Active Food Packaging

Active Food Packaging by M.L. Rooney.

Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role...

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Bibliographic Details
Main Author: Rooney, M.L (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1995.
Edition:1st ed. 1995.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1 Overview of active food packaging
  • 1.1 Active, intelligent and modified atmosphere packaging
  • 1.2 Origins of active packaging
  • 1.3 Literature review
  • 1.4 Scope for application of active packaging
  • 1.5 Physical and chemical principles applied
  • 1.6 Implications for other packaging
  • 1.7 Limitations of current approaches
  • 1.8 Future potential
  • 1.9 Regulatory considerations
  • References
  • 2 Ethylene-removing packaging
  • 2.1 The chemistry of ethylene
  • 2.2 Deleterious effects of ethylene
  • 2.3 Interactions of ethylene and other gases
  • 2.4 Ethylene sources in the environment
  • 2.5 Commercial applications in packaging
  • Acknowledgements
  • References
  • 3 Design of modified atmosphere packaging for fresh produce
  • 3.1 Introduction
  • 3.2 Literature review
  • 3.3 Feasibility study
  • 3.4 Respiration rates
  • 3.5 Measurement of respiration rates
  • 3.6 Model equations and package requirements
  • 3.7 Polymeric films for MAP applications
  • 3.8 Concluding remarks
  • Nomenclature
  • References
  • 4 Active packaging in polymer films
  • 4.1 Introduction
  • 4.2 Oxygen scavenging
  • 4.3 Moisture control films
  • 4.4 Removal of taints and food constituents
  • 4.5 Ingredient release
  • 4.6 Permeability modification
  • 4.7 Current use commercially
  • 4.8 Regulatory and environmental impacts
  • References
  • 5 Edible films and coatings as active layers
  • 5.1 Introduction
  • 5.2 Use of edible active layers to control water vapor transfer
  • 5.3 Use of edible active layers to control gas exchange
  • 5.4 Modification of surface conditions with edible active layers
  • 5.5 Conclusion
  • Acknowledgements
  • References
  • 6 Interactive packaging involving sachet technology
  • 6.1 Introduction
  • 6.2 Oxygen absorbents
  • 6.3 Ethanol vapor
  • 6.4 Conclusion
  • References
  • 7 Enzymes as active packaging agents
  • 7.1 Enzymes
  • 7.2 Potential roles of enzymes in active packaging
  • 7.3 History
  • 7.4 Oxygen removal
  • 7.5 Antimicrobial effects
  • 7.6 Time—temperature integrator—indicators
  • 7.7 Lactose removal
  • 7.8 Cholesterol removal
  • References
  • 8 The history of oxygen scavenger bottle closures
  • 8.1 Background
  • 8.2 Oxygen measurements
  • 8.3 Oxygen scavenger liners
  • 8.4 The effect of scavenging closures on beer flavor
  • 8.5 The advantages of oxygen control bottles
  • 8.6 The future of oxygen scavenging closures
  • References
  • 9 Commercial applications in North America
  • 9.1 Packaging overview
  • 9.2 Marketplace susceptors
  • 9.3 Application of temperature indicator to microwaveable packaging
  • 9.4 Active packaging — produce
  • 9.5 Oxygen absorber food applications
  • 9.6 Other applications
  • References
  • 10 Time—temperature indicators
  • 10.1 Introduction
  • 10.2 Indicator systems
  • 10.3 Indicator application issues and consumer interests
  • 10.4 Chemical indicators for thermal process validation
  • 10.5 Conclusions
  • References
  • 11 Safety considerations in active packaging
  • 11.1 Introduction
  • 11.2 Packaging and food safety
  • 11.3 Passive safety interactions
  • 11.4 Active safety interactions
  • 11.5 Conclusions
  • References.

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