation techniques Integrating MAP with new germicidal techniques Improving MAP through conceptual models. Part 3 Novel packaging and particular products: Active packaging in practice: meat fish Active packaging and colour control: the case of meat The case of fruit and vegetables. Part 4 General issues: Optimizing packaging Legislative issues relating to active and intelligent packaging Recycling packaging materials Green plastics for food packaging Integrating intelligent packaging, storage and distribution Testing consumer responses to new packaging concepts MAP performance under dynamic temperature conditions.