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Titre :	Innovations in food packaging. Ajouter au panier
Auteur(s) :	J.H. Han, Éditeur scientifique
Type de document :	Livre
Sujets :	EMBALLAGE ; EQUIPEMENT ; TRANSFERT DE MASSE ; INNOVATION ; CONDITIONNEMENT SOUS ATMOSPHERE CONTROLEE ; FRUIT ; LEGUME ; PLAT CUISINE ; VIANDE ; POISSON ; MATIERE PLASTIQUE ; PROTEINE ; LIPIDE ; TRAITEMENT ASEPTIQUE ; ANTIOXYGENE ; ENROBAGE ; AMIDON ; PROPRIETE ORGANOLEPTIQUE ; PRODUIT ALIMENTAIRE
Editeur(s) :	AMSTERDAM : Elsevier Academic Press
Date de publication :	2005
Collection :	Foos science and technology international series
Format :	517 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods 1 New technologies in food packaging: overview Introduction Developments in food processing and packaging Food packaging technologies New food-processing technologies Future trends in food packaging References 2 Mass transfer of gas and solute through packaging materials Introduction General theory Diffusivi[...] PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods 1 New technologies in food packaging: overview Introduction Developments in food processing and packaging Food packaging technologies New food-processing technologies Future trends in food packaging References 2 Mass transfer of gas and solute through packaging materials Introduction General theory Diffusivity Solubility/partitioning Overall mass transfer of gases and solutes Summary References 3 Quality of packaged foods Introduction Kinetics Shelf life Aseptic packaging Conclusions References 4 Surface chemistry of food, packaging and biopolymer materials Introduction Principles of contact angle and surface energy Techniques for measuring the contact angle Applied research Future trends References PART 2 Active packaging research and development 5 Introduction to active food packaging technologies Introduction Drivers for choice of active packaging Forms of active packaging History of active packaging Impact on packaging materials and processes Active packaging and the distribution chain Regulatory environment References 6 Antimicrobial packaging systems Introduction Food safety Antimicrobial packaging Antimicrobial agents System design Commercialization References 7 Packaging containing natural antimicrobial or antioxidative agents Introduction Antimicrobial packaging Antioxidative packaging Future potential References 8 Oxygen-scavenging packaging Introduction Reviews History Application to food and beverage packaging Future opportunities References 9 Intelligent packaging Introduction Intelligent packaging applications and technologies Consumer acceptance and legislative issues Conclusions Disclaimer References PART 3 Modified atmosphere packaging of fresh produce, meats, and ready-to-eat products 10 Introduction to modified atmosphere packaging Introduction Historical developments Principles of MAP MAP techniques Advantages and disadvantages of MAP Effect of MAP on shelf life Effect of MAP on micro-organisms - safety issues Effect of MAP on nutritional quality Combination of MAP with other technologies References 11 Internal modified atmospheres of coated fresh fruits and vegetables: understanding relative humidity effects Introduction Theoretical approach Results and discussion Conclusions References 12 Modified atmosphere packaging of ready-to-eat foods Introduction Classical nitrogen MAP Argon MAP Example experiments Results Conclusions References 13 Preservative packaging for fresh meats, poultry, and fin fish Introduction Preservation of meat appearance Preservation or development of desirable eating qualities Delay of microbial spoilage Microbiological safety Summary References 14 Centralized packaging systems for meats Introduction Traditional meat distribution Centralized packaging systems Individual packages Applied research Conclusions References PART 4 Edible and biodegradable coatings and films 15 Edible films and coatings: a review Introduction Historical and current uses of edible films and coatings Film composition Functions and advantages scientific parameters Practical parameters for commercialization Conclusions References 16 Agro-polymers for edible and biodegradable films: review of agricultural polymeric materials, physical and mechanical characteristics Introduction Agro-polymers Processing Properties and applications of edible and biodegradable films Applications of agro-polymer based materials Market opportunities Conclusion References 17 Edible films and coatings from plant origin proteins Introduction Zein films and coatings Soy protein films Wheat gluten films Cottonseed protein films Other protein films Appendix References 18 Edible films and coatings from animal-origin proteins Introduction Animal-origin proteins Bioactive protein-based coatings and films References 19 Edible films and coatings from starches Introduction Starch fundamentals Film formation Mechanical properties Oxygen and carbon dioxide barrier Summary and conclusions References 20 Edible films and coatings from non-starch polysaccharides Introduction Non-starch polysaccharides used for films and coatings Applications of edible films and coatings Carbohydrate chemistry Conclusion References 21 Lipid-based edible films and coatings Introduction Materials used in lipid-based films and coatings Preparation Physical properties Influence of the RH differentials Applications Conclusions References 22 Emulsion and bi-Iayer edible films Introduction Composite film formation Properties ofbi-Iayer films Properties of emulsion films Conclusions References 23 Plasticizers in edible films and coatings Introduction Definition and purpose of plasticizers Types of plasticizing Theories of plasticization Advantages and disadvantages of edible films and coatings Properties of edible films and coatings Polysaccharide-based films and coatings Protein-based films and coatings Challenges and opportunities Conclusions References 24 Sensory quality of foods associated with edible film and coating systems and shelf-life extension Introduction Sensory quality attributes associated with edible films and coatings Edible coatings to improve the quality and extend the shelf life of foods - case studies Sensory evaluation of edible films, coatings and coated products Edible films and coatings incorporating functional ingredients Future research References PART 5 Commercial aspects of new packaging technologies 25 Commercial uses of active food packaging and modified atmosphere packaging systems Introduction Active packaging Modified atmosphere packaging Further reading 26 US Food and Drug Administration approach to regulating intelligent and active packaging components Introduction The food additive petition process Food contact substance notifications Special considerations for antimicrobial food additives Other active or intelligent packaging materials Conclusions 27 Packaging for non-thermal food processing Introduction Non-thermal food processing Plastic packaging materials Packaging for non-thermal food processing Future research References Index
Langue(s) :	Anglais
Identifiant :	978-0-12-311632-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67743

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